BLACKBERRIES

Juicy blackberries are small
powerhouses of health that
are rich in antioxidants to
protect us from
cardiovascular diseases.

In recent years it has been discovered that these tasty fruits are potent health-protectors as well as a delicious treat on a summer day. They rate almost as high on the ORAC as blueberries. Their deep purple color denotes that they are rich in several compounds, which can help beat heart disease, cancers, and the signs of aging. These compounds include anthocyanins and ellagic acid. Additionally, blackberries are rich in fiber and minerals, including magnesium, zinc, iron, and calcium. Their high vitamin E content helps protect the heart and keeps skin healthy.

  • High in ellagic acid, a chemical known to block cancer cells.
  • Rich in antioxidant vitamin E and fiber.
  • A good source of vitamin C, which boosts the immune system.
  • A useful source of folate for healthy blood.

Practical tips:
The freshest blackberries have a shiny, plump appearance. If they look dull they are likely to be past their best and the vitamin C content will be lower. The darker the blackberry, the more ellagic acid it is likely to contain. Cooking doesn’t destroy ellagic acid, so you can use blackberries to make jam or in pies and crumbles. However, for maximum vitamin C they are best eaten raw. Blackberries freeze well so pack them into lidded containers or open-freeze on a tray and then pack into plastic bags.
DID YOU KNOW?
Blackberries contain salicylate, which is related to the active ingredient in aspirin. For this reason, people who are allergic to aspirin may also have a reaction to blackberries.

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