Calories in Yunnan Blackberry: Nutritional facts for Yunnan Blackberry Types

One hundred grams (3.5oz) of raw Yunnan blackberry contains 43 calories, while one hundred grams of raw Yunnan blackberry juice contains 43 calories.

One kilogram (1000g) of raw Yunnan blackberry contains 430 calories, while one kilogram of raw Yunnan blackberry juice contains 430 calories.

A single raw Yunnan blackberry weighing 5g (0.18oz) contains 2 calories. Calorie counts for branded products vary, as a 1 cup (144g) serving of Driscoll's Blackberries contains 62 calories, and a 1 cup (144g) serving of Giant Eagle Blackberries contains 60 calories.

Consuming Yunnan blackberry provides distinct health advantages related to a high concentration of vitamins, fiber, and antioxidants. Scientific evidence supports the following benefits.

• Supports Cognitive Function: The fruit pulp contains high levels of anthocyanins that protect against age-related cognitive decline. Miller, M. G., & Shukitt-Hale, B. (2012). "Berry fruit enhances beneficial signaling in the brain." Evidence from this research shows that berry consumption improves neural communication and brain function.
• Enhances Oral Health: Extracts from the fruit exhibit antibacterial properties that inhibit the growth of oral pathogens. Philip, N., et al. (2019). Inhibitory effects of fruit berry extracts on Streptococcus mutans biofilms." Findings from the study establish that blackberry compounds reduce the risk of dental cavities.
• Promotes Digestive Wellness: A substantial amount of dietary fiber adds bulk to stool and facilitates smooth digestion. Anderson, J. W., et al. (2009). "Health benefits of dietary fiber." This review details how fiber consumption is linked to a lower risk of digestive disorders and improved gut health.
• Improves Heart Health: Anthocyanins reduce oxidative stress and lower blood pressure markers. Cassidy, A., et al. (2011). "Habitual intake of flavonoid subclasses and incident hypertension in adults." Data from the study demonstrate that high anthocyanin intake decreases the risk of developing hypertension.
• Regulates Blood Glucose: Polyphenols in the fruit slow down carbohydrate digestion and improve insulin sensitivity. Törrönen, R., et al. (2013). "Berries reduce postprandial insulin responses to wheat and rye breads in healthy women." Research findings indicate that berry consumption helps maintain stable blood sugar levels after meals.

Ingesting Yunnan blackberry carries certain risks related to high fiber content and the presence of salicylates. Nutrition experts recommend a daily limit of one to two cups (144g-288g). Raspberries serve as a suitable alternative for individuals with salicylate sensitivity. The table below shows these concerns.

• May Cause Digestive Discomfort: The high fiber content can lead to bloating, gas, or stomach cramps when consumed in large quantities. Slavin, J. L. (2013). "Fiber and prebiotics: mechanisms and health benefits." Analysis within the research explains that a sudden increase in fiber intake can overwhelm the digestive system.
• Contains Salicylates: Blackberries are a natural source of salicylates, which can trigger adverse reactions in sensitive individuals. Malakar, S. (2017). " Naturally occurring dietary salicylates." Evidence from the study confirms that people with salicylate intolerance may experience symptoms like hives, asthma, or stomach pain.
• Increases Kidney Stone Risk: The fruit contains moderate levels of oxalates that can crystallize in the urinary tract. Mitchell, T., et al. (2018). "Dietary oxalate and kidney stone formation." Data from the study suggests that individuals prone to calcium oxalate stones should monitor dietary oxalate intake to prevent recurrence.
• Carries Pesticide Residue: Conventionally grown berries retain chemical sprays on the delicate skin. MacIntosh, D. L., et al. (2001). " Longitudinal investigation of dietary exposure to selected pesticides." Analysis confirms that washing does not entirely remove these chemicals, making organic options a safer choice.

Yes, Yunnan blackberries are good for health when consumed as part of a balanced diet. Heart health benefits from the high fiber content, which helps manage cholesterol levels. The meta-analysis by Threapleton, D. E., et al. (2013), "Dietary fibre intake and risk of cardiovascular disease: systematic review and meta-analysis," confirms the relationship between fiber consumption and reduced cardiovascular risk. Digestive health improves through a rich supply of dietary fiber, which promotes regular bowel movements and supports a healthy gut microbiome. Research by Anderson, J. W., et al. (2009), "Health benefits of dietary fiber," details how fiber intake prevents gastrointestinal disorders. Brain health receives support from powerful antioxidants like anthocyanins that protect neurons from oxidative stress. The study by Miller, M. G., & Shukitt-Hale, B. (2012), "Berry fruit enhances beneficial signaling in the brain," shows that compounds in berries improve cognitive performance.

Energy content remains consistent across different Yunnan blackberry varieties. Caloric values for the standard Yunnan Blackberry, Thornless Evergreen, and Himalayan Blackberry stay identical at 43 calories per 100g (3.5oz). The fundamental structure of the fruit pulp consists of carbohydrates, fiber, and water, which do not vary enough to change the energy density. Ripeness levels might cause minor fluctuations in sugar concentration but the overall caloric impact remains stable. The highest calorie type and the lowest calorie type are the same. Total energy intake depends on the amount consumed rather than the specific cultivar.

The origin of Yunnan blackberry traces back to the mountainous regions of Southwest China. Local populations gathered these wild berries for centuries to use in traditional medicine and simple rural cooking. Explorers documented the botanical characteristics of the plant during the nineteenth century, leading to wider recognition in global markets. Culinary applications expanded as chefs discovered the unique balance of tartness and sweetness provided by the fruit. Modern gastronomy now incorporates the pulp into complex sauces and desserts. Savory practices adopted the fruit to add depth to meat dishes, while pastry chefs utilize the intense color for visual appeal in high-end plating.