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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

Energía

25 kcal

Energía

106 kJ

Grasa

0.3g

of which saturates

0.1g

Carbohydrate

5.1g

of which sugars

5.1g

Fibra

3.7g

Proteína

0.8g

Sal

Trace

Alcohol

0g

Agua

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

Vitamin B6

0.11mg

Vitamina B12

0µg

Ácido fólico

55µg

Calcio

16mg

Hierro

0.41mg

Magnesio

16mg

Phosphorus

28mg

Potasio

164mg

Sodio

Trace

Zinc

0.2mg

Cobre

0.04mg

Selenio

Trace

Iodine

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.

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