Rubus spectabilis, the salmonberry, is a species of brambles in the rose family, native to the west coast of North America from west central Alaska to California, inland as far as Idaho. Rubus spectabilis is a shrub growing to 1–4 m (40-160 inches or 1.3-13.3 feet) tall, with perennial, not biennial woody stems that are covered with fine prickles. The leaves are trifoliate (with three leaflets), 7–22 cm (2.8-8.8 inches) long, the terminal leaflet larger than the two side leaflets. The leaf margins are toothed. The flowers are 2–3 cm (0.8-1.2 inches) in diameter, with five pinkish-purple petals; they are produced from early spring to early summer. The berries ripen from early May to late July in most of the Pacific Northwest (later in cooler climates), and resembles a large shiny yellow to orange-red raspberry 1.5–2 cm (0.6-0.8 inches) long with many drupelets. Salmonberries are found in moist forests and stream margins, especially in the coastal forests. In open areas they often form large thickets, and thrive in the open spaces under stands of red alder (Alnus rubra). Salmonberry also named (Rubus spectabilis) is an attractive pink flower, with golden stems lightly covered with prickles, edible raspberry-like fruit. The fruits are edible but are considered too soft to dry. Both the large, raspberry-like fruit and the young shoots were widely eaten by coastal peoples of British Columbia and western Washington. Fruits were an important food source for Native Americans and are still collected today. The berries are among the first to ripen, and are a beautiful salmon color that stand out in the generally rainy weather of spring. Salmonberries share the fruit structure of the raspberry. They are native to the North American West Coast from west central Alaska to California. They were an important food for indigenous peoples. Traditionally, the berries were eaten with salmon or salmon roe. Today, salmonberries are often used in wines, jams, and candy. This luscious, tantalizing fruit is practically fat free and houses a number of nutrients and health benefits. Salmonberries are reasonably high in vitamin C, which is also an antioxidant and plays an important role in the production of collagen, the main structural protein in connective tissues. Proper amounts of vitamin C in our bodies ensure swift healing from wounds, healthy bones and teeth, and a good defense against illnesses and diseases (including the common cold). Vitamin C is also linked to reduce lead toxicity, treatment for hypertension, proper blood vessel dilation, and – like vitamin A – improved eye health. The ovoid fruit is an efficient source of potassium. Substantial levels of potassium in the body are crucial for a healthy functioning heart, nerve impulses and muscle contraction. Potassium also helps in the prevention of kidney stone formation and stabilizes blood pressure as well. Being a powerful antioxidant, vitamin A helps in protecting us from a host of problems such as that of cataracts, issues pertaining to the skin, pulmonary diseases and cancer. Vitamin A is also essential for a healthy immune system and is vital for healthy eyesight! Another area where vitamin A is highly beneficial is with its production of the compound called ‘calcium phosphate’, which prevents the formation of solid particles in the urinary system. A 3.5-ounce serving of raw salmonberries provides 1.9 grams of dietary fiber. Men should get 38 grams per day of fiber and the recommended amount for women is 25 grams. Dietary fiber is a plant nutrient that your body cannot digest, and it helps prevent constipation by increasing stool bulk. Fiber lowers your cholesterol levels.The Many Health Benefits of

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[ Ссылка ] Vegetable & Fruits Health benefits. banana, plum, apple, cherries, corn, strawberries, Avocados, pears, nectarines, spinach, papaya, cauliflower, asparagus & many more.

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