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
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Nutrient Content of Marionberries, amout in 1 cup serving (141 g) of unsweetened, unthawed frozen berries |
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Calories
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90 kcal
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Protein
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2g
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Total fat
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lg
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Sodium
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2mg
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Carbohydrate
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22g
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Dietary Fiber
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7g
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Vitamin C
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4.8mg
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Vitamin A
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2001U
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For further information visit
www.oregon-berries.com
or phone 1-800-859-0355
