Raspberry grows wild in Europe and western Asia and was first introduced into cultivation almost 500 years ago in Europe.
The raw fruit is moderately high in calories: 57 kcal per 100 g for red raspberries and 73 kcal per 100 g for black raspberry. Raspberries are rich in fiber and are a fair to good source of potassium, iron, and bioflavonoids.
The fruit contains 13-38 mg vitamin C per 100 g. Frozen sweetened raspberries contain about 50% more calories and carbohydrates than the raw fresh berries.
Black raspberry seed meal contains significant amount of phenolic content: 41.2 mg of gallic acid equivalents/g of flour. A significant level of total anthocyanins was reported in black raspberry seed flour: 61.3 mg of cyanindin-3-glucpoaise equivalents/1 g of flour.
Nutritional value of raspberry
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
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