Fruit
Blackberry
A deep-purple bramble fruit rich in fiber and antioxidants, distinct from the leaf used as an herbal astringent.
⤢📊 How it ranks (our editor score) — 90/100Tap to see the breakdown
🌱 What it is
Blackberries are the sweet-tart, deep-purple-black fruit of bramble shrubs, made of many small juicy drupelets clustered together. (The plant’s leaf, used as a gentler herbal astringent for the mouth and gut, is a separate entry: Blackberry Leaf.)
📜 Where it comes from
Blackberries have been gathered from wild bramble bushes across Europe, Asia, and North America since ancient times, and the Greeks and Romans both ate the fruit and used parts of the plant medicinally. Native American nations also gathered wild blackberries as a seasonal food. The fruit has always been prized simply as a foraged and cultivated food, distinct from the plant's leaf, which folk herbalists traditionally dried into an astringent tea.
✨ Why it's good for you
- Rich in fiber to support healthy digestion
- High in antioxidant plant pigments (anthocyanins)
- Supplies vitamin C and vitamin K
- A naturally sweet way to satisfy a craving for something sugary
🥗 Nutrition
Per 1 cup, raw (144g) · about 62 calories
- Fiber 7.6g
- Vitamin C 30mg
- Vitamin K 28.5mcg
- Manganese 0.9mg
Source: USDA FoodData Central
🥄 How to use it
Eat blackberries fresh, rinsed just before eating; freeze extra for smoothies, or stir into plain yogurt or oatmeal.
Why it works: Nutrition science attributes blackberries' benefits to their fiber content and dense concentration of antioxidantA helpful substance in colorful fruits and vegetables that protects your cells from everyday wear and tear. More → anthocyanin pigments, compounds researchers associate with reducing everyday cellular stress.
⚠️ Cautions
- Generally very safe; wash well, as berries can carry surface residue or dirt. Their small hard seeds are occasionally an irritant for sensitive digestion.
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🩺 The conventional view
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📚 Resource confidence
Based on mentions in health references
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