Raspberries contain various chemical compounds such as carbohydrates, organic acids, vitamins, minerals, phenolic compounds, aromatic compounds, proteins and lipids. Sugars contribute to better sensory properties of fruit. Among the sugars, raspberries contained glucose, fructose and sucrose. Fructose is the sweetest sugar. Raspberries are rich in dietary fiber compared to other fruits. About 70% of the dietary fiber is insoluble and 30% is soluble. Organic acid content decreases with ripening and storage. The ratio of sugars to acids affects the taste of the fruit. Vitamin C is an antioxidant and protects the body from oxidative stress. Conventionally grown raspberries have a higher vitamin C content than organically grown raspberries. Raspberries contain 8 to 37.7 mg of vitamin C/100 g of fresh fruit. Wild raspberries have a higher vitamin C content than cultivated raspberries. In addition to vitamin C, phenolic compounds also have antioxidant effects. In raspberries elagitannins and anthocyanins are major phenolic groups. Among the aromatic compounds, aldehydes are the most abundant, followed by ketones and alcohols. The content of volatiles depends on the developmental stage of the fruit. The most important fatty acids in raspberries are linoleic and linolenic acid. Raspberries contain between 7.1 and 11.2 mg iron/g of dry weight, which makes them one of the best berry fruits of the genus Rubus. Some substances raspberries are rich in help inhibit the development of diabetes, Alzheimer's disease and cancer.
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