Raspberries are grown for the fresh fruit market, purée, juice, or as dried fruit used in a variety of grocery products such as raspberry pie.
An individual raspberry weighs 3–5 g (0.11–0.18 oz), and is made up of around 100 drupelets, each of which consists of a juicy pulp and a single central seed. A raspberry bush can yield several hundred berries a year. Unlike blackberries and dewberries, a raspberry has a hollow core once it is removed from the receptacle.
Raw raspberries are 86% water, 12% carbohydrates, and have about 1% each of protein and fat (table). In a 100 gram amount, raspberries supply 53 calories and 6.5 grams of dietary fiber.
The aggregate fruit structure contributes to raspberry’s nutritional value, as it increases the proportion of dietary fiber, which is among the highest known in whole foods, up to 6% fiber per total weight. Raspberries are a rich source (20% or more of the Daily Value, DV) of vitamin C (32% DV), manganese (32% DV) and dietary fiber (26% DV) (table). Raspberries are a low-glycemic index food, with total sugar content of only 4% and no starch.
Raspberries contain phytochemicals, such as anthocyanin pigments, ellagic acid, ellagitannins, quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanin content. Both yellow and red raspberries contain carotenoids, mostly lutein esters, but these are masked by anthocyanins in red raspberries.