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The frozen blackberry

The frozen blackberry

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Ukraine, Kiev
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Our nursery is engaged in cultivation of fresh berry of raspberry and blackberry - as the directions of our activity - drying and shock freezing of blackberry. Blackberry is packed into plastic bags on 10 kg and gofroyashchik, documents on environmental friendliness of products and full package of documents are provided for crossing of border of Ukraine. We work at contract basis. Excesses are on sale in off-season. Specify the price and quantity on bodies to the order on the website.

About the frozen blackberry:


The level of development of modern science allows to speak already not without adducing any proof about advantage of this or that product, laboratory data on its chemical composition give the objective characteristic of all "contents". Here to lower nothing and not to add.

How fairly national opinion on beneficial influence of blackberry on human body, it is possible to find out easily, having only looked at its structure. And conclusions arise.

From "file" of USDA National Nutrient Database, "got" on blackberry, it is possible to learn what in 100 g of berry contains:


  • vitamin A (beta carotene) – 16 mkg,
  • B1 vitamin (thiamin) – 0,03 mg,
  • B2 vitamin (Riboflavinum) – 0,04 mg,
  • niatsin (B3 or PP vitamin, differently nicotinic acid) – 0,4 mg,
  • B5 vitamin (pantothenic acid) – 0,24 mg,
  • B6 vitamin (pyridoxine) – 0,058 mg,
  • B9 vitamin (folic acid) – 4 mkg,
  • vitamin C (ascorbic acid) – 21 mg,
  • vitamin E (tocopherol) – 0,71 mg;


  • manganese – 1,291 mg,
  • iron – 0,57 mg,
  • zinc – 0,27 mg,
  • copper – 0,14 mg,
  • selenium – 0,6 mkg;


  • potassium – 196 mg,
  • calcium – 39 mg,
  • sodium – 21 mg,
  • phosphorus – 21 mg,
  • magnesium – 20 mg.

Each element brings the contribution in normal work of organism, presence of any is important for good health of the person. The vitamin-mineral structure of blackberry is successfully supplemented by organic acids, such as isocitric (2/3 all acids), apple, wine, salicylic (blackberry is obliged to it by febrifugal properties). Their share in the general structure makes 0,8-1,0%.

0,3-0,4%, and in their leaves are the share of tannins much more (to 20%). The chief representatives of these natural phenolic connections – leykoantotsianida and flavonoids.

There are in blackberry pectinaceous substances – 0,9%, cellulose, and seeds contain greasy oil (more than 12%).

Blackberry caloric content

As for nutrition value of blackberry, in the digital relation the picture looks as follows:

  • carbohydrates – 7,46 g,
  • proteins – 0,72 g,
  • fats – 0,39 g,
  • food fibers – 5,3 g,
  • ashes – 0,48 g,
  • water – 85,64 g.

At carbohydrate structure there are glucose, sucrose, fructose (5-7%).

Caloric content of fresh berry makes 34-35 kcal. If to measure the use of blackberry by glasses, then energy value of glass of 200 ml (in it 160 g of berries are located) will make 54,4 kcal, and glass of 250 ml (190 g) – 64,6 kcal.

Modern refrigerators allow to freeze berries for all winter season, and it is better not to sweeten berry. The frozen blackberry contains more calories, than collected from bush. 100 g of the eaten "winter" blackberry dessert will add to us already 64 kcal, from them on proteins 6 kcal, are the share of fats – 5 kcal, of carbohydrates – 53 kcal.

Useful properties

Blackberry is unique the fact that not only berries, but also leaves, branches, roots possess the richest set of the natural chemical elements and connections playing large role in questions of prevention and treatment of many diseases. Thus, in the medical purposes it is possible to use all blackberry.

Berries are useful in any kind: fresh, tinned, frozen. The main salutary action them is put in immunity strengthening, recovery of the correct metabolism, into normalization of functions of organism.

The polyphenolic connections in blackberry asset which are powerful prophylactic against oncological diseases implement the action and as the antioxidants rendering protection to organism from free radicals and preventing presenilation.

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