BLACKBERRY
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Blackberry (Rubus, formerly Eubatus) is a subgenus of plants
distributed almost all over the world. It has the appearance
of shrubs up to 3 m tall and produces soft fruits that are
popular for making jam and wine. Blackberry is closely related
to raspberry, cloudberry and purple Japanese raspberry,
belongs to the rose family. Wild berries are sour, dull black
with a bluish coating, several fruits sit on one bedding.
Cultivated blackberry is non-thorny, strewn with very large
berries, the taste varies from watery sour to sweet.
Blackberry is the most productive of all semi-shrubs, a very
hardy and valuable culture.
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Description
• blackberries contain a full range of nutrients and medical substances, including sucrose, glucose, fructose (up to 5%), citric, tartaric, malic, salicylic and other organic acids, vitamins of group B, C, E, K, P, PP, provitamin A, mineral substances (salts of potassium, copper and manganese), tannins and aromatic compounds, pectin substances, fiber and other macro- and microelements
• blackberry fruits also contain such minerals as sodium, potassium, calcium, magnesium, phosphorus, iron, copper, nickel, manganese, molybdenum, chromium, barium, vanadium, cobalt, strontium, titanium
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Products
• 100 g of bilberries contain a daily dose of vitamin C
• help to remove toxins, slags and salts of heavy metals from the human body
• one of the important products to rejuvenate the body
• perfectly cleanse the blood
• strengthen vessels walls and improves blood circulation
• strengthens immunity well
• cholesterol free, fat free, sodium free
Packaging
FROZEN -18°WHOLE
10 kg box
25 kg box
FROZEN -18°
WHOLE
10 kg box
25 kg box
Delivery
truck
container
by air
truck
container
by air