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Raspberry

In season Summer

Food Description:

The first mention of the raspberry was in 45AD when it was described as "Ida", after the mountain they were found growing on.

Raspberries can be red, yellow or black - the most common is red. The berry is made up of tiny, delicate droplets attached to each other with fine hairs to form the one fruit.

Raspberries should be selected very carefully - check the plastic punnet to ensure there are no mouldy berries in the box - it will spoil all the others. The fruit should be bright red and dry. Moist, oozing fruit indicate they are over-ripe and close to fermenting. Green berries must also be avoided as they will not ripen off the bush.

Raspberries should be laid on a plate lined with absorbent paper and stored in the fridge for up to 2 days. Cover them with plastic wrap.

They freeze very well too, if you're lucky enough to have too many of them!

General Information:

Category: Fruit
To Buy: Raspberries should be selected very carefully - check the plastic punnet to ensure there are no mouldy berries in the box - it will spoil all the others. The fruit should be bright red and dry. Moist, oozing fruit indicate they are over-ripe and close to fermenting. Green berries must also be avoided as they will not ripen off the bush. Frozen rasberries are also available from supermarkets and are extremely good when fresh are unavailable.
To Store: Raspberries should be laid on a plate lined with absorbant paper and stored in the fridge for up to 2 days. Cover them with plastic wrap.
Tips and Tricks: Berries freeze very well. Remove any stalks or leaves and freeze whole. Do not wash before hand. Freeze in plastic containers. Serve raspberries at room temperature.

Nutrition (0.5 Cup):

Weight (grams): 65
Carbohydrates, g: 3.9
Fibre, g:
Fat (g): 0.3
Monosaturated Fat , g: 0.0
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High
Energy (kJ): 127
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 0.8
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: It's hard to keep them long enough to cook them. Raspberries are delicious as is, made into a coulis, or used in a dressing over salad.

Benefits the Following Health Conditions:*

Cystitis
Premature Aging
Eye Problems
Detoxifying

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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