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Raspberries, stewed with sugar

Raspberries stewed with sugar are raspberries cooked with water and added sugar. They mainly provide carbohydrate, with smaller amounts of protein and fat, and also contain vitamin C. Per 100g, this preparation provides 271 kJ of energy, 15g of carbohydrate, 15g of sugars and 21mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The sugar content includes both sugars naturally present in the fruit and sugar added during preparation; the figures do not show these separately. This is worth noting when considering total sugar and energy intake. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

63 kcal

Energía

271 kJ

Grasa

0.3g

of which saturates

0.1g

Carbohydrate

15g

of which sugars

15g

Proteína

1.2g

Sal

0.01g

Agua

78g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.42mg

Vitamina C

21mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.04mg

Vitamina B12

0µg

Ácido fólico

5µg

Calcio

22mg

Hierro

0.6mg

Magnesio

16mg

Phosphorus

27mg

Potasio

150mg

Sodio

2mg

Zinc

0.3mg

Cobre

0.09mg

Other types of raspberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Raspberries, stewed without sugar

24 kcal

1.4g

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