Cancer : In Season: Raspberries

By Michael T. Murray, ND

Did you know that raspberries are not just limited to the color red, but also come in a wide range of colors from black and orange to yellow and white? Also, loganberries and boysenberries are actually hybrids of raspberries. Native to East Asia, raspberries are a favorite for their sweet taste.

Nutritional Highlights:
  • Raspberries are an excellent source of fiber, manganese, vitamin C, flavonoids, and ellagic acid.
  • They are also a source of vitamin B2 and B6 as well as other B vitamins such as folic acid, niacin, and pantothenic.
  • A single serving of 3/4 cup of raspberries is a meager 53 calories
Health Benefits:
  • Raspberries are a low calorie yet nutrient dense food.
  • They contain flavonoids called anthocyanidins, which act as an antioxidant.
  • Ellagic acid found in raspberries is a cancer-fighting compound.
As an excellent snack alternative, raspberries are a great option for anyone with a sweet tooth. Raspberries are at their best from mid summer to early fall when they are at their ripest. Consumed as a stand-alone item or even blended in a smoothie, raspberries brighten up any meal.

Dr. Michael T. Murray is one of the world's leading authorities on natural medicine and the author of more than 30 bestselling books, including The Encyclopedia of Natural Medicine. He is a graduate and former faculty member, and serves on the Board of Regents, of Bastyr University in Seattle, Washington.

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