Loganberries

Nutrition per ~140 g · ¾ cup

10.8 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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.

What it feeds primary sources only

Systems

Pathways

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

Pairs 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

In the kitchen

• 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

When to eat it 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)

Breaks a fast

Best avoided

• 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