Blueberry

Blueberries are a true native of North America. A staple in the diet of American and Alaskan Indians, blueberries are sodium-free, low in fat, and a good source of fiber. This simple pleasure can be eaten out of hand or used in pies, muffins, pancakes, jellies, and wine. Serve as a topping over ice cream or make a blueberry smoothie, the possibilities are endless. Use blueberries soon after purchase and rinse right before serving.

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  • Nutrition Info
  • Serving Size: 1 cup, 140 g
  • Amount per serving
  • Calories: 100
  • Calories from fat: 10
  • Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 27g
    • Fiber: 3g
    • Sugars: g
  • Protein: 1g
  • Vitamin A: 0%
  • Vitamin C: 15%
  • Calcium: 0%
  • Iron: 2%

Availability

Handling & Storage

Varieties

Blueberries are available from April through November from the United States and Canada. Supplies are rounded out with imports from South America during the winter months. Supplies peak in July, which is National Blueberry Month.

Also Known As

  • Wild blueberry (low bush)

Blueberries do best in the refrigerator between 32 and 38 degrees. Exposure to higher temperatures can lead the berries to deteriorate faster. Blueberries can also be frozen

  • Vaccinium angustifolium (Lowbush Blueberry)
  • Vaccinium virgatum (Rabbiteye)
  • Vaccinium caesariense (New Jersey Blueberry)
  • Vaccinium corymbosum (Northern Highbush Blueberry)
  • Vaccinium myrtilloides (Canadian Blueberry)

Recipes

No recipes are currently available for this item.