Pular para o conteúdo principal

Raspberries, stewed without sugar

Raspberries stewed without sugar are raspberries cooked with water and no added sugar. They provide carbohydrate and vitamin C, with small amounts of protein and fat. Per 100g, they contain 4.4g of carbohydrate, all of which is sugar, 23mg of vitamin C and 160mg of potassium. Their energy content is 105 kJ per 100g.

Vitamin C supports normal skin and connective tissue 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. This is relevant when monitoring carbohydrate or sugar intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

24 kcal

Energy

105 kJ

Gordura

0.3g

of which saturates

0.1g

Carbohydrate

4.4g

of which sugars

4.4g

Proteína

1.4g

Sal

0.01g

Água

87g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.46mg

Vitamina C

23mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.4mg

Vitamina B6

0.05mg

Vitamina B12

0µg

Ácido Fólico

6µg

Cálcio

24mg

Ferro

0.7mg

Magnésio

18mg

Phosphorus

29mg

Potássio

160mg

Sódio

2mg

Zinco

0.3mg

Copper

0.1mg

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, raw

25 kcal

0.8g

0.3g

3.7g

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 (Calculated from 700g fruit, 105g 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

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente