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Blackberry and apple, stewed with sugar

Blackberry and apple stewed with sugar is a cooked fruit mixture made with blackberries, apples, water and added sugar. It mainly provides carbohydrate, with small amounts of fat and protein. Per 100g, it contains 268 kJ of energy, 16g of carbohydrate, all of which is sugars, and 9mg of vitamin C.

The sugar content includes both sugars naturally present in the fruit and sugar added during preparation. This is worth noting when considering total sugar and energy intake. Vitamin C supports normal collagen formation, which is needed for tissues such as skin, and helps the body absorb iron from plant foods. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

63 kcal

Energy

268 kJ

Graisse

0.2g

of which saturates

0.03g

Carbohydrate

16g

of which sugars

16g

Protéines

0.4g

Sel

0.01g

Alcool

0g

Eau

80g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamine D

0µg

Vitamine E

0.84mg

Vitamine C

9mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamine B6

0.04mg

Vitamine B12

0µg

Folate

3µg

Calcium

16mg

Fer

0.3mg

Magnésium

9mg

Phosphorus

14mg

Potassium

94mg

Sodium

2mg

Zinc

0.1mg

Copper

0.06mg

Sélénium

Trace

Other types of blackberry and apple

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Blackberry and apple, stewed without sugar

28 kcal

0.5g

0.2g

–

About these figures

Values are per 100g of the food as described (Calculated from 400g blackberries, 550g apples, 175g water, 115g sugar). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine