scored 95/100
Loganberries are a tart hybrid berry combining blackberry and raspberry genetics, rich in fiber, polyphenols, and vitamin C with exceptional antioxidant density.
10.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 95.
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.
Anthocyanins and ellagic acid neutralize free radicals and upregulate endogenous antioxidant enzymes, protecting cellular integrity and slowing age-related damage
Polyphenols enhance nitric oxide bioavailability, improving arterial flexibility and blood flow while reducing LDL oxidation and platelet aggregation
High 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
Anthocyanins cross the blood-brain barrier, reducing neuroinflammation and supporting synaptic plasticity while protecting against age-related cognitive decline
Manganese (1.247mg) serves as cofactor for collagen cross-linking and osteoblast function; vitamin K (7.8mcg) supports osteocalcin carboxylation for bone mineralization
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)
Breaks a fast
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
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.
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.
Loganberries scores 95/100 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.
Not particularly. A 140 g serving provides about 2.1 g of protein (~4% of the 50 g daily value).
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).
In a 140 g serving, loganberries is highest in Manganese (~76% DV), Vitamin C (~24% DV), Vitamin B6 (~20% DV), Copper (~18% DV).
Not really. A 140 g serving has about 10.8 g of net carbs (18.2 g total minus 7.4 g fiber).
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)
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.
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.
Encyclopedia entries that supply the same signature nutrients loganberries contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
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.