Raspberries contain significant amounts of polyphenolantioxidants such as anthocyanin pigments linked to potential health protection against several human diseases.
The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber,
placing it among plant foods with the highest fiber contents known, up to 20% fiber per total weight.
Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), (about 60% daily value) and dietary fiber (30% daily value).
Contents of B vitamins 1-3, folic acid magnesium copper and iron are considerable in raspberries.
Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins),
quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid.
Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.
Due to their rich contents of antioxidant vitamin C and the polyphenols mentioned above, raspberries have an ORAC value (oxygen radical absorbance capacity) of about 4900 per 100 grams, including them among the top-ranked ORAC fruits.
Cranberries and wild blueberries have around 9000 ORAC units and apples average 2800.
The following anti-disease properties have been isolated in experimental models. Although there are no clinical studies to date proving these effects in humans, preliminary medical research shows likely benefit of regularly consuming raspberries against: