Fruit
Skin
Blackberry “skin” is the thin outer membrane of each drupelet—edible, deep-coloured, and slightly more tannic than the inner juice. It is not peeled; it travels with the fruit into every preparation. In jam, skins help set colour and body. Very wet or overripe fruit can have fragile skins that weep in the punnet. There is no separate skin product or crackling-style use—only whole-berry cookery.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.82 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.03 mg
- Salt 0.01 g
- Total Carbohydrate 13.5 g
- Dietary Fibre 2.12 g
- Total Sugars 10.1 g
- Complex / starch 0.99 g
- Protein 0.59 g
- Water 83.2 g
- Energy 63.6 kcal
- Water 83.2 g
- Carbohydrates 13.5 g
- Protein 0.59 g
- Fat 0.82 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 41.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.46 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.7 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 5.4 µg
- Minerals 421 mg
- Major Minerals 419 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.46 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.7 · vitamin-e: 0.33 · vitamin-k: 5.4 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Jam makers noted blackberry skin and seed load as factors in gel texture and mouthfeel.
Fresh-pack grading watched skin integrity against leak and mould.