United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
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 144 g
Proximates Water 1, 2 g 88.15 5 0.770 126.94
Proximates Energy kcal 43 -- -- 62
Proximates Energy kJ 181 -- -- 261
Proximates Protein 1, 2 g 1.39 5 0.050 2.00
Proximates Total lipid (fat) 1, 2 g 0.49 5 0.040 0.71
Proximates Ash 1, 2 g 0.37 5 0.020 0.53
Proximates Carbohydrate, by difference g 9.61 -- -- 13.84
Proximates Fiber, total dietary 1, 2 g 5.3 4 1.100 7.6
Proximates Sugars, total 1, 2 g 4.88 4 0.680 7.03
Proximates Sucrose 1, 2 g 0.07 4 0.000 0.10
Proximates Glucose (dextrose) 1, 2 g 2.31 4 0.290 3.33
Proximates Fructose 1, 2 g 2.40 4 0.360 3.46
Proximates Lactose 1, 2 g 0.00 4 0.000 0.00
Proximates Maltose 1, 2 g 0.07 4 0.000 0.10
Proximates Galactose 1, 2 g 0.03 4 0.020 0.04
Proximates Starch 1 g 0.00 2 -- 0.00
Minerals Calcium, Ca 1, 2 mg 29 5 6.000 42
Minerals Iron, Fe 1, 2 mg 0.62 5 0.080 0.89
Minerals Magnesium, Mg 1, 2 mg 20 4 1.000 29
Minerals Phosphorus, P 1, 2 mg 22 4 0.000 32
Minerals Potassium, K 2 mg 162 2 -- 233
Minerals Sodium, Na 2 mg 1 2 -- 1
Minerals Zinc, Zn 1, 2 mg 0.53 3 0.030 0.76
Minerals Copper, Cu 1, 2 mg 0.165 5 0.030 0.238
Minerals Manganese, Mn 1, 2 mg 0.646 5 0.230 0.930
Minerals Selenium, Se 2 µg 0.4 2 -- 0.6
Vitamins Vitamin C, total ascorbic acid mg 21.0 -- -- 30.2
Vitamins Thiamin 1, 2 mg 0.020 5 0.000 0.029
Vitamins Riboflavin 1, 2 mg 0.026 5 0.000 0.037
Vitamins Niacin 1, 2 mg 0.646 4 0.028 0.930
Vitamins Pantothenic acid 1, 2 mg 0.276 5 0.025 0.397
Vitamins Vitamin B-6 1, 2 mg 0.030 5 0.001 0.043
Vitamins Folate, total 1, 2 µg 25 5 2.000 36
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 25 5 2.000 36
Vitamins Folate, DFE µg 25 -- -- 36
Vitamins Choline, total 1 mg 8.5 -- -- 12.2
Vitamins Betaine 1 mg 0.3 1 -- 0.4
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 16
Vitamins Retinol µg 0 -- -- 0
Vitamins Carotene, beta 1, 2 µg 128 4 23.000 184
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 39.000 308
Vitamins Lycopene 1, 2 µg 0 4 0.000 0
Vitamins Lutein + zeaxanthin 1, 2 µg 118 4 11.000 170
Vitamins Vitamin E (alpha-tocopherol) 1, 2 mg 1.17 5 0.050 1.68
Vitamins Vitamin E, added mg 0.00 -- -- 0.00
Vitamins Tocopherol, beta 1, 2 mg 0.04 5 0.004 0.06
Vitamins Tocopherol, gamma 1, 2 mg 1.34 5 0.100 1.93
Vitamins Tocopherol, delta 1, 2 mg 0.90 5 0.100 1.30
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 28.5
Lipids Fatty acids, total saturated g 0.014 -- -- 0.020
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 -- -- 0.017
Lipids 18:0 g 0.003 -- -- 0.004
Lipids Fatty acids, total monounsaturated g 0.047 -- -- 0.068
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000
Lipids 18:1 undifferentiated g 0.044 -- -- 0.063
Lipids 20:1 g 0.004 -- -- 0.006
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000
Lipids Fatty acids, total polyunsaturated g 0.280 -- -- 0.403
Lipids 18:2 undifferentiated g 0.186 -- -- 0.268
Lipids 18:3 undifferentiated g 0.094 -- -- 0.135
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 6.96 143.9
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 0.6
Anthocyanidins Peonidin 4, 6 mg 0.2 5 0.21 0.3
Flavan-3-ols (+)-Catechin 4, 7, 8, 9, 10 mg 37.1 16 24.71 53.4
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 6.7
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 1.0
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 0.4
Flavonols Myricetin 4, 9, 12 mg 0.7 15 0.67 1.0
Flavonols Quercetin 4, 5, 9, 11, 12, 13, 14 mg 3.6 25 0.7 5.2
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 6.4
Proanthocyanidin Proanthocyanidin trimers 15, 16 mg 2.1 7 2.03 3.0
Proanthocyanidin Proanthocyanidin 4-6mers 16 mg 7.3 4 5.02 10.5
Proanthocyanidin Proanthocyanidin 7-10mers 16 mg 4.2 4 4.47 6.1
Proanthocyanidin Proanthocyanidin polymers (>10mers) 16 mg 1.5 4 3.02 2.2

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