Foundation Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Blueberry, raw

Blueberries have a high antioxidant potential, and it is said that they also have properties that can reduce the risk of cancer and strokes.
Water 84.2%  93/05/02  LA : ALA
Comments Print
Click for nutrient tables

Blueberries (cultivated blueberries): Scientific studies have shown that blueberries have one of the highest antioxidant levels of all fruits. The Oxygen Radical Absorbance Capacity (ORAC) value of blueberries is 9,019 μmolTE/100 g. As a result, blueberries are among the fruits with the highest stress-reducing effects. Studies also point to other health benefits of blueberries; for example, they can decrease the risk of cancer and prevent strokes and cardiovascular diseases. In addition, they are believed to be able to stabilize the immune system. You should always wash blueberries, even those you pick yourself, and if you have any reason for concern, you can always cook them. This is important in some regions where there is a small risk of fox tapeworm infections.


From Wikipedia: “Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries, which in turn may be used in a variety of consumer goods, such as jellies, jams, blueberry pies, muffins, snack foods and an additive to breakfast cereals.

Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Blueberry sauce is a sweet sauce prepared using blueberries as a primary ingredient.

Blueberry wine is made from the flesh and skin of the berry, which is fermented and then matured; usually the lowbush variety is used.”

Nutritional value:

“Blueberries consist of 14% carbohydrates, 0.7% protein, 0.3% fat and 84% water. They contain only negligible amounts of micronutrients, with moderate levels (relative to respective Daily Values) (DV) of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber. Generally, nutrient contents of blueberries are a low percentage of the DV. One serving provides a relatively low caloric value of 57 kcal per 100 g serving and a glycemic load score of 6 out of 100 per day.”

“Blueberries contain anthocyanins, other polyphenols and various phytochemicals under preliminary research for their potential role in the human body. Most polyphenol studies have been conducted using the highbush cultivar of blueberries (V. corymbosum), while content of polyphenols and anthocyanins in lowbush (wild) blueberries (V. angustifolium) exceeds values found in highbush cultivars.”

Medicinal uses:

“The dried ripe fruit and the fresh or frozen fruits are used as medicinal plants. As are the dried leaves.

Use: Thanks to the tannins and pectins in dried blueberries, they are a popular remedy against diarrhea, as is red wine made from blueberries. Eating fresh fruits in large amounts has natural laxative effects and wouldnʼt be helpful here.

You can dilute the juice or boil off 10% and use it as a gargle if you have inflammation in the mouth or throat. The isolated anthocyanidins help strengthen capillaries in the case of capillary fragility, for example, in individuals with diabetes, and they are added to medicinal products that treat retinal diseases and disorders related to night and twilight vision as well as those used for epithelial regeneration in the case of stomach and intestinal ulcers in addition, they are found in products applied externally to reduce scarring.

In traditional medicine, blueberries have been used to reduce blood sugar levels even though a substance with an antidiabetic effect has not been found. Additional research is needed to investigate whether the chromium in the leaves is perhaps responsible for this effect. Since poisoning symptoms can occur if taken over a longer period of time and the effectiveness is not proven, taking products made with blueberry leaves is not recommended.*”

Note (italics): * = Translation from a German Wikipedia entry

Ingredient with nutrient tables

Commenting (as guest) or log in
Comments Print