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Overview: 

Composition:

USDA National Nutrient Database For Standard Reference, Release 19 (2006)

g=grams  mg=milligrams  kcal=kilocalories  IU=International Units  ug=micrograms  ATE=alpha tocopherol equivalent

USDA Data

http://www.nal.usda.gov/fnic/foodcomp/search/  (By clicking on this link you will be leaving the USHBC website.)

Nutrient data for "blueberries" includes fresh, frozen sweetened or unsweetened), and canned

Composition by Percent:

Antioxidants: 

Based on data from the USDA Human Nutrition Research Center on Aging (Boston, MA), blueberries are among the fruits with the highest antioxidant activity.  Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provided more antioxidant activity than many other fresh fruits and vegetables. 

References:

1.  Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. “Lipophilic and hydrophilic antioxidant capacities of common foods in the United States,” Journal of Agricultural and Food Chemistry, 2004,  52:4026-4037.

2.  Prior RL, Cao G, Martin A, Sofic E, McEwen, J, O’Brien C Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland CM.  “Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species,” Journal of Agricultural and Food Chemistry, 1998, 46:2686-2693.

Serving Sizes:

Serving based on 1 cup = 140 grams.

Nutrition Labels:

(view)