Blackberries
Blackberries, also known as brambles, are the largest of the wild berries.
With their deep, purple-black color, these berries are loaded with powerful antioxidants including anthocyanins and are also high in fiber and vitamin C.
Estimated Glycemic Load=4
Antioxidant Score (ORAC)=5,347
The Benefits
- Special diets: Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Acid Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), Pescetarian Diet, Primal Diet, Vegetarian Diet, Whole Food
- Excellent Source of: Fiber, VitaminC, VitaminK, Manganese
- Good Source of: Copper
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Molds, No Pseudograins, No Coconut, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
Related Foods
Related Recipes
Related Nutrients
Selecting and Storing
Blackberries are widely cultivated in the United States and are available, depending on the region, from May through August. Look for plump, deep-colored berries sans hull. If the hulls are still attached, the berries are immature and were picked too early; the flavor will be tart. Fresh blackberries are best used immediately but they may be refrigerated, lightly covered and preferably in a single layer, for 1 to 2 days.
