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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

Energía

21 kcal

Energía

88 kJ

Grasa

0.2g

of which saturates

Trace

Carbohydrate

4.4g

of which sugars

4.4g

Proteína

0.8g

Sal

0g

Alcohol

0g

Agua

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

Vitamin B6

0.03mg

Vitamina B12

0µg

Ácido fólico

5µg

Calcio

35mg

Hierro

0.6mg

Magnesio

19mg

Phosphorus

26mg

Potasio

140mg

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 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.

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