Fruit
Elderberry
Elderberries are the small, dark purple-black fruits of Sambucus species, hanging in dense umbels with tart, earthy, winey flavour when cooked. Raw berries and other plant parts can cause nausea; traditional use cooks them into syrups, jellies, cordials, and wines. Fully ripe fruit is almost black; green or red underripe clusters should not be used. European folk kitchens made elderberry soup, rob, and country wine; modern producers bottle immune-season syrups and mixers. Strip berries from stems (stems are not eaten), cook with sugar and acid, and strain for clear jelly. Flowers are a separate product (elderflower). Use gloves if the juice stains bother you; freeze surplus umbels on the stem for later stripping.
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A sample of named types with their own origin and culinary profiles.
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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 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 4.9 mg
- Salt 0.01 g
- Total Carbohydrate 13.1 g
- Dietary Fibre 1.99 g
- Total Sugars 10.7 g
- Complex / starch 0.98 g
- Protein 0.77 g
- Water 77.7 g
- Energy 54.6 kcal
- Water 77.7 g
- Carbohydrates 13.1 g
- Sugars 10.7 g
- Monosaccharides 7.46 g
- Disaccharides 3.2 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 1.99 g
- Soluble Fibre 0.7 g
- Insoluble Fibre 1.29 g
- Protein 0.77 g
- Plant Protein 0.73 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 70.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.1 µg
- Vitamin C 27 mg
- Vitamin E 0.32 mg
- Vitamin K 5.2 µg
- Minerals 395 mg
- Major Minerals 389 mg
- Trace Minerals 6.1 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 27 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.1 · vitamin-e: 0.32 · vitamin-k: 5.2 ·
Minerals
Sodium: 4.9 · Potassium: 342 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Elderberry was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Elderberry types and preparations into new climates and cuisines.
Modern production, storage, and transport made Elderberry a regular purchase far from where it is grown or raised.
Cooks now treat Elderberry as both staple and specialty, with more attention to provenance, variety, and form.