Red raspberries

Raspberries can be found in four different colors: red, black, purple, and gold. The major species that produce edible fruit are the European red raspberry and the American red raspberry. Most commercial red raspberries are cultivars or hybrids of Rubus idaeus and R. strigosus.

Red raspberries are the most common, while black raspberries are a unique type that only grows in certain locations. The Eastern North American black raspberry and the South American tetraploid black raspberry are grown in a limited scale.

There are also limited acreages of yellow raspberries growing, which are mutations of red raspberries and purple ones, which are hybrids of red and black raspberry genotypes.

Red raspberries are indigenous to Asia, and North America denotes Mount Ida, in the Caucasus Mountain of Eastern Europe. While black raspberries are indigenous to only North America, where they are most abundant in the East, exclusive of the Gulf states, but also found in the West.

Red and black raspberries are small, have a hollow center, and are covered with small white hairs. Both types have a similar flavor, although some people find black raspberries sweeter. Red raspberry flavors range from tart to mild to sweet.

Red raspberries possess several essential micronutrients, dietary fibers, and polyphenolic components, especially ellagitannins and anthocyanins, the latter of which give them their distinctive red coloring.

Raspberries are an excellent source of fiber, with a 1-cup (123-gram) serving providing 29% of the RDI. Dietary fiber supports your digestive system, promotes heart health, and may aid in weight loss. The omega-3 fatty acids in raspberries can help prevent stroke and heart disease. They also contain a mineral called manganese, which is necessary for healthy bones and skin and helps regulate blood sugar.
Red raspberries