Fresh Blueberries & Frozen

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Blueberries are flowering plants originating in North America with blue– or purple–colored berries of the Ericaceae family of the Genus Vaccinium. The Vaccinium genus also includes cranberries, bilberries, huckleberries and Madeira blueberries.

Commercial "blueberries" – including both wild ('lowbush') and cultivated ('highbush') blueberries – are grown around the world.

The species with small, pea–size berries growing on low–level bushes are known as "low-bush blueberries", while the species with larger berries growing on taller cultivated bushes are known as "high-bush blueberries".

Blueberries Culinary Uses

Blueberries are sold fresh or are individually quick frozen fruit. They are eaten as fruit, puréed, made into juice, or dried or infused berries. These may then be used in jellies, jams, blueberry pies, muffins, in snack foods, or with breakfast cereals.

Blueberry wine is usually made from the flesh and skin of the berry of the lowbush variety.

Blueberry Nutritional Information

Blueberries are low in calories but high in nutrients

Blueberries are among the most nutrient-dense berries. A single cup (148 gram) serving of blueberries contains:

• Fiber: 4 grams
• Vitamin C: 24% of the RDI
• Vitamin K: 36% of the RDI
• Manganese: 25% of the RDI
• Small amounts of various other nutrients

They are also about 85% water, and an entire cup contains only 84 calories, with 15 grams of carbohydrates. Calorie for calorie, this makes them an excellent source of several important nutrients.

Blueberries are high in anti-oxidants, may lower blood pressure and be helpful in cases of insulin resistant diabetes.