Ingredient Index — World Ingredient Index

Fruit

Blackberry fruit is the whole aggregate berry as picked—drupelets, cores, and tiny seeds together. Market fruit should be fully black, glossy, and dry, with hulls removed. Soft leaky packs spoil fast; choose firm berries and use quickly. Whole fruit goes into punnets for fresh sale, IQF freezers, and jam kettles. Wild fruit is often smaller and more aromatic than large hybrid berries. Handle as little as possible; crushing starts fermentation and mould.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshFrozenJam

Traits

Aggregate BerryAromaticCore AttachedDelicateFragileFully Black When RipeJuicySweet-Tart

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 52

Amount per 100 g

Total Fat 0.32 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.17 mg
Salt 0.01 g
Total Carbohydrate 12.4 g
Dietary Fibre 2.1 g
Total Sugars 9.84 g
Complex / starch 1.05 g
Protein 0.78 g
Water 83.9 g

Detailed nutrients

Energy 52 kcal
Water 83.9 g
Carbohydrates 12.4 g
- Sugars 9.84 g
- Starch 1.05 g
- Fibre 2.1 g
Protein 0.78 g
Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.44 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 15.7 µg
- Vitamin C 2 mg
- Vitamin E 0.31 mg
- Vitamin K 5.1 µg
Minerals 403 mg
- Major Minerals 401 mg
  - Calcium 58 mg
  - Sodium 5.17 mg
  - Potassium 338 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.44 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 15.7 · vitamin-e: 0.31 · vitamin-k: 5.1 ·

Minerals

Sodium: 5.17 · Potassium: 338 · Calcium: 58 · Iron: 1.5 ·

Fruit of Blackberry: composition reflects this culinary part relative to the whole ingredient.

History

1800

Market grades for whole blackberries supported urban fruit trade and preserves.

1980

IQF whole blackberries supplied year-round bakery and food-service demand.