Generality
European raspberries (in English raspberries) belong to the group of "berries" and originate from the flowering of a shrub plant belonging to the family of Rosaceae, Type Rubus, Species idaeus; the binomial nomenclature of the European raspberry plant is therefore Rubus idaeus L.
NB. Both raspberry varieties characterized by productivity are distinguished unifera (once a year, in late summer - early autumn), both varieties with productivity biifera (in spring and autumn).
Like blackberries, raspberries are polydrupe fruits formed by the aggregation of several drupes on the same (convex) receptacle and belong to the category of aggregate or compound fruits; however, contrary to blackberries which, when fully ripe, take on a glossy black color, raspberries they maintain a red-opaque pigmentation (nuance induced by the presence of bloom, a protective vegetable wax).
Nutritional values (per 100 g of edible portion)
CULTIVATED raspberries are generally forced to uniform production (to increase their quality) in late summer and autumn, even if the relative ripening depends a lot on the climate and the sun exposure of the plant; both with uniform and biiferous productivity, raspberries always require large cultural extensions as they are characterized by modest productivity.
Raspberries are sour and sweetish fruits much appreciated by consumers of berries and widely sought after by lovers of phytotherapy. In this regard, we remind you that raspberries boast diuretic properties and contain excellent quantities of vitamins (especially ascorbic acid), as well as phenolic substances (tannins and anthocyanins), all highly antioxidant and therefore anticancer molecules. NB. In herbal medicine, raspberries are also used the shoots, leaves and roots to formulate infusions, decoctions and extracts with different functions on the organism.
Raspberries are mainly consumed fresh or frozen, but excellent jams and syrups are made from them. Extremely difficult to find but still present, the alcoholic drink based on raspberries; it contains a rather modest alcoholic fraction (2-5%) and often (to increase fermentation) the must is enhanced with additional sugars.
Nutritional characteristics
Raspberries have an energy contribution that can be classified among that typical of the less caloric fruits; they are mostly composed of water, which is around 85% of the total mass. Among the energetic macronutrients, simple carbohydrates stand out (fructose - 5-7%), which mainly determine the energy intake. The free acids, responsible for the typical sour taste, taste and aroma characteristic of raspberries, occupy 1.5% while the protein substances reach 2%. Cellulose fiber and seeds represent 6% while mineral substances represent 0.5% of the total weight of the raspberry.
Raspberry Sauce to Accompany Meat and Fish
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