Table of content A-Z
Cloudberry
Botanical name: Rubus chamaemorus
Cloudberries are found mainly in the Scandinavian countries, where they grow wild. The bushes do not bear fruit every year and cannot be cultivated.
Availability
The fruits ripen during the summer, from the beginning of July to the end of August. Cloudberries are not sold in German shops. In Scandinavian countries, however, they are very popular fruits sold at markets.
Appearance, taste, characteristics
The structure of the cloudberry is similar to that of the blackberry, but the former is more spherical. When fully ripe cloudberries are yellow-orange and taste pleasantly bitter-sweet.
Ingredients
Cloudberries contain polyphenols, a secondary plant substance; above all they contain phenolic acids, in particular ellagic acid.
100 g contain:
|
|
Cloudberry, fresh |
|
Energy (kcal) |
36 |
|
Water (g) |
87 |
|
Protein (g) |
<1 |
|
Fat (g) |
1 |
|
Carbohydrates (g) |
4 |
|
Fibre (g) |
4 |
|
Vitamin C (mg) |
11 |
|
Vitamin A (RE) (µg) |
4 |
|
Folic acid (µg) |
2 |
|
Potassium (mg) |
90 |
|
Sodium (mg) |
2 |
|
Calcium (mg) |
14 |
|
Magnesium (mg) |
7 |
|
Iron (mg) |
0.9 |
Form of consumption, use, processing, practical tips for preparation
Cloudberries can be eaten raw, but they taste just as good in the form of jam. Fruit sauces, ice cream, and desserts made of cloudberries are a welcome addition to the diet in Scandinavian countries.
_________________________
This article was written by
 |
With the website www.the-green-pantry.com the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here. |