Packed with antioxidants, Wild Blueberries are the “little ones” that have grown naturally in the fields and barrens of Maine and Canada for thousands of years. One of only three berries native to North America, the lowbush Wild Blueberry was prized by our earliest inhabitants for its taste, nutrition and healing qualities.
Wild Blueberries are a nutrient-rich food packed with fiber, minerals and antioxidants. Just one cup of frozen Wild Blueberries delivers all this:
- Excellent Source of Fiber. With 6.2 grams of dietary fiber, one cup of Wild Blueberries provides 25% of your recommended Daily Value (DV). Foods high in fiber may help reduce the risk of cardiovascular disease, obesity and type 2 diabetes.
- Excellent Source of Manganese. One cup of Wild Blueberries provides 200% DV of manganese, a trace mineral that plays an important role in bone development and other body functions.
- Antioxidant Power. Wild Blueberries have more total antioxidant capacity (ORAC) than most fruits and vegetables. Antioxidants help neutralize free radicals that can cause cell damage leading to cancer, heart disease and other age-related conditions.
The Power of Blue
Compared with many other fruits, Wild Blueberries are number-one in antioxidant capacity per serving. The antioxidant compounds in Wild Blueberries are contained in their deep-blue pigments. These anthocyanins, a subclass of phytonutrients called flavonoids, are known for their potent antioxidant and anti-inflammatory properties, two factors related to healthy aging and reduced risk of chronic diseases.
Wild Blueberry Health Research
Wild Blueberries and other flavonoid-rich berries are the subject of promising health research in many different areas including:
- Antioxidant activity
- Brain research
- Cancer prevention
- Gut health
- Heart health
- Metabolic syndrome
- Diabetes prevention
- Urinary tract health
For more on the latest research studies uncovering the benefits of eating fruit, visit Fruit Health Resources.
Nutrient Data Source: USDA National Nutrient Database for Standard Reference, Release 25