Blackberry
The blackberry is a perennial shrub belonging to the genus Raspberries, the Rosaceae family. It is widespread in the northern and temperate latitudes of the Eurasian continent, in coniferous and mixed forests, in alluvial valleys /where the soils are fertile/ and in the forest-steppe zone.
There are almost no blackberry gardens, so people who love these fruits have to rely on the favor of nature and thus a better harvest of these wild fruits.
The blackberry bush begins to bloom in mid-June and continues throughout the summer. Flowers, unripe and ripe fruits occur simultaneously on the same plant. The Blackberry is more fertile than the wild raspberry.
In the very height of the summer season, the branches of the bush can break under the weight of the large ripe blackberry fruits. Experienced beekeepers know that the flowering blackberry bush is an excellent honey plant.
Blackberries are not as sweet, so they appeal to those who like more acidic foods.
Nutritional value of 100 grams of blackberries
• Proteins – 1.5 grams;
• Fats – 0.5 grams;
• Carbohydrates – 4.4 grams;
• Mineral salts – 0.7 grams;
• Water – 88 grams;
• Energy value – 31 kilocalories;
Blackberry is a dietary and low-calorie food, since in raw form, 100 grams of it contains a total of 31 kilocalories. Frozen blackberries are distinguished by an increased content of carbohydrates, and their caloric value is 64 kilocalories per 100 grams, and that of canned blackberries is 92 kilocalories.
Excessive consumption of blackberries in this form can cause obesity.
Beneficial properties
Blackberries contain a complete complex of nutritional and medicinal substances, including sucrose, glucose, fructose (up to 5%), citric, tartaric, malic, salicylic and other organic acids, vitamins from group B, ascorbic acid, tocopherol, provitamin A, mineral substances – salts of potassium, copper and manganese, tannins and aromatic compounds, pectin, ballast substances and other macro- and microelements.
Blackberry fruits also contain such minerals as sodium, potassium, calcium, magnesium, phosphorus, iron, nickel, mobildenum, chromium, barium, vanadium, cobalt, strontium and titanium.
The leaves of the blackberry bush are rich in tannins /up to 20%/, /mainly leukocyanidins and flavonols/, vitamin C /ascorbic acid/, amino acids and minerals.
Blackberry seeds contain 12% high fat oil.
In folk medicine, fresh blackberry fruits are used to strengthen the body and saturate it with vitamins. Eating blackberries in any form is useful for atherosclerosis, as their consumption improves the composition of the blood.
Blackberry leaves stimulate the digestive processes. The decoction of them treats eczema and inflammation of the skin, it is also used in pathological menopause, to relieve sore throats in angina, inflammation of the tonsils and stomatitis.
The decoction of blackberry branches is shown in neurosis of the heart. Blackberry fruits are useful in adhesion disease that occurs as a result of surgery.
The infusion of the leaves of the blackberry bush has wound-healing, anti-inflammatory, diaphoretic and diuretic properties. It is also used in disorders of the nervous system and cardiovascular diseases.
For inflammation of the upper respiratory tract and pulmonary hemorrhage, it is useful to drink a decoction of the roots and leaves of the blackberry bush. And with diabetes, unlimited amounts of blackberry fruits can be consumed.
Contraindications
Blackberry fruits are not recommended for diseases of the stomach and small intestine, it is better to drink juice. With increased stomach acidity, you should not drink more than 1 glass of blackberry juice.
