Fruit

Loganberries

Health
ScoreA+

Loganberries are a tart hybrid berry combining blackberry and raspberry genetics, rich in fiber, polyphenols, and vitamin C with exceptional antioxidant density.

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Why Loganberries scores 95

Nutrient density34

Protein quality7

Fiber content10

Healthy fats5

Bioactive compounds13

Glycemic impact10

Top nutrients

% Daily Value per 1 medium (140 g)

Manganese 76%Vitamin C 24%Vitamin B6 20%Copper 18%Vitamin K 9.1%

Nutrition

per_100g

Calories

1.5g

Protein

13g

Carbs

0.3g

Fat

5.3g

Fiber

Health benefits

Enhanced antioxidant defense and reduced oxidative stress

moderate evidence

Anthocyanins and ellagic acid neutralize free radicals and upregulate endogenous antioxidant enzymes, protecting cellular integrity and slowing age-related damage

Improved cardiovascular health and endothelial function

moderate evidence

Polyphenols enhance nitric oxide bioavailability, improving arterial flexibility and blood flow while reducing LDL oxidation and platelet aggregation

Optimized digestive health and metabolic resilience

strong evidence

High fiber content (5.3g/100g) feeds beneficial microbiota, producing short-chain fatty acids that stabilize blood glucose, support intestinal barrier integrity, and reduce systemic inflammation

Neuroprotection and cognitive aging support

emerging evidence

Anthocyanins cross the blood-brain barrier, reducing neuroinflammation and supporting synaptic plasticity while protecting against age-related cognitive decline

Bone health and mineral homeostasis

moderate evidence

Manganese (1.247mg) serves as cofactor for collagen cross-linking and osteoblast function; vitamin K (7.8mcg) supports osteocalcin carboxylation for bone mineralization

Pairs well with

·Pair with Greek yogurt (or kefir) because casein protein slows polyphenol transit and enhances GALT (gut-associated lymphoid tissue) priming, while probiotics synergize with berry fiber for microbiota composition shifts
·Combine with nuts (almonds, walnuts) because their magnesium and vitamin E synergize with loganberry polyphenols to amplify antioxidant signaling and support lipid peroxidation defense
·Mix with dark leafy greens (spinach, kale) because both are rich in polyphenols and their complementary phytochemical profiles create additive anti-inflammatory effects while improving iron bioavailability through synergistic absorption mechanisms
·Pair with green tea because catechins and anthocyanins work synergistically to enhance mitochondrial biogenesis and upregulate antioxidant gene expression more effectively than either compound alone

Practical tips

·Best timing: midday
·Select firm berries with deep burgundy color and no soft spots; avoid pre-packaged berries stored longer than 3-4 days, as polyphenol content degrades rapidly post-harvest
·Store fresh loganberries in shallow containers at 32-34°F (0-1°C) for up to 5 days; freeze on trays then transfer to vacuum-sealed bags to preserve anthocyanin content for up to 12 months
·Consume loganberries within 2 hours of removing from cold storage to maximize vitamin C retention and minimize oxidative degradation of heat-sensitive polyphenols
·Blend into smoothies with the seeds intact rather than juicing to preserve insoluble fiber and avoid rapid glucose spikes; whole-fruit consumption increases satiety and metabolic stability
·If fresh berries are unavailable, frozen varieties retain 90%+ of polyphenol content and offer year-round access; avoid processed jams due to high added sugars that negate fiber benefits