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Blackberries, stewed with sugar

Blackberries stewed with sugar are blackberries cooked with water and added sugar. In this form, they mainly provide carbohydrate, including sugars, along with fibre and some vitamin C. Per 100g, they contain 14g of carbohydrate, all recorded as sugars, 2.4g of fibre and 9mg of vitamin C. The energy content is 239 kJ per 100g.

Fibre helps support normal bowel function, while vitamin C is needed for normal collagen formation in tissues such as skin and cartilage. The total sugar content includes both naturally occurring sugars from the fruit and added sugar, which is worth noting for people monitoring their sugar intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

56 kcal

Energía

239 kJ

Grasa

0.2g

of which saturates

Trace

Carbohydrate

14g

of which sugars

14g

Fibra

2.4g

Proteína

0.7g

Sal

0g

Alcohol

0g

Agua

79g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

10µg

Vitamina D

0µg

Vitamina E

1.9mg

Vitamina C

9mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.03mg

Vitamina B12

0µg

Ácido fólico

5µg

Calcio

32mg

Hierro

0.5mg

Magnesio

17mg

Phosphorus

24mg

Potasio

130mg

Sodio

1mg

Zinc

0.2mg

Cobre

0.09mg

Selenio

Trace

Other types of blackberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Blackberries, stewed without sugar

21 kcal

0.8g

0.2g

–

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, 84g sugar). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente