Humans have enjoyed blackberries for thousands of years. Preserved remains of the berry were even found in the body of a Danish woman from 2,500 years ago.
Basically, there are three types of blackberries:
*Erect thorny blackberries
*Erect thornless blackberries
*Trailing thornless blackberries
Blackberries are a fairly good source of iron, vitamin C, and antioxidants and are generally eaten fresh. Blackberries contain a high level of vitamin C. One serving of 100 grams (g) contains 35 percent of an individual’s recommended daily allowance (RDA) of vitamin C.
Blackberries are also low in calories and carbs. One cup has 62 calories and 13.8 grams of carbohydrates.
A 100 g serving of blackberries contains 14 percent of the RDA of fiber. Fiber is a type of carbohydrate that the body cannot break down into smaller, sugar molecules, as it does with other carbs. Fiber plays an crucial role in regulating blood sugar levels and sugar consumption.
Blackberries contain high levels of antioxidants. Antioxidants help people to fight against the adverse impact of free radicals in the body. Antioxidants such as anthocyanins hold many anti-inflammatory and anti-microbial properties. They may also combat diabetes and certain kinds of cancer. Anthocyanins, powerful antioxidants give blackberries their deep purple colour.
Manganese plays a role in making energy, protecting cells from damage, immunity, bone growth, reproduction and blood clotting.
Nutrient in blackberries
