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Raspberries, raw

Raspberries are a fruit, and the figures here describe them raw. They provide carbohydrate, including naturally occurring sugars, alongside fibre, vitamin C and folate. Per 100g, raw raspberries contain 5.1g of carbohydrate, 3.7g of fibre, 19mg of vitamin C and 55µg of folate. They contain small amounts of fat and protein.

Fibre supports normal bowel function. Vitamin C is needed for the formation of collagen, which helps maintain skin and other connective tissues, and helps the body absorb iron from plant foods. Folate contributes to normal blood cell formation. The sugars in whole raspberries are naturally present rather than added. Salt is recorded as a trace amount. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

25 kcal

Energy

106 kJ

Gordura

0.3g

of which saturates

0.1g

Carbohydrate

5.1g

of which sugars

5.1g

Fibra

3.7g

Proteína

0.8g

Sal

Trace

Álcool

0g

Água

88g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.82mg

Vitamina C

19mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.5mg

Vitamina B6

0.11mg

Vitamina B12

0µg

Ácido Fólico

55µg

Cálcio

16mg

Ferro

0.41mg

Magnésio

16mg

Phosphorus

28mg

Potássio

164mg

Sódio

Trace

Zinco

0.2mg

Copper

0.04mg

Selenium

Trace

Iodo

4µg

Other types of raspberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Raspberries, stewed with sugar

63 kcal

1.2g

0.3g

–

Raspberries, stewed without sugar

24 kcal

1.4g

0.3g

–

Raspberries, canned in syrup, whole contents

88 kcal

0.6g

0.1g

–

Raspberries, frozen

26 kcal

1.2g

0.3g

–

About these figures

Values are per 100g of the food as described (11 samples, mixture of UK and imported). "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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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente