Blackberry Facts

Blackberry Facts
Blackberries are an edible fruit of the Rosaceae family, which are commonly consumed raw, or in desserts, jellies, jams, pies, crumbles, and can even be made into wine. Blackberries, like most berries, are extremely high in antioxidants, fiber, and a variety of other health promoting nutrients. Blackberries have been consumed for centuries, and in the United Kingdom folklore even exists about when blackberries should no longer be consumed each year. Blackberries are similar to raspberries except that they have larger seeds and when picked the torus (stem) remains attached to the blackberry, whereas when a raspberry is picked the stem stays on the plant. Blackberries are low in calories but very high in many healthy nutrients.
Interesting Blackberry Facts:
Some traditions suggest that blackberries are representative of the blood of Christ. Some also believe that the crown of thorns that was placed on Christ's head for his crucifixion was made of blackberry brambles (the plant).
In the United Kingdom folklore stipulates that picking blackberries after October 11th (Old Michaelmas Day) should be avoided because the devil has made them rotten or poisonous by spitting or doing other damage to the berries.
100 grams of blackberries contain only 43 calories.
100 grams of whole blackberries contains 14% of the recommended daily intake of fiber in one's diet.
Blackberries are very high in antioxidants which are known to protect against inflammation, cancer, neurological diseases and aging.
100 grams of blackberries contain 23 mg of vitamin C which is equal to 35% of the recommended daily intake.
In addition to vitamin C, blackberries also contain vitamin A, vitamin E, and vitamin K.
Blackberries contain copper which is essential for bone metabolism. It is also essential to the production of white and red blood cells in the body.
Blackberries contain B vitamins, folic acid, riboflavin, pantothenic acid, and niacin. These are all essential for metabolizing carbohydrates, fats, and protein in the body.
Blackberries are general in season from June until September depending on the region they are grown.
Blackberries are very perishable. They will only last for a few days once picked and are best eaten as soon as possible after picking for maximum freshness and taste.
The very dark color of blackberries is evidence of the high antioxidant levels contained in the fruit.
Other names for blackberries include lawers, thimbleberries, dewberries, and brambleberries.
Blackberries have been used by women in labor to help relieve labor pain as they have high levels of vitamin K which can act as a muscle relaxant.
Blackberries have slightly higher levels of antioxidants than blueberries.
Evergreen blackberries are considered to be anti-viral, anti-bacterial, and anti-cancer because of the level of ellagic acid contained within the fruit.
The nutrients in blackberries contribute to improved immune function, improved digestive health, healthy heart function, cancer prevention, weight management, strong bones, improved eye sight, proper blood clotting, healthier skin, improved memory, and various cognitive benefits.
Blackberries can be found growing in the wild and on farms where they are cultivated in North America and other parts of the world.

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