Their sweet and tart flavors hide the fact that blueberries pack a lot of nutritional benefits. The berries can be as small as a pea and no larger than a marble. These berries, which grow in clusters, are in season from May through October of each year throughout North America, where they are native to mountain regions and forests. This shrub plant belongs to the Ericaceae family and is related to the cranberry. There are more than 30 known species.
Americans were slow to embrace them because of their tart flavor. The use of sweeteners led to greater consumption of blueberries in the mid 1800s. The commercial production of blueberries began in 1916 with help from the USDA. Look for berries that have a deep blue to black purple color. Blueberries also have a white/ gray sheen to their thick skin with a semi-transparent inside flesh. At the supermarket, select fresh blueberries that are firm with a uniform color. Avoid berries with excess moisture. Consumers can also find canned blueberries and frozen blueberries, which are available year-round.
Blueberries are a good source of Vitamin C, Vitamin E, manganese. Vitamin C helps the body absorb iron and make collagen for building strong cartilage, strong bones, and blood vessels. Also, Vitamin E promotes building strong cells. Finally, the manganese in blueberries helps the body break down fats, proteins, and carbohydrates. The body creates enzymes with manganese.
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