Fruit
Whole
Whole blackberries are intact aggregate fruits for fresh service, freezing, and garnishes. They should be dry, fully coloured, and free of hulls and red underripe tips. Whole berries collapse if stacked deep when soft—shallow packs and quick use matter. Freeze on a tray then bag to keep shape for later muffins and compotes. Dust with sugar or macerate for shortcake. Inspect carefully; one mouldy berry spreads fast.
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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 0.3 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 12.3 g
- Dietary Fibre 2.02 g
- Total Sugars 9.58 g
- Complex / starch 0.96 g
- Protein 0.75 g
- Water 79.3 g
- Energy 56.7 kcal
- Water 79.3 g
- Carbohydrates 12.3 g
- Protein 0.75 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.2 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
- Minerals 371 mg
- Major Minerals 369 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: 0.39 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.2 · vitamin-e: 0.28 · vitamin-k: 4.6 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole-fruit market packs and home freezing preserved blackberry season.
Retail clamshells standardised whole blackberry presentation.