United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09302, Raspberries, 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, stems, and spoiled berries
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 123 g

pint as purchased, yields 312 g

raspberries 19 g
Proximates Water 1, 2, 3, 4, 5 g 85.75 14 0.990 105.47 267.54 16.29
Proximates Energy kcal 52 -- -- 64 162 10
Proximates Energy kJ 220 -- -- 271 686 42
Proximates Protein 1, 2, 3, 4 g 1.20 12 0.090 1.48 3.74 0.23
Proximates Total lipid (fat) 1, 2, 3, 4 g 0.65 11 0.260 0.80 2.03 0.12
Proximates Ash 1, 2, 3, 4 g 0.46 12 0.060 0.57 1.44 0.09
Proximates Carbohydrate, by difference g 11.94 -- -- 14.69 37.25 2.27
Proximates Fiber, total dietary 1, 2, 3, 4, 5 g 6.5 13 0.600 8.0 20.3 1.2
Proximates Sugars, total 2, 3 g 4.42 5 0.140 5.44 13.79 0.84
Proximates Sucrose 2, 3 g 0.20 5 0.000 0.25 0.62 0.04
Proximates Glucose (dextrose) 2, 3 g 1.86 5 0.060 2.29 5.80 0.35
Proximates Fructose 2, 3 g 2.35 5 0.080 2.89 7.33 0.45
Proximates Lactose 2, 3 g 0.00 5 0.000 0.00 0.00 0.00
Proximates Maltose 2, 3 g 0.00 5 0.000 0.00 0.00 0.00
Proximates Galactose 2, 3 g 0.00 5 0.000 0.00 0.00 0.00
Proximates Starch 2 g 0.00 4 0.000 0.00 0.00 0.00
Minerals Calcium, Ca 1, 2, 3, 4 mg 25 11 1.000 31 78 5
Minerals Iron, Fe 1, 2, 3, 4 mg 0.69 12 0.040 0.85 2.15 0.13
Minerals Magnesium, Mg 1, 2, 3, 4 mg 22 12 2.000 27 69 4
Minerals Phosphorus, P 1, 2, 3, 4 mg 29 11 2.000 36 90 6
Minerals Potassium, K 1, 2, 3, 4 mg 151 12 20.000 186 471 29
Minerals Sodium, Na 1, 3, 4 mg 1 8 0.000 1 3 0
Minerals Zinc, Zn 1, 2, 3, 4 mg 0.42 12 0.060 0.52 1.31 0.08
Minerals Copper, Cu 1, 2, 3, 4 mg 0.090 12 0.019 0.111 0.281 0.017
Minerals Manganese, Mn 1, 2, 3, 4 mg 0.670 11 0.152 0.824 2.090 0.127
Minerals Selenium, Se 3 µg 0.2 2 -- 0.2 0.6 0.0
Vitamins Vitamin C, total ascorbic acid 1, 2, 3, 4 mg 26.2 10 5.500 32.2 81.7 5.0
Vitamins Thiamin 1, 2, 3, 4 mg 0.032 12 0.008 0.039 0.100 0.006
Vitamins Riboflavin 1, 2, 3, 4 mg 0.038 12 0.007 0.047 0.119 0.007
Vitamins Niacin 1, 2, 3, 4 mg 0.598 12 0.057 0.736 1.866 0.114
Vitamins Pantothenic acid 1, 2, 3, 4 mg 0.329 12 0.034 0.405 1.026 0.063
Vitamins Vitamin B-6 1, 2, 3, 4 mg 0.055 12 0.007 0.068 0.172 0.010
Vitamins Folate, total 1, 2, 3, 4 µg 21 12 5.000 26 66 4
Vitamins Folic acid µg 0 -- -- 0 0 0
Vitamins Folate, food µg 21 12 5.000 26 66 4
Vitamins Folate, DFE µg 21 -- -- 26 66 4
Vitamins Choline, total 2 mg 12.3 -- -- 15.1 38.4 2.3
Vitamins Betaine 2 mg 0.8 1 -- 1.0 2.5 0.2
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 2 -- -- 2 6 0
Vitamins Retinol µg 0 -- -- 0 0 0
Vitamins Carotene, beta 2, 3, 4, 6, 7 µg 12 16 8.000 15 37 2
Vitamins Carotene, alpha 2, 3, 6, 7 µg 16 12 6.000 20 50 3
Vitamins Cryptoxanthin, beta 2, 3, 6, 7 µg 0 12 0.000 0 0 0
Vitamins Vitamin A, IU IU 33 -- -- 41 103 6
Vitamins Lycopene 2, 3 µg 0 4 0.000 0 0 0
Vitamins Lutein + zeaxanthin 2, 3 µg 136 4 2.000 167 424 26
Vitamins Vitamin E (alpha-tocopherol) 2, 3 mg 0.87 6 0.070 1.07 2.71 0.17
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00
Vitamins Tocopherol, beta 2, 3 mg 0.06 6 0.010 0.07 0.19 0.01
Vitamins Tocopherol, gamma 2, 3 mg 1.42 6 0.140 1.75 4.43 0.27
Vitamins Tocopherol, delta 2, 3 mg 1.04 6 0.150 1.28 3.24 0.20
Vitamins Tocotrienol, alpha 2, 3 mg 0.00 6 0.000 0.00 0.00 0.00
Vitamins Tocotrienol, beta 2, 3 mg 0.00 6 0.000 0.00 0.00 0.00
Vitamins Tocotrienol, gamma 2, 3 mg 0.00 6 0.000 0.00 0.00 0.00
Vitamins Tocotrienol, delta 2, 3 mg 0.00 6 0.000 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0
Vitamins Vitamin K (phylloquinone) 2, 3 µg 7.8 6 0.500 9.6 24.3 1.5
Lipids Fatty acids, total saturated g 0.019 -- -- 0.023 0.059 0.004
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 16:0 g 0.016 2 -- 0.020 0.050 0.003
Lipids 18:0 g 0.004 2 -- 0.005 0.012 0.001
Lipids Fatty acids, total monounsaturated g 0.064 -- -- 0.079 0.200 0.012
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000
Lipids 18:1 undifferentiated g 0.059 2 -- 0.073 0.184 0.011
Lipids 20:1 g 0.005 2 -- 0.006 0.016 0.001
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.375 -- -- 0.461 1.170 0.071
Lipids 18:2 undifferentiated g 0.249 2 -- 0.306 0.777 0.047
Lipids 18:3 undifferentiated g 0.126 2 -- 0.155 0.393 0.024
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0
Other Theobromine mg 0 -- -- 0 0 0
Anthocyanidins Cyanidin 8, 9, 10, 11, 12, 13 mg 45.8 23 6.74 56.3 142.8 8.7
Anthocyanidins Petunidin 9, 10 mg 0.3 7 0.31 0.4 1.0 0.1
Anthocyanidins Delphinidin 8, 9, 10 mg 1.3 11 1.14 1.6 4.1 0.3
Anthocyanidins Malvidin 9, 10 mg 0.1 7 0.13 0.2 0.4 0.0
Anthocyanidins Pelargonidin 9, 10, 11, 12, 13 mg 1.0 19 0.34 1.2 3.1 0.2
Anthocyanidins Peonidin 9, 10 mg 0.1 7 0.12 0.1 0.4 0.0
Flavan-3-ols (+)-Catechin 9, 11, 14, 15, 16 mg 1.3 18 0.42 1.6 4.1 0.2
Flavan-3-ols (-)-Epigallocatechin 9, 14, 15 mg 0.5 10 0.02 0.6 1.4 0.1
Flavan-3-ols (-)-Epicatechin 9, 11, 14, 15, 16 mg 3.5 18 0.62 4.3 11.0 0.7
Flavan-3-ols (-)-Epicatechin 3-gallate 9, 14, 15 mg 0.0 10 0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 9, 14, 15 mg 0.5 10 0.54 0.7 1.7 0.1
Flavan-3-ols (+)-Gallocatechin 9, 14, 15 mg 0.0 10 0 0.0 0.0 0.0
Flavanones Hesperetin 9 mg 0.0 3 0 0.0 0.0 0.0
Flavanones Naringenin 9 mg 0.0 3 0 0.0 0.0 0.0
Flavones Apigenin 9, 17 mg 0.0 7 0 0.0 0.0 0.0
Flavones Luteolin 9, 17 mg 0.0 3 0 0.0 0.0 0.0
Flavonols Isorhamnetin 11 mg 0.0 3 0 0.0 0.0 0.0
Flavonols Kaempferol 11, 12, 17, 18, 19 mg 0.1 12 0.05 0.1 0.2 0.0
Flavonols Myricetin 9, 18 mg 0.0 9 0 0.0 0.0 0.0
Flavonols Quercetin 9, 11, 12, 17, 18, 19, 20, 21, 22, 23 mg 1.1 61 0.09 1.3 3.3 0.2
Isoflavones Daidzein 28, 29, 30 mg 0.00 3 0 0.00 0.00 0.00
Isoflavones Genistein 28, 29, 30 mg 0.00 3 0 0.00 0.00 0.00
Isoflavones Glycitein 30 mg 0.00 1 -- 0.00 0.00 0.00
Isoflavones Total isoflavones 28, 29, 30 mg 0.00 3 0.01 0.00 0.01 0.00
Isoflavones Formononetin mg 0.00 1 -- 0.00 0.00 0.00
Isoflavones Coumestrol mg 0.00 1 -- 0.00 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 24, 25, 26, 27 mg 11.8 13 13.46 14.5 36.8 2.2
Proanthocyanidin Proanthocyanidin trimers 24, 25, 26 mg 5.0 11 4.81 6.2 15.8 1.0
Proanthocyanidin Proanthocyanidin 4-6mers 25, 26 mg 9.0 8 4.99 11.1 28.0 1.7
Proanthocyanidin Proanthocyanidin 7-10mers 25, 26 mg 1.1 8 1.55 1.4 3.5 0.2
Proanthocyanidin Proanthocyanidin polymers (>10mers) 25, 26 mg 0.0 8 0 0.0 0.0 0.0

Sources of Data

1University of Georgia, KC Institute GA0001 Nutrient Analysis of Specialty Fruit Marketed in the United States , 1987    
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 4e , 2001  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5L , 2001  Beltsville MD  
4Produce Marketing Association (PMA) Nutrient Content of Raspberries , 1990    
5J Marlett, N Vollendorf Dietary fiber content and composition of different forms of fruits , 1994 Food Chemistry 51   pp.39-44
6J L Bureau, R J Bushway HPLC determination of carotenoids in fruits and vegetables in the United States , 1986 J Food Sci 52   pp.128-130
7A Homnava, W Rogers, R R Eitenmiller Provitamin A activity of specialty fruit marketed in the United States. , 1990 J. Food Composition and Analysis 3   pp.119-133
8Ancos, B. de, Gonzalez, E., and Cano, M. P.  Differentiation of raspberry varieties according to anthocyanin composition. , 1999 Z. Lebensm Unters Forsch A 208   pp.33-38
9Harnly, 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
10Hosseinian, F. S. and Beta, T. Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries. , 2007 J. Agric. Food Chem. 55   pp.10832-10838
11M��tt�, K. R., Kamal-Eldin, A., and Torronen, A.R.  Identification and classification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae). , 2004 J. Agric. Food Chem. 52   pp.6178-6187
12Mullen, W., Stewart, A.J., Lean, M.E.J., Gardner, P., Duthie, G.G., and Crozier, A. Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries. , 2002 J. Agric. Food Chem. 50   pp.5197-5201
13Wu, 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
14Arts, 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
15de 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
16Tsanova-Savova, S., Ribarova, F., and Gerova, M.  (+)-Catechin and (-)-Epicatechin in Bulgarian fruits. , 2005 J. Food Comp. Anal. 18   pp.691-698
17Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
18H�kkinen, S. H., K�renlampi, S. O., Heinonen, I. M., Mykk�nen, H. M., and T�rr�nen, A. R.  Content of flavonols quercetin, myricetin, and kaempferol in edible berries. , 1999 J. Agric. Food Chem. 47   pp.2274-2279
19Zafrilla, P., Ferreres, F., and Tomas-Barberan, F.A. Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams , 2001 J. Agric. Food Chem 49 8   pp.365-3655
20Antonen, M. J. and Karjalainen, R. O. Environmental and genetic variation of phenolic compounds in red raspberry. , 2005 J. Food Comp. Anal. 18   pp.759-769
21H�kkinen, S. H., K�renlampi, S. O., Mykk�nen, H. M., and T�rr�nen, A. R.  Influence of domestic processing and storage on flavonol contents in berries. , 2000 J. Agric. Food Chem. 48   pp.2960-2965
22Jakobek 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
23Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
24de 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
25Gu, 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
26Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
27M��tt�-Riihinen, K. R., Kamal-Eldin, A., and Torronen, A.R. Identification and classification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae) , 2004 J. Agric. Food Chem. 52   pp.6178-6187
28Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
29Mazur, 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
30Thompson, L. U., Boucher, B. A., Liu, Z., Cotterchio, M., and Kreiger, N.  Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. , 2006 Nutr. Cancer 54   pp.184-201
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1494 RASPBERRY
  • 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