United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  09042, Blackberries, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Rubus spp.
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 4%   Refuse Description:   Caps and spoiled berries
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 72 g
Proximates Water 1, 2 g 88.15 5 0.770 63.47
Proximates Energy kcal 43 -- -- 31
Proximates Energy kJ 181 -- -- 130
Proximates Protein 1, 2 g 1.39 5 0.050 1.00
Proximates Total lipid (fat) 1, 2 g 0.49 5 0.040 0.35
Proximates Ash 1, 2 g 0.37 5 0.020 0.27
Proximates Carbohydrate, by difference g 9.61 -- -- 6.92
Proximates Fiber, total dietary 1, 2 g 5.3 4 1.100 3.8
Proximates Sugars, total 1, 2 g 4.88 4 0.680 3.51
Proximates Sucrose 1, 2 g 0.07 4 0.000 0.05
Proximates Glucose (dextrose) 1, 2 g 2.31 4 0.290 1.66
Proximates Fructose 1, 2 g 2.40 4 0.360 1.73
Proximates Lactose 1, 2 g 0.00 4 0.000 0.00
Proximates Maltose 1, 2 g 0.07 4 0.000 0.05
Proximates Galactose 1, 2 g 0.03 4 0.020 0.02
Proximates Starch 1 g 0.00 2 -- 0.00
Minerals Calcium, Ca 1, 2 mg 29 5 6.000 21
Minerals Iron, Fe 1, 2 mg 0.62 5 0.080 0.45
Minerals Magnesium, Mg 1, 2 mg 20 4 1.000 14
Minerals Phosphorus, P 1, 2 mg 22 4 0.000 16
Minerals Potassium, K 2 mg 162 2 -- 117
Minerals Sodium, Na 2 mg 1 2 -- 1
Minerals Zinc, Zn 1, 2 mg 0.53 3 0.030 0.38
Minerals Copper, Cu 1, 2 mg 0.165 5 0.030 0.119
Minerals Manganese, Mn 1, 2 mg 0.646 5 0.230 0.465
Minerals Selenium, Se 2 µg 0.4 2 -- 0.3
Vitamins Vitamin C, total ascorbic acid mg 21.0 -- -- 15.1
Vitamins Thiamin 1, 2 mg 0.020 5 0.000 0.014
Vitamins Riboflavin 1, 2 mg 0.026 5 0.000 0.019
Vitamins Niacin 1, 2 mg 0.646 4 0.028 0.465
Vitamins Pantothenic acid 1, 2 mg 0.276 5 0.025 0.199
Vitamins Vitamin B-6 1, 2 mg 0.030 5 0.001 0.022
Vitamins Folate, total 1, 2 µg 25 5 2.000 18
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 25 5 2.000 18
Vitamins Folate, DFE µg 25 -- -- 18
Vitamins Choline, total 1 mg 8.5 -- -- 6.1
Vitamins Betaine 1 mg 0.3 1 -- 0.2
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00
Vitamins Vitamin A, RAE 1, 2 µg 11 4 1.000 8
Vitamins Retinol µg 0 -- -- 0
Vitamins Carotene, beta 1, 2 µg 128 4 23.000 92
Vitamins Carotene, alpha 1, 2 µg 0 4 0.000 0
Vitamins Cryptoxanthin, beta 1, 2 µg 0 4 0.000 0
Vitamins Vitamin A, IU 1, 2 IU 214 4 39.000 154
Vitamins Lycopene 1, 2 µg 0 4 0.000 0
Vitamins Lutein + zeaxanthin 1, 2 µg 118 4 11.000 85
Vitamins Vitamin E (alpha-tocopherol) 1, 2 mg 1.17 5 0.050 0.84
Vitamins Vitamin E, added mg 0.00 -- -- 0.00
Vitamins Tocopherol, beta 1, 2 mg 0.04 5 0.004 0.03
Vitamins Tocopherol, gamma 1, 2 mg 1.34 5 0.100 0.96
Vitamins Tocopherol, delta 1, 2 mg 0.90 5 0.100 0.65
Vitamins Tocotrienol, alpha 1, 2 mg 0.00 5 0.000 0.00
Vitamins Tocotrienol, beta 1, 2 mg 0.00 5 0.000 0.00
Vitamins Tocotrienol, gamma 1, 2 mg 0.00 5 0.000 0.00
Vitamins Tocotrienol, delta 1, 2 mg 0.00 5 0.000 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Vitamins Vitamin K (phylloquinone) 1, 2 µg 19.8 5 2.000 14.3
Lipids Fatty acids, total saturated g 0.014 -- -- 0.010
Lipids 4:0 g 0.000 -- -- 0.000
Lipids 6:0 g 0.000 -- -- 0.000
Lipids 8:0 g 0.000 -- -- 0.000
Lipids 10:0 g 0.000 -- -- 0.000
Lipids 12:0 g 0.000 -- -- 0.000
Lipids 14:0 g 0.000 -- -- 0.000
Lipids 16:0 g 0.012 -- -- 0.009
Lipids 18:0 g 0.003 -- -- 0.002
Lipids Fatty acids, total monounsaturated g 0.047 -- -- 0.034
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000
Lipids 18:1 undifferentiated g 0.044 -- -- 0.032
Lipids 20:1 g 0.004 -- -- 0.003
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000
Lipids Fatty acids, total polyunsaturated g 0.280 -- -- 0.202
Lipids 18:2 undifferentiated g 0.186 -- -- 0.134
Lipids 18:3 undifferentiated g 0.094 -- -- 0.068
Lipids 18:4 g 0.000 -- -- 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0
Other Alcohol, ethyl g 0.0 -- -- 0.0
Other Caffeine mg 0 -- -- 0
Other Theobromine mg 0 -- -- 0
Anthocyanidins Cyanidin 3, 4, 5, 6 mg 100.0 62 6.96 72.0
Anthocyanidins Petunidin 4 mg 0.0 4 0 0.0
Anthocyanidins Delphinidin 4 mg 0.0 4 0 0.0
Anthocyanidins Malvidin 4 mg 0.0 4 0 0.0
Anthocyanidins Pelargonidin 4, 6 mg 0.5 7 0.25 0.3
Anthocyanidins Peonidin 4, 6 mg 0.2 5 0.21 0.2
Flavan-3-ols (+)-Catechin 4, 7, 8, 9, 10 mg 37.1 16 24.71 26.7
Flavan-3-ols (-)-Epigallocatechin 4, 7, 8 mg 0.1 11 0.01 0.1
Flavan-3-ols (-)-Epicatechin 4, 7, 8, 9, 10 mg 4.7 20 0.47 3.4
Flavan-3-ols (-)-Epicatechin 3-gallate 4, 7, 8 mg 0.0 11 0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 4, 7, 8 mg 0.7 11 0.68 0.5
Flavan-3-ols (+)-Gallocatechin 4, 7, 8 mg 0.0 11 0 0.0
Flavanones Hesperetin 4 mg 0.0 4 0 0.0
Flavanones Naringenin 4 mg 0.0 4 0 0.0
Flavones Apigenin 4, 11 mg 0.0 5 0 0.0
Flavones Luteolin 4, 11 mg 0.0 3 0 0.0
Flavonols Kaempferol 5, 9, 11, 12, 13 mg 0.3 15 0.2 0.2
Flavonols Myricetin 4, 9, 12 mg 0.7 15 0.67 0.5
Flavonols Quercetin 4, 5, 9, 11, 12, 13, 14 mg 3.6 25 0.7 2.6
Isoflavones Daidzein 17 mg 0.00 1 -- 0.00
Isoflavones Genistein 17 mg 0.00 1 -- 0.00
Isoflavones Total isoflavones 17 mg 0.00 1 -- 0.00
Proanthocyanidin Proanthocyanidin dimers 15, 16 mg 4.5 7 3 3.2
Proanthocyanidin Proanthocyanidin trimers 15, 16 mg 2.1 7 2.03 1.5
Proanthocyanidin Proanthocyanidin 4-6mers 16 mg 7.3 4 5.02 5.2
Proanthocyanidin Proanthocyanidin 7-10mers 16 mg 4.2 4 4.47 3.1
Proanthocyanidin Proanthocyanidin polymers (>10mers) 16 mg 1.5 4 3.02 1.1

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 4e , 2001  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5L , 2001  Beltsville MD  
3Fan-Chiang H-J., and Wrolstad, R. E.  Anthocyanin pigment composition of blackberries. , 2005 Journal of Food Science 70 3   pp.C198-C202
4Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
5Mertz, C., Cheynier, V., G�nata, Z., and Brat, P. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-oerformance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. , 2007 J. Agric. Food Chem. 55   pp.8616-8624
6Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. , 2006 J. Agric. Food Chem. 54   pp.4069-4075
7Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
8de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
9Sellappan, S., Akoh, C.C., and Krewer, G.  Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. , 2002 J. Agric. Food Chem. 50 8   pp.2432-2438
10Tsanova-Savova, S., Ribarova, F., and Gerova, M.  (+)-Catechin and (-)-Epicatechin in Bulgarian fruits. , 2005 J. Food Comp. Anal. 18   pp.691-698
11Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
12Bilyk, A., and Sapers, G. M.  Varietal differences in the quercetin, kaempferol, and myricetin contents of highbush blueberry, cranberry, and thornless blackberry fruits. , 1986 J. Agric. Food Chem. 34   pp.585-588
13Jakobek L., �eruga, M., Novak, I., and Medvidovic-Kosanovic, M. Flavonols, phenolic acids and antioxidant activity of some red fruits. , 2007 Deutsche Lebensmittel-Rundschau 103   pp.369-378
14Cho, M. J., Howard, L. R., Prior, R. L., and Clark, J. R.  Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry. , 2005 J. Sci. Food Agric. 85   pp.2149-2158
15de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
16Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
17Mazur, W. M., Uehara, M., W�h�l�, K., and Adlercreutz, H.  Phyto-oestrogen content of berries, and plasma concentrations and urinary excretion of enterolactone after a single strawberry-meal in human subjects. , 2000 Brit. J. Nutr. 83   pp.381-387
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1407 BLACKBERRY
  • C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION