Introduction:
Blueberries, also called blueberries, wild berries, forest berries or blackberries, are a real treat because of their sweet and sour, aromatic berry taste. They taste best eaten directly from the bush while still warm from the sun in the forest. Cultivated blueberries are larger than wild blueberries and have a lighter flesh.
Use/Preparation:
The berries taste particularly good when eaten raw. They are also delicious with milk, yoghurt or cream, in desserts, cakes, muffins, in muesli, as jam, juice, schnapps, liqueur or wine. They are often used as a fruity accompaniment to beef or game.
Health:
Blueberries contain vitamins C, E, and K and, like all dark berries, are rich in iron. Anthocyanins are also contained in large quantities in the berries. Studies show that these secondary plant compounds are effective against inflammation, cardiovascular diseases, obesity, diabetes, Alzheimer's disease, Parkinson's disease and cancer. The fresh fruits are also recommended for constipation.
Alternatives:
Elderberries, blackberries and acai berries are also rich in anthocyanins. They are also in no way inferior to blueberries in terms of other ingredients.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 57/240 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,03 g |
| Carbohydrates | 14,5 g |
| Sugar | 10 g |
| Protein | 0,7 g |
| Salt | 0 g |
