Vitamin C in blueberries

Blueberries ripen over a period of several months and keep remarkably well. Fresh blueberries are extensively used as food and are also canned and frozen, and after preservation are used commercially in the bakery, preserve, and jelly industries.

The blueberry is a North American native fruit that belongs to the Vaccinium genus from the Ericacea family, characterized mainly by a high content of antioxidants such as polyphenols and vitamin C. Scientists reported that fresh blueberries contained 6.3 mg/g of vitamin C.

Vitamin C –an antioxidant that is needed to stop free radicals from doing harm in human bodies. Free radicals form in human bodies from activities that we do everyday like being out in the sun or breathing air with pollution. They promote aging and disease. Blueberries have 38% more free radical fighters or antioxidants than red wine.

Vitamin C is readily oxidized, especially in the presence of metal ions such as copper and iron. Heat and light accelerate the process, while additional factors such as oxygen concentration, pH and water activity strongly influence the rate of the reaction.
Vitamin C in blueberries

Vitamin in Blueberries

Vitamin in blueberries include vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and vitamin E.

Vitamin also can help heal wounds, fight infections and enhance absorptions of iron from other foods.

Vitamin C and vitamin E in blueberries offer an oxidant properties, which help to fight aging by ridding human bodies of harmful chemicals that have damaging, long term effects on human features and internal organ systems.

Blueberries also contain natural compounds related to vitamin A called lutein that promote healthy night vision and prevent ‘macular degeneration’- age related eye disease that’s the leading cause of vision loss in the elderly.

Cooking will destroy some the vitamin C in fresh blueberries and lets water-soluble B vitamin leach out.
Vitamin in Blueberries

Nutritional value of Blueberries

Nutritional value of Blueberries
The raw fruit and the unsweetened frozen fruit supply moderate amounts of calories (about 60 kcal per 100 g) and carbohydrates (14 to 15%). They are good sources of fiber, iron and bioflavonoid and fair to good sources of potassium and vitamin C.

Sweetened frozen blueberries contain nearly double the levels of calories and carbohydrates present in the raw and the unsweetened frozen berries. Furthermore, a given weight of the sweetened product furnishes less of the other nutrients than equal amounts of the unsweetened products.

Canned blueberries packed in water are low in calories and carbohydrates because they contain only about two thirds the levels of the nutrients that are supplied by the raw fruits.

Canned blueberries packed in heavy syrup contain about two and one half times the calories and carbohydrates that are present in canned berries packed in water alone.

Blueberry pie is rich in calories (242 kcal per 100g) and carbohydrates (35%). It is a fair source of potassium and iron.

Blueberry turnovers are very rich in calories (405 kcal per 100g), carbohydrates (41% and fats (255). They are a good source of iron, but a poor source of potassium and vitamin C.

Apple blueberry fruit puree (commonly sold as a baby food) supplies moderate amounts of calories (68 kcal per 100 g) and carbohydrates (165). It is a good source of vitamin C and a fair course of potassium.
Nutritional value of Blueberries