Raspberries

Nutrition per ~140 g · ¾ cup

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 97.

What it feeds primary sources only

Systems

Pathways

Overview

Raspberries (Rubus species) are native to Asia and Europe and have been cultivated for centuries. Per 100g, they provide 12.9g carbohydrates with minimal calories, making them an efficient nutrient delivery system. Their exceptional polyphenol content—particularly anthocyanins, ellagic acid, and quercetin—distinguishes them nutritionally. These compounds accumulate in the bright red pigment and exert powerful antioxidant and anti-inflammatory effects at the cellular level. Raspberries also deliver 23mg vitamin C per 100g (supporting immune function and collagen synthesis), meaningful potassium (156mg, important for cardiovascular health), and manganese (0.49mg, required for bone metabolism and antioxidant enzyme function). The high fiber density relative to caloric load makes raspberries particularly valuable for metabolic health, blood sugar regulation, and gut microbiome support. Research consistently links berry consumption to reduced inflammatory markers, improved endothelial function, and lower chronic disease risk—key mechanisms underlying healthy aging.

Health benefits 5

Pairs with

• Pair with Greek yogurt or kefir because the probiotics synergize with raspberry polyphenols to enhance gut barrier integrity and microbial diversity.
• Combine with almonds or walnuts because vitamin E in nuts enhances the bioavailability and antioxidant efficacy of raspberry anthocyanins.
• Mix with dark chocolate (85%+ cacao) because both are rich in polyphenols; together they create a synergistic reduction in oxidative stress and improve vascular function.
• Pair with green tea because catechins in tea enhance the absorption and bioactivity of raspberry flavonoids through complementary polyphenol interactions.

In the kitchen

• Purchase fresh raspberries during peak season (June-August in Northern Hemisphere) and freeze immediately on a flat tray, then transfer to airtight containers; frozen raspberries retain anthocyanin content for 6-12 months and are often more affordable.
• Consume raspberries with their seeds intact—the seed tannins contain additional ellagic acid and proanthocyanidins that enhance antioxidant power.
• Avoid washing raspberries until just before consumption, as their delicate structure and natural bloom (white surface coating) protect polyphenols from oxidation.
• Add raspberries to smoothie bowls or oatmeal rather than cooking, as heat degrades heat-sensitive anthocyanins; if cooking is desired, use low temperatures and minimal time.
• Aim for 100-150g daily (approximately 1 cup) to achieve meaningful polyphenol intake without excessive fructose; this amount delivers ~15-20g fiber and 50+ mg total polyphenols.

When to eat it anytime

Raspberries have low glycemic impact and no caffeine, making them suitable any time of day. Mid-morning or as a post-meal addition (within 30 minutes after eating carbohydrates) may be slightly advantageous for glycemic control. Evening consumption is safe and may support overnight antioxidant defense.

Fasting-compatible

Raspberries are gentle enough for fasting windows if whole fruit is used; the minimal caloric density and high polyphenol concentration may even enhance fasting-phase autophagy activation, though evidence is emerging.