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Loganberries, stewed with sugar

Loganberries are a berry fruit, described here stewed with water and added sugar. This preparation mainly provides carbohydrate, with 13g per 100g, all of which is sugars. It also provides 21mg of vitamin C and 200mg of potassium per 100g. Its energy content is 214 kJ per 100g, while fat and saturated fat are present only in trace amounts.

Vitamin C supports normal collagen formation and helps the body absorb iron from plant foods. Potassium contributes to normal muscle and nerve function. The sugar content includes both naturally occurring fruit sugars and added sugar, which is worth noting when considering sugar or energy intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

50 kcal

Energy

214 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

13g

of which sugars

13g

Protein

0.8g

Salt

0.01g

Water

79g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamin D

0µg

Vitamin E

0.38mg

Vitamin C

21mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.04mg

Vitamin B12

0µg

Folate

5µg

Calcium

27mg

Iron

1.1mg

Magnesium

19mg

Phosphorus

18mg

Potassium

200mg

Sodium

2mg

Zinc

0.3mg

Copper

0.11mg

Selenium

Trace

Other types of loganberries

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Loganberries, stewed without sugar

14 kcal

0.9g

Trace

–

Loganberries, raw

17 kcal

1.1g

Trace

–

About these figures

Values are per 100g of the food as described (Calculated from 700g fruit, 210g water, 84g sugar). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published