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Blackberry is a fruit of the genus Rubus in the family Rosaceae.

Cultivated blackberries are notable for their significant dietary fiber content, vitamin C and vitamin K.

A serving of 100 grams of raw blackberry provides 180 kilos of energy (43 kcal) and 5 grams of dietary fiber or 25% of the recommended daily allowance (DV). At 100 grams, the content of vitamin C and vitamin K is 25% and 19% DV, respectively, while other key nutrients are low.

Blackberry contains both soluble and insoluble fiber components.

Blackberry is also noted to contain manganese and folic acid.

Blackberry is popular for use in desserts, jams, seedless jellies, and sometimes wine. It is often mixed with apples for pies and crumbs. Blackberry is also used to make candy.