Loganberries
Loganberries are a tart hybrid berry combining blackberry and raspberry genetics, rich in fiber, polyphenols, and vitamin C with exceptional antioxidant density.
Nutrition · per ~140 g serving · ≈ ¾ cup
- Vitamin C21.4 mg24% DV
- Vitamin B60.34 mg20% DV
- Vitamin K10.9 mcg9% DV
- Folate36.4 mcg9% DV
- Vitamin E1.2 mg8% DV
- Niacin1.2 mg7% DV
- Thiamin0.07 mg6% DV
- Riboflavin0.05 mg4% DV
- Choline11.9 mg2% DV
- Vitamin A2.8 iu<1% DV
- Manganese1.7 mg76% DV
- Copper0.16 mg18% DV
- Magnesium29.4 mg7% DV
- Iron0.90 mg5% DV
- Zinc0.48 mg4% DV
- Potassium203.0 mg4% DV
- Phosphorus36.4 mg3% DV
- Calcium36.4 mg3% DV
- Selenium0.28 mcg<1% DV
- Sodium1.4 mg<1% DV
- Polyunsaturated Fat0.25 g
- Monounsaturated Fat0.04 g
- Saturated Fat0.02 g
- Anthocyanins~280 mg
- Ellagitannins~70 mg
- Polyphenols~210 mg
Score · 90/100
Vitamins & minerals packed in relative to calories — the single biggest driver of the score.
How much protein it delivers, by absolute grams and per calorie.
Dietary fiber for gut health, satiety and steadier blood sugar.
Fat quality — unsaturated vs saturated, and trans-fat free.
Polyphenols, flavonoids and other beneficial plant compounds for this food group.
Low sugar with a high fiber-to-carb ratio scores best — gentler on blood sugar.
- Manganese54% DV
- Vitamin C17% DV
- Vitamin B614% DV
- Copper13% DV
- Vitamin K7% DV
Overview
Loganberries are a cross between blackberries and raspberries, originating from California in the 1880s. These deep burgundy berries deliver remarkable nutritional density for their caloric content: 5.3g of fiber per 100g supports digestive health and metabolic stability, while their polyphenol profile—particularly anthocyanins and ellagic acid—provides potent antioxidant and anti-inflammatory effects. With 15.3mg of vitamin C per 100g, loganberries support immune function and collagen synthesis. The manganese content (1.247mg) exceeds many berries and plays critical roles in bone mineralization, metabolism, and antioxidant enzyme function. Loganberries' unique flavor profile and nutrient density make them valuable for longevity-focused diets, particularly for cardiovascular health, cognitive aging, and metabolic resilience. Their relatively low sugar-to-fiber ratio (2.5:1) minimizes blood glucose impact while maximizing satiety. Limited but emerging research suggests loganberry polyphenols may support vascular endothelial function and reduce oxidative stress markers in aging populations.
Health Benefits (5)
- Enhanced antioxidant defense and reduced oxidative stressmoderateAnthocyanins and ellagic acid neutralize free radicals and upregulate endogenous antioxidant enzymes, protecting cellular integrity and slowing age-related damage
- Improved cardiovascular health and endothelial functionmoderatePolyphenols enhance nitric oxide bioavailability, improving arterial flexibility and blood flow while reducing LDL oxidation and platelet aggregation
- Optimized digestive health and metabolic resiliencestrongHigh fiber content (5.3g/100g) feeds beneficial microbiota, producing short-chain fatty acids that stabilize blood glucose, support intestinal barrier integrity, and reduce systemic inflammation
- Neuroprotection and cognitive aging supportemergingAnthocyanins cross the blood-brain barrier, reducing neuroinflammation and supporting synaptic plasticity while protecting against age-related cognitive decline
- Bone health and mineral homeostasismoderateManganese (1.247mg) serves as cofactor for collagen cross-linking and osteoblast function; vitamin K (7.8mcg) supports osteocalcin carboxylation for bone mineralization
Food Pairings
- ·Pair with Greek yogurt (or kefir) because casein protein slows polyphenol transit and enhances GALT (gut-associated lymphoid tissue) priming, while probiotics synergize with berry fiber for microbiota composition shifts
- ·Combine with nuts (almonds, walnuts) because their magnesium and vitamin E synergize with loganberry polyphenols to amplify antioxidant signaling and support lipid peroxidation defense
- ·Mix with dark leafy greens (spinach, kale) because both are rich in polyphenols and their complementary phytochemical profiles create additive anti-inflammatory effects while improving iron bioavailability through synergistic absorption mechanisms
- ·Pair with green tea because catechins and anthocyanins work synergistically to enhance mitochondrial biogenesis and upregulate antioxidant gene expression more effectively than either compound alone
Practical Tips
- ·Select firm berries with deep burgundy color and no soft spots; avoid pre-packaged berries stored longer than 3-4 days, as polyphenol content degrades rapidly post-harvest
- ·Store fresh loganberries in shallow containers at 32-34°F (0-1°C) for up to 5 days; freeze on trays then transfer to vacuum-sealed bags to preserve anthocyanin content for up to 12 months
- ·Consume loganberries within 2 hours of removing from cold storage to maximize vitamin C retention and minimize oxidative degradation of heat-sensitive polyphenols
- ·Blend into smoothies with the seeds intact rather than juicing to preserve insoluble fiber and avoid rapid glucose spikes; whole-fruit consumption increases satiety and metabolic stability
- ·If fresh berries are unavailable, frozen varieties retain 90%+ of polyphenol content and offer year-round access; avoid processed jams due to high added sugars that negate fiber benefits
Optimal Timing
Midday consumption (post-lunch or mid-afternoon) leverages the blood glucose stabilization benefits of loganberry fiber to prevent post-prandial glucose spikes and maintain stable energy through late afternoon. The polyphenol content supports cognitive function without interfering with sleep through caffeine content (none present)
- · late evening in excess
While loganberries can be consumed during fasting windows due to negligible caloric content, their fiber and polyphenol load will initiate mild digestive processes; best reserved for eating windows to maximize satiety and nutrient absorption
Systems supported
body systems this food feedsPathways supported
biochemical reactions enabled by this foodCompared to other fruits
Per 100 g of the default form. Bars show how much higher or lower loganberries is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
What people ask about loganberries
What is loganberries?
Loganberries is classified as a fruit. Loganberries are a tart hybrid berry combining blackberry and raspberry genetics, rich in fiber, polyphenols, and vitamin C with exceptional antioxidant density.
Is loganberries healthy?
Loganberries scores 90/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Vitamin C, Vitamin B6. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Is loganberries high in protein?
Not particularly. A 140 g serving provides about 2.1 g of protein (~4% of the 50 g daily value).
Is loganberries high in fiber?
Yes — it's a high-fiber food. A 140 g serving provides about 7.4 g of fiber (~27% of the 28 g daily value).
What vitamins and minerals are in loganberries?
In a 140 g serving, loganberries is highest in Manganese (~76% DV), Vitamin C (~24% DV), Vitamin B6 (~20% DV), Copper (~18% DV).
Is loganberries keto-friendly?
Not really. A 140 g serving has about 10.8 g of net carbs (18.2 g total minus 7.4 g fiber).
When is the best time to eat loganberries?
Best in the midday. Midday consumption (post-lunch or mid-afternoon) leverages the blood glucose stabilization benefits of loganberry fiber to prevent post-prandial glucose spikes and maintain stable energy through late afternoon. The polyphenol content supports cognitive function without interfering with sleep through caffeine content (none present)
How much loganberries should I eat?
A typical serving is around 140 g (~77 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating loganberries alongside several other fruit sources.
What pairs well with loganberries?
Loganberries pairs nicely with: Pair with Greek yogurt (or kefir) because casein protein slows polyphenol transit and enhances GALT (gut-associated lymphoid tissue) priming, while probiotics synergize with berry fiber for microbiota composition shifts; Combine with nuts (almonds, walnuts) because their magnesium and vitamin E synergize with loganberry polyphenols to amplify antioxidant signaling and support lipid peroxidation defense; Mix with dark leafy greens (spinach, kale) because both are rich in polyphenols and their complementary phytochemical profiles create additive anti-inflammatory effects while improving iron bioavailability through synergistic absorption mechanisms; Pair with green tea because catechins and anthocyanins work synergistically to enhance mitochondrial biogenesis and upregulate antioxidant gene expression more effectively than either compound alone.
Supplements that mirror Loganberries's nutrient profile
Encyclopedia entries that supply the same signature nutrients loganberries contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
Signature nutrients in Loganberries
These are the nutrients loganberriescontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.