The blackberry is an edible fruit produced by many species in the Rubus genus in the Rosaceae family, like other berries, blackberries are commonly eaten out of hand. Like other fruits, the origin of blackberries and raspberries is very complicated and there are numerous cultivated varieties that have been developed through the centuries. Blackberries are red and hard when they are immature and turn black and shiny when they ripen. In botanical terminology, the fruit is not a berry, but an aggregate fruit of numerous drupelets. Blackberry fruit tastes sweet, juicy, and kind of like raspberries. It may taste tart, kind of sour or slightly bitter if it's not really ripe.
Blackberries are a good source of fiber and essential vitamins and minerals and have a number of potential health benefits. The vitamins, minerals, phytochemicals and fiber in blackberries may help to lower your risk for heart disease, according to an article published in "Nutrition Reviews" in 2010. Potential mechanisms for this decreased risk include limiting inflammation and oxidative stress through an increase in antioxidants in the blood and limiting the build-up of cholesterol in the arteries because of the anthocyanin content of the berries. Anthocyanins are the phytochemicals that give blackberries their dark colour.
The berries are known by a variety of names, which include brambleberries, bramble, dewberry, thimbleberry and lawers. Traditionally, the leaves and barks of the plant have also been consumed. The leaves of blackberries have been used to treat mild inflammation of the gums and sometimes even sore throats. Blackberries are low in calories and high in nutrition, so they're an excellent part of any weight-loss strategy. One cup of fresh blackberries has just 62 calories and provides 30.2 milligrams of vitamin C. A cup of blackberries also has 7.6 grams of fiber, which helps induce feelings of satiety so you don't get hungry again right after eating. Other nutrients found in blackberries include manganese, vitamin K and folate. Because they are sweet, blackberries can be used as a healthy dessert alternative when you're on a diet.
Blackberry contains measurable amounts of oxalates. Oxalates are naturally-occurring chemicals in nature which are found in plants, animals, human beings, most common in fruits and veggies. Some health professionals believe that oxalates contribute the formation of kidney stones. Oxalates should not be eaten in high concentration as they can crystallize and cause kidney or gallbladder problems.
Blackberries are a good source of fiber and essential vitamins and minerals and have a number of potential health benefits. The vitamins, minerals, phytochemicals and fiber in blackberries may help to lower your risk for heart disease, according to an article published in "Nutrition Reviews" in 2010. Potential mechanisms for this decreased risk include limiting inflammation and oxidative stress through an increase in antioxidants in the blood and limiting the build-up of cholesterol in the arteries because of the anthocyanin content of the berries. Anthocyanins are the phytochemicals that give blackberries their dark colour.
The berries are known by a variety of names, which include brambleberries, bramble, dewberry, thimbleberry and lawers. Traditionally, the leaves and barks of the plant have also been consumed. The leaves of blackberries have been used to treat mild inflammation of the gums and sometimes even sore throats. Blackberries are low in calories and high in nutrition, so they're an excellent part of any weight-loss strategy. One cup of fresh blackberries has just 62 calories and provides 30.2 milligrams of vitamin C. A cup of blackberries also has 7.6 grams of fiber, which helps induce feelings of satiety so you don't get hungry again right after eating. Other nutrients found in blackberries include manganese, vitamin K and folate. Because they are sweet, blackberries can be used as a healthy dessert alternative when you're on a diet.
Blackberry contains measurable amounts of oxalates. Oxalates are naturally-occurring chemicals in nature which are found in plants, animals, human beings, most common in fruits and veggies. Some health professionals believe that oxalates contribute the formation of kidney stones. Oxalates should not be eaten in high concentration as they can crystallize and cause kidney or gallbladder problems.
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