The Power of ‘Blue’ |
Nutrients in fresh blueberries:
1 cup serving (125g)
Vitamin C 25% daily requirement
Dietary fibre 20%
Vitamin E 10%
Vitamin B2 (riboflavin) 8%
Calories (81) 4%
Packed with antioxidant phytonutrients called anthocyanins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer. They also fight sun damage to skin and may thwart the effects of Alzheimer’s and other age-related diseases. Blueberries also contain 6ug./100g of folic acid. Folic acid benefits the fetus during pregnancy and may help guard against cervical cancer.
Researchers at Tufts University, USA, focused on the antioxidant characteristics of 40 different fruits and vegetables, particularly the phytochemicals called flavonoids. And blueberries came out tops. One serving of blueberries provides as many antioxidants as 5 servings of carrots, apples, broccoli and squash.
Blueberries may also be effective at lowering cholesterol and have fewer side effects than commercial drugs (Info c/- Monavale Blueberries Ltd
- high in anti-oxidants
- high in dietary fibre
- a source of Vitamin A & C
- cancer fighting properties
- anti-aging properties
- anti-inflammatory properties
- a fat-fighting compound
- help lower cholesterol
- contain folic acid
- increase neuronal communication
- inhibit pain and inflammation caused by arthritis
- help short & long term memory
- help muscle recovery & brain function after strenuous exercise
- enhance motor skills
- can reduce the risk of haemorrhoids
- can slow or even reduce degenerative brain diseases such as dementia & Alzheimer’s disease
- protect against heart disease
- inhibit cell damage
- protect against diabetes
- improve eyesight
- help prevent urinary tract infections
- maintain healthy skinWe’ve established that blueberries are good for us, but they are even healthier if they are grown organically.Growing blueberries organically means no use of herbicide, pesticide, genetically modified inputs and chemical fertilisers. All products used are from natural sources.A survey by the US Dept of Agriculture in 2002 showed that 73 percent of conventional crops contained at least one pesticide residue. Conventional crops were six times more likely to have multiple pesticide residues. Over 90 percent of conventional apples, peaches, pears, strawberries and celery were contaminated.
But research shows that organic fruit and vegetables actually have more nutrients than conventional.
In a study of organic versus conventional fruits, vegetables and grains, V Worthington showed that organic crops showed significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates than conventional crops. There were non significant trends showing less protein but of a better quality and a higher content of nutritionally significant minerals with lower amounts of some heavy metals in organic crops compared with conventional ones.
Organic certification is a process which assures the consumer that growing standards have been met. (Info from Monavale Blueberries Ltd)