Raspberry Fruit Powder

Raspberry Fruit Powder

Snapshot

Raspberry Fruit Powder is a concentrated, dehydrated form of Rubus idaeus fruit, rich in vitamins, antioxidants, and fiber, supporting immune function, skin health, and digestive regularity.

 

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What is Raspberry Fruit Powder?

Raspberry Fruit Powder is produced by freeze‑drying or spray‑drying ripe raspberries and milling into a fine, ruby‑red powder that preserves anthocyanins, vitamin C, and dietary fiber.

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Where It Comes From

Ripe raspberries are harvested at peak maturity, cleaned, juiced or pulped, then dehydrated under low‑temperature conditions to retain nutrient integrity before milling into powder.

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Key Nutrients & Compounds

Provides high levels of anthocyanins (cyanidin‑3‑glucoside), ellagitannins, vitamin C, manganese, and both soluble and insoluble fiber.

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Health Benefits

Raspberry Fruit Powder supports antioxidant defense and skin health via anthocyanins; boosts immune function through vitamin C; promotes digestive regularity with fiber; and may aid metabolic health.

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Recommended Dosage

1–2 teaspoons (3–6 g) daily mixed into water, smoothies, yogurt, or oatmeal; delivers approximately 50–100 mg vitamin C and 2–3 g dietary fiber per serving, depending on processing.

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How to Use It

Stir into beverages, blend into shakes, sprinkle over breakfast bowls, or incorporate into baking recipes; store in a cool, dry place away from light to maintain color and potency.

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Who Should Use It?

Ideal for individuals seeking the health benefits of raspberries year‑round—particularly antioxidant, immune, and digestive support—when fresh fruit is unavailable.

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Possible Interactions or Cautions

High natural acid content may irritate sensitive stomachs; excessive intake could cause mild gastrointestinal discomfort in some individuals.

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Final Thoughts

Raspberry Fruit Powder provides a versatile, nutrient‑dense way to enjoy raspberry’s phytonutrients, fiber, and vitamin C, enhancing both health and culinary applications.

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Scientific Studies

Kulling SE, Rawel HM. Chimia.* Anthocyanins as food colorants—characteristics and health implications. Food Chem. 2008;110(4):691–704. https://doi.org/10.1016/j.foodchem.2008.02.084

Seeram NP, et al. Characterization, quantification, and bioactivities of anthocyanins in berries. J Agric Food Chem. 2001;49(10):5315–5321. https://doi.org/10.1021/jf0106215

Biedrzycka E, Amarowicz R. Polyphenols in health and disease prevention. Eur J Clin Nutr. 2008;62(11):1416–1423. https://doi.org/10.1038/sj.ejcn.1602861