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Blackberries, stewed without sugar

Blackberries stewed without sugar are blackberries cooked with water and no added sugar. They provide carbohydrate, mainly as naturally occurring sugars, along with vitamins and minerals. Per 100g, they contain 4.4g of carbohydrate, 4.4g of sugars, 10mg of vitamin C and 140mg of potassium. These values describe the stewed fruit and water mixture, rather than raw blackberries.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Potassium contributes to normal muscle and nerve function. Although no sugar is added during preparation, the fruit still contains naturally occurring sugars, which contribute to its carbohydrate content. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

21 kcal

Energy

88 kJ

Gordura

0.2g

of which saturates

Trace

Carbohydrate

4.4g

of which sugars

4.4g

Proteína

0.8g

Sal

0g

Álcool

0g

Água

87g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

11µg

Vitamina D

0µg

Vitamina E

2mg

Vitamina C

10mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Ácido Fólico

5µg

Cálcio

35mg

Ferro

0.6mg

Magnésio

19mg

Phosphorus

26mg

Potássio

140mg

Sódio

1mg

Zinco

0.2mg

Copper

0.09mg

Selenium

Trace

Other types of blackberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Blackberries, stewed with sugar

56 kcal

0.7g

0.2g

2.4g

Blackberries, raw

27 kcal

1.1g

0.2g

3.4g

About these figures

Values are per 100g of the food as described (Calculated from 700g fruit, 210g water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente