Blackberry Juice

Not only are they good for you, blackberries offer a low-calorie option for your daily recommended fruit intake.

With their deep dark color, blackberries offer up a rich source of anthocyanin, a flavonoid which works as an antioxidant in the body to help fight free radical damage.

Research suggests the anthocyanins found in berries possess anti-inflammatory and neuroprotective properties as well.

Note: Since blackberries contain a phenol called salicylic acid, which is known for its ability to ease aches and pains, and is a main constituent of aspirin, certain people may be sensitive to this fruit.

Blackberry Nutrition

  • High level of natural phenol antioxidants
  • High in vitamin C
  • High in fiber

The Oregon Raspberry & Blackberry Commission lists The [gs ORAC] value of  sampled blackberries in the range of 77 μmoles/TE/ per gram of fruit, which is three times higher than blueberries. Ellagic Acid content in the range of 3.4-6.0 mg per 100 g, and Anthocyanin content in the range of 100-600 mg per 100 g. Sources: 1,2

Blackberry Juice Combinations

Add blackberries to apple, orange, pineapple or pear juice for a delicious, beautifully colored drink. Of course, blackberries juice well with other berries like cranberry, blueberry and strawberry.

Blackberry Selection

According to, you should pick or select plump, firm, fully black berries. Unripe berries will not ripen once picked

Blackberry Storage

Blackberries will keep longer than other berries like strawberries and blueberries, but, even if picked fresh and stored under ideal conditions, don’t expect blackberries to last for more than one week. According to, you should plan on refrigerating blackberries as soon as you can at temperatures between 34 and 38 Fahrenheit, and use them as soon as you can for the best flavor. They can be washed and frozen for extended storage. As with most produce, to keep blackberries from spoiling prematurely, wash only when ready to consume or freeze.

More Great News about Berries

About Chris Bede

I have always been interested in nutrition and health topics and the scientific aspects of nutrition on health, well-being and longevity.