Blackberry

Acorn squash

Blackberry and Acorn squash

Blackberry

Acorn squash

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1 Benefits

1.1 Health Benefits

Cancer prevention, Heart care, Increases metabolic rate, Reduces stress, Treatment of dysentary, Treatment of skin Diseases

Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar

1.1.1 General Benefits

Digestive aid, Maintains healthy cholesterol level, Strengthens bones

Boosts immune system, Controls blood sugar levels, Digestive aid

1.2 Skin Benefits

Hydrates skin, Skin rejuvenation, Skin revitalization

Nourishes skin, Protects skin from oxidative stress

1.3 Hair Benefits

Promotes longer and healthier hair

Prevents hair loss, Promotes longer and healthier hair, Regulates hair growth

1.4 Allergy

1.4.1 Allergy Symptoms

Facial muscle tension, Pressure in sinus, Respiratory congestion, Runny nose, Sneezing, Tingling sensation in wrist and face

Asthma, Red rash, Swelling of mouth, tongue or lips

1.5 Side Effects

Nausea, Vomiting, Might cause change of urine color

Diarrhoea, Vomiting

1.6 Recommeded for

1.6.1 Pregnant Women

✔ ✘

1.6.2 Lactating Women

✔ ✘

1.7 Best Time to Eat

Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Don't consume at night and before bed, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal., Morning time (before lunch)

Along with meal, As a snack in the late afternoon, Don't eat after meal, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

9.60 g10.40 g

1 79.18

2.2.1 Fiber

0.00 g1.50 g

0 10.4

2.2.2 Sugar

4.90 g0.00 g

0 63.35

2.3 Protein

1.40 g0.80 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.150.08

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

11.00 mcg245.10 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.02 mg0.10 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.03 mg0.00 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.65 mg0.50 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.28 mg0.30 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.03 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

25.00 mcg11.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

21.00 mg6.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

1.17 mgNA

0 3.81

2.4.10 Vitamin K (Phyllochinone)

19.80 mcgNA

0 40.3

2.4.11 Lycopene

0.00 mcgNA

0 5204

2.4.12 Lutein+Zeaxanthin

118.00 mcgNA

0 834

2.4.13 Choline

8.52 mgNA

0 14.2

2.5 Fat

0.50 g0.10 g

0 33.49

2.6 Minerals

2.6.1 Potassium

162.00 mg263.00 mg

42 840

2.6.2 Iron

0.62 mg0.60 mg

0.06 9

2.6.3 Sodium

1.00 mg3.00 mg

0 1556

2.6.4 Calcium

29.00 mg26.00 mg

1 100

2.6.5 Magnesium

20.00 mg26.00 mg

0 92

2.6.6 Zinc

0.53 mg0.10 mg

0 2.7

2.6.7 Phosphorus

22.00 mg27.00 mg

0 113

2.6.8 Manganese

0.65 mg0.10 mg

0 3.3

2.6.9 Copper

0.17 mg0.10 mg

0 2

2.6.10 Selenium

0.40 mcg0.40 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

94.00 mg22.00 mg

0 318

2.7.2 Omega 6s

186.00 mg13.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

NANA

0 87

2.9 Water Content

88.20 g89.70 g

0 95.23

2.10 Ash

0.40 g0.80 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

43.00 kcal40.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

64.00 kcal39.00 kcal

0 187

3.5 Calories in Dried Form

325.00 kcal56.00 kcal

32 747

3.6 Calories in Canned Form

92.00 kcal40.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

38.00 kcal47.00 kcal

17 461

3.7.2 Calories in Jam

250.00 kcal200.00 kcal

49 420

3.7.3 Calories in Pie

NA200.00 kcal

80 450

4 Characteristics

4.1 Type

Berry

4.2 Season

Spring, Summer

Winter

4.3 Varieties

Prime Ark, Prime Jim, Illini Hardy, Kiowa, Shawnee, Apache, Arapaho, Chester, Hull, Natchez, Navaho and Triple Crown and Von

Bush Table Queen, Heirloom Table Queen, Festival Hybrid, Early Acorn Hybrid, Table Ace, Ebony and Cream of the Crop

4.4 Seedless Variety

✔ ✘

4.5 Color

Purplish black

Dark green, Green-yellow, Orange green

4.6 Inside Color

Magenta

Yellow

4.7 Shape

Round

4.8 Texture

Juicy

Fibrous

4.9 Taste

Juicy, Sweet

Sweetish

4.10 Origin

Asia, Europe, North America, South America

Central America, North America, Unknown

4.11 Grows on

Trees

Vines

4.12 Cultivation

4.12.1 Soil Type

Well-drained

4.12.2 Soil pH

5.5-75.8-6.8

3.5 10

4.12.3 Climatic Conditions

Dry, Warm to hot climate

Cold, Sunny

5 Facts

5.1 Facts about

There are around 2000 varieties of blackberries throughout the world.
80-85 degrees is the ideal temperature for its production.
Leaves of blackberry tree are used to treat sore throats and mild inflammation of the gums.

It was named as Acorn Squash for its resemblance to a large ribbed acorn.
It is said that squash was being grown in Mexico as long as 10,000 years ago.
It was the first food cultivated by native American Indians.

5.2 In Alcoholic Beverages

5.2.1 Wine

✔ ✘

5.2.2 Beer

✔ ✘

5.2.3 Spirits

✔ ✘

5.2.4 Cocktails

✔ ✘

5.3 Production

5.3.1 Top Producer

United States of America

China

5.3.2 Other Countries

China, New Zealand, Serbia, South Africa

Egypt, India, Iran, Italy, Mexico, Russia, Turkey, Ukraine, United States of America

5.3.3 Top Importer

United States of America

Costa Rica

5.3.4 Top Exporter

Mexico

United States of America

6 Scientific Name

6.1 Botanical Name

Rubus Fruticosus

Cucurbita Pepo

6.2 Synonym

Rubus Millspaughii or Rubus Laciniatus

Winter Squash

7 Classification

7.1 Domain

Eukarya

7.2 Kingdom

Plantae

7.3 Subkingdom

Tracheobionta

7.4 Division

Magnoliophyta

7.5 Class

Magnoliopsida

7.6 Subclass

Rosidae

Dillenhidae

7.7 Order

Rosales

Cucurbitales

7.8 Family

Rosaceae

Cucurbitaceae

7.9 Genus

Rubus

Cucurbita

7.10 Species

Rubus fruticosus

Pepo

7.11 Generic Group

Rose

Not Available

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Difference Between Blackberry and Acorn squash

We might think that Blackberry and Acorn squash are similar with respect to nutritional value and health benefits. But the nutrient content of both fruits is different. Blackberry and Acorn squash Facts such as their taste, shape, color, and size are also distinct. The difference between Blackberry and Acorn squash is explained here.

The amount of calories in 100 gm of fresh Blackberry and Acorn squash with peel is 43.00 kcal and 40.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Blackberry and Acorn squash belong to Low Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Blackberry and Acorn squash is Rosales and Cucurbitales respectively. Blackberry belongs to Rosaceae family and Acorn squash belongs to Cucurbitaceae family. Blackberry belongs to Rubus genus of Rubus fruticosus species and Acorn squash belongs to Cucurbita genus of Pepo species. Beings plants, both fruits belong to Plantae Kingdom.