BLACKBERRY

 Blackberry

Many species in the genus Rubus in the Rosaceae family, as well as hybrids within the

 subgenus Rubus and hybrids between the subgenera Rubus and Idaeobatus, produce an

 edible fruit known as the blackberry. Because of hybridization and apomixis, blackberry

 taxonomy has been muddled in the past, and species have frequently been grouped together

 and dubbed species aggregates.

Contents

1 Description
2 Botanical characteristics
3 History

3.1 Cultivar development

4 Ecology
5 Uses

5.1 Nutrients

5.1.1 Seed composition

5.2 Food

5.3 Phytochemical research

6 Cultivation

6.1 Hybrids
6.2 Trailing
6.3 Thornless
6.4 Erect
6.5 Primocane
6.6 Mexico and Chile
6.7 Diseases and pests

7 Genetics

8 Folklore

9 See also
10 References
11 Further reading

12 External l

Description

The torus (receptacle or stem) "picks with" (i.e., stays with) the fruit, which distinguishes the

 blackberry from its raspberry relatives. When harvesting blackberries, the torus remains

 attached to the fruit. When it comes to raspberries, the torus stays on the plant, leaving a

 hollow core in the fruit.

Close-up view of a blackberry
Nutritional value per 100 g (3.5 oz)
Energy	180 kJ (43 kcal)
Carbohydrates	9.61 g
Sugars	4.88 g
Dietary fiber	5.3 g
Fat	0.49 g
Protein	1.39 g
Vitamins	Quantity%DV†
Vitamin A	214 IU
Thiamine (B1)	2% 0.020 mg
Riboflavin (B2)	2% 0.026 mg
Niacin (B3)	4% 0.646 mg
Vitamin B6	2% 0.030 mg
Folate (B9)	6% 25 μg
Vitamin C	25% 21.0 mg
Vitamin E	8% 1.17 mg
Vitamin K	19% 19.8 μg
Minerals	Quantity%DV†
Calcium	3% 29 mg
Iron	5% 0.62 mg
Magnesium	6% 20 mg
Phosphorus	3% 22 mg
Potassium	3% 162 mg
Sodium	0% 1 mg
Zinc	6% 0.53 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central