Blackberry

Blackberry is a fruit which is composed by many smaller fruits called drupes. The fruit color is dark purple with fragile skin. In the middle of the cluster is a greenish-white core that extends to almost the bottom of the berry. Blackberries can be easily confused with raspberries, but raspberries have a hollow center.

Blackberry contains very little carbohydrate (6%), protein 0.9% and 1% fat with a higher percentage of dry matter (20%). Blackberry contains potassium, calcium, phosphorus, magnesium and iron. Among the most common are vitamins B1, B2, C and PP. It contains considerable amount of gallotannin (8%), inosite and organic acids. Blackberry leaves contains pectin, and while they are fresh, also a considerable amount of vitamin C.

In pharmacy, blackberry wine is classified as curative. There are data that Quercetin, ingredient of blackberry wine prevents cancer (magazine "Weine and Spiritus" No. 29 from 1995). It is recommended for anemia, poor nutritional status, to regulate digestion, to reduce blood pressure and improve blood circulation. Enhances appetite, contributing to a better secretion of bile and urine and has a positive effects on metabolism. Iron from blackberries is a part of organic compound , and therefore easy to use. It is especially beneficial for the prevention of anemia and in increased needs for iron (children, pregnant women and breast-feeding). Tea from the list of blackberries is used in anemia and for strengthening the immune system.