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Wild berry rich in vitamin C and antioxidant compounds
In season: Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Rowan berries has 43 calories. It contains 9.8 g of carbs, 1.4 g of protein, 0.3 g of fat and 5.4 g of fiber. Its 98 mg of Vitamin C covers 109% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 100 g
43
KCAL / 100G
Carbs
9.8g
· 4% DV
Protein
1.4g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
5.4g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 12% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 43 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 3 mg | 0% |
| Total carbohydrate | 9.8 g | 4% |
| Fiber | 5.4 g | 19% |
| Protein | 1.4 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 65 kcal |
| 1 tablespoon (whole) | 10 g | 4 kcal |
| 1 pack (small) | 30 g | 13 kcal |
| 1 cup (whole) | 50 g | 22 kcal |
| 1 serving (small) | 75 g | 32 kcal |
| 100 g | 100 g | 43 kcal |
| 1 cup (whole) | 100 g | 43 kcal |
| 1 cup (chopped) | 140 g | 60 kcal |
| 1 serving (large) | 250 g | 108 kcal |
Calculated from 43 calories per 100 g.
Raw rowan berries can cause stomach upset because they contain parasorbic acid and are very bitter. Cooking makes them suitable for foods such as jelly; never eat wild berries unless you are certain of their identity.
Rowan berries taste tart, bitter and astringent when raw. Cooking softens their sharp flavour, which is why they are more often used in preserves or sauces than eaten fresh.
Wash the rowan berries, remove the stalks and cook them before eating. Simmering helps soften their bitterness; avoid tasting them raw while preparing a batch.
Rowan berries are commonly made into jelly, jam, chutney or sauce. Their tart flavour works well in preserves and as an accompaniment to savoury dishes.
Rowan berries usually ripen from late summer into autumn. Pick fully coloured, plump berries rather than green ones; the exact timing varies with the local climate.
No, rowan berries do not need frost before cooking. Frost may soften their bitter taste, but you can also freeze them or cook them without waiting for cold weather.
Yes, rowan berries can be frozen. Remove the stalks, wash and dry the fruit, then freeze it in a suitable container; use the thawed berries in cooked recipes.
Rowan berries typically grow in clusters and turn orange or red as they ripen; the tree has distinctive compound leaves. Similar-looking wild fruits exist, so confirm the plant before eating any berries.
No, rowan berries and elderberries come from different plants. Rowan berries grow in orange-red clusters on rowan trees, while elderberries are usually dark purple or black when ripe.
Rowan berry jelly pairs well with savoury foods, including roasted meats and cheese. Its tart, slightly bitter flavour provides contrast to rich or salty dishes.
Vitamins
Vitamin C
98mg · 109% DV
Vitamin A
150µg · 17% DV
Vitamin E
1.2mg · 8% DV
Vitamin K
6.5µg · 5% DV
Minerals
Copper
0.12mg · 13% DV
Manganese
0.25mg · 11% DV
Potassium ⭐
230mg · 7% DV
Phosphorus
34mg · 5% DV
Sodium
3mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 43 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Rowan berries grow in clusters on rowan trees and range from orange to bright red when ripe. They are native to Europe and parts of Asia, and are more often cooked than eaten fresh: raw berries are notably bitter and astringent, while cooking brings out a sharper, fruitier flavour. In Britain and parts of northern Europe, they are made into jelly or preserves, often served alongside rich meats or game.
They are a fibre-rich wild fruit and also contain vitamin C. If you gather them, choose fully ripe berries and cook them before eating; a spoonful of rowan jelly can add a tart contrast to savoury dishes, or be enjoyed on toast.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.