Characterization of the nutrient profile of processed red raspberries for use in nutrition labeling and promoting healthy food choices

BACKGROUND: Red raspberries (Rubus idaeus L.) contain varied nutrients and phytochemicals important for healthy aging. Processing berries extends their shelf-life and culinary applications, although information on nutritional content among processed forms are limited. OBJECTIVE: The main objective of the project was to conduct a market basket study to characterize nutrient content and variation in processed red raspberry (RRB) products (i.e., individually quick frozen (IQF), puree, concentrates). Secondary objectives were to provide new data to the USDA nutrient composition database on processed RRB, which is now complete, and to evaluate RRB forms relative to regulatory (US FDA) criteria for food labeling based on Dietary Reference Intake (DRI) recommendations expressed as % Daily Values (DV). METHODS: Processed raspberry product samples were obtained in 2017 from retail outlets, processing plants and distributors, in and outside the USA. Samples were analyzed by pre-qualified laboratories using pre-approved AOAC methods and validated HPLC methods. RESULTS: Nutrient variance in domestic compared to imported product was observed, but on average IQF and puree with seeds are excellent sources of dietary fiber based on FDA criteria of providing >/=20% DV, IQF and puree are good (10-19% DV) sources of copper, thiamin, riboflavin and folate, and all forms were excellent or good sources of vitamin C and manganese. IQF and pureed red raspberries may also be considered a valuable fruit source of lutein/zeaxanthin. CONCLUSIONS: Processed RRB are nutrient rich options for including in a diet for healthy aging.