Blackberry, raw
The majority of nutrients including proximates, vitamins and minerals were derived from a composite sample of eight punnets of fresh blackberries from two growers in SA and TAS purchased in Adelaide in March 1995 (AGAL 1995). Folate was borrowed from UK tables. Fatty acids, retinol and cholesterol were imputed based on international literature. Note: lactic acid content is higher than would be expected - data should be interpreted with care.
Fruit
| Name | Value (g) |
|---|---|
| Dietry Fibre | 6.1 |
| Energy | |
| Omega-6 | |
| Omega-3 | |
| Protein | |
| Total Fat | 0.3 |
| Total Fructose | 3.9 |
| Name | Value (g) |
|---|---|
| Fructose | 3.9 |
| Glucose | 3.6 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Fruit
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/blackberry-raw/?redir=/product_list” description=”Blackberry, raw”][/sharing]
