Marionberries

Marrionberries

Description

  • Fresh season typically July 2nd through July 24th
  • Medium-sized (5.0g) dark red to black berry with a medium seed and cen tral receptacle.
  • Known as the “Cabernet of Blackberries” for its complex, rich earthy flavor.
  • Developed by USDA-ARS in cooperation with Oregon State University and raised primarily in Oregon.
  • Named after Marion County, Oregon
  • Oregon produces 28-32million pounds annually.

Health Benefits

  • High in ellagic acid (5.83 mg/g) – a known chemopreventative..
  • Contains high levels of anthocyanins (109-155 mg per 100g), polyphe nolic compounds that may protect against cancer, heart and circulatory diseases and age related mental decline
  • High in antioxidants (28 idmole TE/g per 100g.) measured as ORAC (Oxy gen Radical Absorption Capacity) – one measure of the antioxidant levels of substances.
  • Contain high levels of strong antioxidants such as Vitamin C, gallic acid and rutin that help promote circulatory health, and fight against cancer.
  • Eating whole berries has been shown in scientific studies to be more ben eficial that taking the individual phytochemicals in the form of dietary supplements.

Nutrition Information

Nutrient Content of Marionberries, amout in 1 cup serving (141 g) of unsweetened, unthawed frozen berries

Calories
90 kcal
Protein
2g
Total fat
lg
Sodium
2mg
Carbohydrate
22g
Dietary Fiber
7g
Vitamin C
4.8mg
Vitamin A
2001U

Source: USDA Nutrient Database for Standard Reference, Release 19, 2006

For further information visit
www.oregon-berries.com
or phone 1-800-859-0355

Eat Your Oregon Berries ORBC