wild blackberry fruit

Blackberry is a fruit of one of several species in the genus Rubus of the family Rosaceae.
 

Blackberry fruit is soft, popular for use in desserts, jams, seedless jellies and sometimes used as "wine". Blackberry is also often mixed with apples for pie.
Because there is forensic evidence from the Iron Age Women Haraldskær consume blackberry 2500 years ago, then it is reasonable to conclude that blackberries have been eaten by humans for thousands of years.

Extracts of this plant are rich in anthrocyanin, flavonoids, and phenolic compounds. Blackberry also has the ability to absorb oxygen radical (ORAC) against perosokil radicals, superoxide, hydrogen peroxide, hydroxyl radicals, and singlet oxygen.

Blackberry is known for its high nutrient content of fiber, vitamin C, vitamin K, folic acid - vitamin B, and an essential mineral, manganese.

Nutrition Values ​​Nutrition in wild blackberries per 100 grams -% Daily Value

 
Energy 43 kcal
Fiber, total dietary 5.3 g - 21%
Sugar, 4.9 g total
Calcium, Ca 29 mg - 3%
Magnesium, Mg 20 mg - 5%
Manganese, Mn 0.6 mg - 32%
Copper, Cu 0.2 mg - 8%
Potassium, K 162 mg - 5%
Sodium, Na 1 mg - 0%
Vitamin C, ascorbic acid 21 mg total - 35%
Vitamin A, IU 214 IU - 4%
Vitamin K, mg 20 mg - 25%
Folic Acid, mg 36 mg - 9%
Carotene, beta 128 mg - ne
Lutein + zeaxanthin 118 mg - ne

source:

     Nutritiondata.com, nutrient data for this listing provided by USDA SR20
     http://en.wikipedia.org/wiki/Blackberry