Fruits

Raspberries Nutrition Facts

Raspberries are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber, potassium, and vitamin C.

Calories57

Protein1 g

Carbs12.9 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories57 kcal

Protein1 g

Total Fat0.2 g

Carbohydrates12.9 g

Fiber6.5 g

Sodium0 mg

Total Sugars2.6759 g

Source: USDA FoodData Central, record 2346410

Nutrients

Full nutrient profile

Proximates

Water85.55 g

Nitrogen0.1613 g

Protein1.008125 g

Total lipid (fat)0.1875 g

Ash0.35 g

Carbohydrates

Carbohydrate, by difference12.904375 g

Sugars, Total2.6759 g

Sucrose0 g

Glucose0.9919 g

Fructose1.684 g

Lactose0 g

Maltose0 g

Galactose0 g

Sugars, Total4.42 g

Fiber, total dietary6.5 g

Starch0 g

Organic acids

Citric acid1740 mg

Malic acid54.08 mg

Oxalic acid0 mg

Pyruvic acid0 mg

Quinic acid0 mg

Minerals

Calcium, Ca16.41 mg

Iron, Fe0.4501 mg

Magnesium, Mg19.15 mg

Phosphorus, P27.47 mg

Potassium, K155.8 mg

Sodium, Na0 mg

Zinc, Zn0.2213 mg

Copper, Cu0.05289 mg

Manganese, Mn0.4935 mg

Selenium, Se0.2 ug

Vitamins and other components

Vitamin C, total ascorbic acid23.04 mg

Biotin3.433 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Folate, food21 ug

Choline, total12.3 mg

Folate, DFE21 ug

Betaine0.8 mg

Thiamin0.032 mg

Retinol0 ug

Vitamin B-120 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Vitamin E (alpha-tocopherol)0.87 mg

Lutein + zeaxanthin136 ug

Tocopherol, beta0.06 mg

Tocopherol, gamma1.42 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Niacin0.598 mg

Pantothenic acid0.329 mg

Vitamin B-60.055 mg

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)7.8 ug

Riboflavin0.038 mg

Folate, total21 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Tocopherol, delta1.04 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin A, RAE2 ug

Carotene, beta12 ug

Carotene, alpha16 ug

Vitamin A, IU33 iu

Lipids

Fatty acids, total saturated0.019 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.016 g

SFA 18:00.004 g

MUFA 18:10.059 g

PUFA 18:20.249 g

PUFA 18:30.126 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10.005 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.064 g

Fatty acids, total polyunsaturated0.375 g

Fatty acids, total trans0 g

Cholesterol0 mg

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Tannins by the Handful

Raw raspberries measure about 26.95 mg of proanthocyanidins per 100 g. These condensed tannins are part of what gives the berry its astringent edge and they appear on no nutrition label.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Raspberries

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1gC 13.8gF 0.6g

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