Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries which in turn may be used in a variety of consumer goods such as jellies, jams, blueberry pies, muffins, snack foods, and cereals.
Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Premium blueberry jam, usually made from wild blueberries, is common in Maine,Ontario, Quebec, and British Columbia.
Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineralmanganese, vitamin B6, vitamin C, vitamin K and dietary fiber (table). One serving provides a relatively low glycemic load score of 4 out of 100 per day.
Nutrients and phytochemicals
|Nutritional value per 100 g (3.5 oz)|
|Energy||239 kJ (57 kcal)|
|Dietary fiber||2.4 g|
|Vitamin A||54 IU|
|- lutein and zeaxanthin||80 μg|
|Thiamine (Vit. B1)||0.04 mg (3%)|
|Riboflavin (Vit. B2)||0.04 mg (3%)|
|Niacin (Vit. B3)||0.42 mg (3%)|
|Pantothenic acid (B5)||0.1 mg (2%)|
|Vitamin B6||0.1 mg (8%)|
|Folate (Vit. B9)||6 μg (2%)|
|Vitamin C||10 mg (17%)|
|Vitamin E||0.6 mg (4%)|
|Calcium||6 mg (1%)|
|Iron||0.3 mg (2%)|
|Magnesium||6 mg (2%)|
|Phosphorus||12 mg (2%)|
|Potassium||77 mg (2%)|
|Zinc||0.2 mg (2%)|
|manganese 0.3 mg||20%|
|vitamin K 19 mcg||24%|
|Percentages are relative to US recommendationsfor adults.|
Source: USDA Nutrient database
Especially in wild species, blueberries contain anthocyanins, other antioxidant pigments and various phytochemicals possibly having a role in reducing risks of some diseases, including inflammation and certain cancers.