Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber, placing it among plant foods with the highest fiber contents known, up to *0% fiber per total weight. Raspberries are a rich source of vitamin C, with *0 mg per serving of 1 cup (about *0% daily value), manganese (about *0% daily value) and dietary fiber (*0% daily value). Contents of B vitamins **3, folic acid, magnesium, copper and iron are considerable in raspberries. 

Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins), quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.