Disadvantages of Eating Too Many Blackberries
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Can You Eat Too Many Blackberries?

Blackberries are a nutritious snack to munch on, but eating too many of them can lead to unwanted side effects.
Can You Eat Too Many Blackberries?
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Updated on September 25, 2025
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Blackberries are a delicious yet nutritious fruit to snack on. So while you might not think that there are any downsides to eating them, you might be surprised to learn about a few disadvantages that may occur if you munch on too many. Here’s what you need to know.

Changes in Urine Color

Typically, urine color should range from clear to pale golden-yellow, according to Mayo Clinic. But if you look down at the toilet after a trip to the bathroom and notice a different color, it may cause some concern. When you eat too many blackberries, it can temporarily change the color of your urine from your normal hue to one that is slightly pink or red, according to Mayo Clinic. This can happen due to the strong pigmentation of certain foods, like blackberries or beets.

But this effect is only temporary. If you notice that you’re peeing pink or red more than a few days after eating blackberries, it’s important to reach out to your healthcare provider. This may be a sign of an underlying condition that requires treatment.

Added Sugar From Canned Berries

Generally, fresh blackberries are naturally low in sugar. There are about 6.5 grams (g) of sugar in 100 g of blackberries, or roughly a half-cup of the fruit, according to the U.S. Department of Agriculture (USDA). However, half a cup of canned blackberries has 25 g of sugar, according to Eat This Much. That’s a significant difference compared with fresh blackberries.

Why such a drastic difference? Well, canned fruits can often include syrups and added sugars that can increase the sugar content, according to the Academy of Nutrition and Dietetics. So, the next time you go grocery shopping, double-check the food label. Choosing fresh, frozen, or canned blackberries that are canned with water or 100-percent juice may be the better option, as they come with less sugar.

Too Much Fiber for Some People

Blackberries are naturally high in fiber, with about 8 g of fiber per 1-cup serving of fresh blackberries, according to the USDA. While fiber is an important part of a well-balanced diet, it may not be the best option for everyone.

Some healthcare providers temporarily prescribe low-fiber diets to people who have underlying health conditions like Crohn’s disease and ulcerative colitis, and to people who are recovering from bowel surgery, according to Mayo Clinic.

If you’re eating a low-fiber diet for medical reasons, avoid having too many blackberries. Or opt for fruits that have less fiber in them. This can help reduce any side effects or complications of your condition or surgery recovery.

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Melissa Sleight, RDN

Medical Reviewer
Member of American College of Lifestyle Medicine
Melissa Sleight, RDN, is a board-certified lifestyle medicine dietitian with over 15 years of experience. She has a passion for educating her clients about improving their health through nutrition and lifestyle changes, and seeing them motivated to improve their health each day.

Sleight earned her bachelor's in nutrition and food science from Utah State University. She is a member of the American College of Lifestyle Medicine and the Sports, Cardiovascular, and Wellness Nutrition group for the Academy of Nutrition and Dietetics. She is involved at the local level as the president-elect of Magic Valley Dietitians and is a liaison for her community as a board member of the Idaho Academy of Nutrition and Dietetics.

She likes to cook and try new recipes, and loves water activities of all kinds — from paddleboards to hot tubs. She enjoys exploring the outdoors through hiking, on all-terrain vehicles, and camping.
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Marie Dannie

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Marie Dannie has been a professional journalist since 1991, specializing in nutrition and health topics. She has written for "Woman’s Own," the "Daily Mail," the "Daily Mirror" and the "Telegraph." She is a registered nutritionist and holds a Bachelor of Science degree with honors in food science from the University of Nottingham.

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