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Loganberries, stewed without sugar

Loganberries are a berry fruit, described here stewed with water and without added sugar. They mainly provide water and carbohydrate, with vitamin C and potassium among their nutrients. Per 100g, the stewed fruit contains 2.9g of carbohydrate, all of which is sugar, 22mg of vitamin C and 220mg of potassium. Its energy content is 62 kJ.

Vitamin C supports normal collagen formation and helps the body absorb iron from plant foods. Potassium contributes to normal nerve and muscle function. Although no sugar is added during stewing, the fruit still contains naturally occurring sugars, which count towards total carbohydrate intake. Fat and saturated fat are present only in trace amounts. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

14 kcal

Energía

62 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

2.9g

of which sugars

2.9g

Proteína

0.9g

Sal

0.01g

Agua

87g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.41mg

Vitamina C

22mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.04mg

Vitamina B12

0µg

Ácido fólico

5µg

Calcio

29mg

Hierro

1.2mg

Magnesio

21mg

Phosphorus

20mg

Potasio

220mg

Sodio

2mg

Zinc

0.3mg

Cobre

0.12mg

Selenio

Trace

Other types of loganberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Loganberries, stewed with sugar

50 kcal

0.8g

Trace

–

Loganberries, raw

17 kcal

1.1g

Trace

–

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.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente