Black Raspberries

Black Raspberries

  • Fresh season typically July 1st through July 21st
  • A small (2.0g) blue-black berry with a small seed
  • Also known as “Blackcaps”
  • Native to North America
  • Extremely dark pigment allows black raspberries to be used as a coloring agent. The USDA stamp on meat was made with black raspberry dye for many years.

Source: Oregon Raspberry & Blackberry Commission


Oxygen Radical Absorbance Capacity (ORAC), Anthocyanin, and Ellagic Acid Values

Recent testing has confirmed that Oregon black raspberries have astonishingly high antioxidant levels. Antioxidant levels, shown in terms of their oxygen radical absorption capacity (ORAC), are a measure of a substance's ability to absorb oxygen free radicals. Oxygen free radicals can damage DNA, cause cellular change, oxidize LDL cholesterol, and cause premature mental aging. Consuming foods high in antioxidants helps prevent cancer, heart disease, stroke, and possibly Alzheimer's Disease. When compared to other foods, black raspberries have extremely high ORAC values. They are also among the highest foods in anthocyanins. Anthocyanins give foods like black raspberries their deep, dark color and have been shown to have anti-inflammatory and vasoprotective properties. Research has linked anthocyanins with improved vision, cardiovascular health, memory retention in old age and reduced risk of hypertension.

Source: Oregon Raspberry & Blackberry Commission

  1. The ORACfl (umoleTE/g) analysis, which utilizes Fluorescein as the fluorescent probe, provides a measure of the scavenging capacity of antioxidants against the peroxyl radical, which is one of the most common reactive oxygen species (ROS) found in the body.
  2. Trolox, a water-soluable Vitamin E analog, is used as the calibration standard and the ORAC result is expressed as micromole Trolox equivalent (TE) per gram.

Other Nutraceutical Values of Black Raspberries

    Black Raspberry
  Anthocyanins   214-589 mg/100 g
  Ellagic Acid   5.37 mg/g dry wt
  ORAC   77 umole TE/g

Source: Oregon Raspberry & Blackberry Commission


Health Benefits

Black Raspberries contain an extremely dark pigment which allows them to be used as a colorant and gives black raspberries one of the highest antioxidant ratings in common fruits and berries. Rich in ellagic acid, anthocyanins and antioxidants, black raspberries have been called the “king of berries” for their superior health benefits.

Studies at Ohio State University have found significant decreases in colon tumors in rats and esophageal tumors in mice fed a diet with black raspberries. In vitro studies have shown that extracts of raspberries and blackberries may slow the growth of breast cervical, colon and esophageal cancers. Human clinical trials are underway to assess the effects of black raspberries on colon and esophageal cancers in humans.

  • The king of berries in terms of health benefits.Has an extremely high overall level of phenolic compounds compared to other berries.
  • Phenolic compounds such as ellagic acid, gallic acid and rutin contribute to the health benefits of black raspberries.
  • Contains high levels of anthocyanins, which give them their rich, dark color. Anthocyanins work as antioxidants that help fight free radical damage in the body. The anthocyanin level of black raspberries is 214-589 mg/100g.
  • Antioxidant levels of food is sometimes measured as ORAC (Oxygen Radical Absorption Capacity). The ORAC level of black raspberries is 77 µmoles /TE/g, about three times higher than blueberries, a very powerful antioxidant.
  • Black raspberries are rich in ellagic acid. Ellagic acid is a phenolic compound known to be a potent anticarcinogen, anti-viral and anti-bacterial. The ellagic acid level of black raspberries is 5.37 mg/g of dry weight.
  • University studies are underway to determine black raspberries' ability to slow the growth of certain cancers. In vitro studies show that extracts of raspberries and blackberries may slow or reverse the growth of breast, cervical, colon, oral and esophageal cancers.
  • Studies at Ohio State University showed a 60–80 % reduction in colon tumors in rats fed a diet with black raspberries added.
  • Studies at Ohio State University showed an 80% reduction in esophageal cancers in mice fed a 5-10% diet of black raspberries.
  • Scientists from Ohio State University are now conducting human clinical trials into the effects of black raspberries on colon and esophageal cancer in humans.
  • Black raspberries continue to generate a high level of interest from research scientists due to their potent antioxidant and anti-cancer properties.
  • Source: Oregon Raspberry & Blackberry Commission


Typical Composition and Nutrition Values of Black Raspberries

(based on major types of packs)

  Amount in 100g
  Brix ( Brix)
  Calories (Kcal)
  Calories from fat (Kcal)
  Lipids (g)
  Total Carbohydrates (g)
     Dietary Fiber (g)
     Sugar (g)
  Protein (g)
  Vitamin A (IU)
  Vitamin C (mg)
  Calcium (mg)
  Iron (mg)
  Sodium (mg)

 Source: Oregon Raspberry & Blackberry Commission


Nutritional Profile of Black Raspberries (Rubus spp.)

(Source: USDA National Nutrient Database for Standard Reference)

Nutrients 1 cup fresh 1 cup canned, heavy syrup packed 1 cup unthawed, sweetened frozen
Weight 123 grams 256 grams 250 grams
Calories 64 233 258
Protein 1.48 grams 2.12 grams 1.75 grams
Lipid (fat) .80 grams 0.31 grams 0.40 grams
Carbohydrate, by difference 14.69 grams 59.80 grams 65.40 grams
Fiber, total dietary 8.0 grams 8.4 grams 11.0 grams
Sugars, total 5.44 grams 51.35 grams 54.40 grams
Sucrose .25 grams    
Glucose (dextrose) 2.29 grams    
Fructose 2.89 grams    
Calcium 31 mg 28 mg 38 mg
Iron 0.85 mg 1.08 mg 1.62 mg
Magnesium 27 mg 31 mg 32 mg
Phosphorus 36 mg 23 mg 42 mg
Potassium 186 mg 241 mg 285 mg
Sodium 1 mg 8 mg 2 mg
Zinc 0.52 mg 0.41 mg 0.46 mg
Copper 0.111 mg 0.146 mg 0.263 mg
Manganese 0.824 mg 0.596 mg 1.625 mg
Selenium 0.2 mcg 0.3 mcg 0.8 mcg
Vitamin C, total ascorbic acid 32.2 mg 22.3 mg 41.2 mg
Thiamin 0.039 mg 0.051 mg 0.048 mg
Riboflavin 0.047 mg 0.079 mg 0.113 mg
Niacin 0.736 mg 1.134 mg 0.575 mg
Pantothenic acid 0.405 mg 0.627 mg 0.375 mg
Vitamin B-6 0.068 mg 0.108 mg 0.085 mg
Folate, total 26 mcg 28 mcg 65 mcg
Folate, food 26 mcg 28 mcg 65 mcg
Folate, DFE 26 mcg_DFE 28 mcg_DFE 65 mcg_DFE
Vitamin A, IU 41 IU 84 IU 150 IU
Vitamin A, RAE 2 mcg_RAE 6 mcg_RAE 8 mcg_RAE
Vitamin E (alpha-tocopherol) 1.07 mg 1.51 mg 1.80 mg
Tocopherol, beta 0.07 mg    
Tocopherol, gamma 1.75 mg    
Tocopherol, delta 1.28 mg    
Vitamin K (phylloquinone) 9.6 mcg 13.3 mcg 16. 3 mcg