Introduction:
The raspberry has been known as a medicinal plant since ancient times. The natural sweetness of the raspberry is paired with a slight acidity. They taste best when still warm from the sun and freshly picked. Wild forest raspberries are even more aromatic.
Use/Preparation:
Raspberries taste great pure as a snack, in smoothies and muesli, as jam, jelly, compote, juice, cake topping, liqueur, schnapps, syrup, as vinegar or in salads as a fruity-sweet component.
Health:
The antioxidant vitamins E and C boost the immune system, counteract inflammation and reduce the risk of cancer. The minerals magnesium, calcium and iron are also found in raspberries. In addition, they have a deacidifying effect, are said to have a positive influence on the intestinal flora and are helpful in the prevention of cardiovascular diseases, type 2 diabetes and neurodegenerative diseases such as Alzheimer's, as they reduce oxidative stress. Raspberries themselves contain little histamine, but are considered histamine liberators.
Alternatives:
Strawberries, blueberries, blackberries, elderberries and currants are just as nutrient-rich as raspberries and are similar in texture and colour.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 52/220 |
| Fat | 0,7 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 11,9 g |
| Sugar | 4,4 g |
| Protein | 1,2 g |
| Salt | 0 g |
