Blueberries are a berry, ranging from 5–16 millimetres (0.20–0.63 in) diameter with a flared crown at the end; they are pale greenish at first, then reddish-purple, and finally indigo blue when ripe.
They have a sweet taste when mature, with variable acidity. Blueberry bushes typically bear fruit in the middle of the growing season: fruiting times are affected by local conditions such as altitude and latitude, so the height of the crop can vary from May to August depending upon these conditions.
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.
Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineral manganese, 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.
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.
Serving Size 1 cup (148g)
Amount per Serving
Calories 84Calories from Fat 4
% Daily Value *
Total Fat 0.5g
Vitamin A 2%
•Vitamin C 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Wow, the flavor was unbelievably delicious. The recipe uses low-fat milk to make the creamy sauce in place of huge amount of cheese, but it still turned out cheesy, creamy and much lighter, also mushrooms and broccoli gave extra refreshing taste to this creamy cheesy mac, and I also minced some garlic sauteed with onions. Definitely an excellent alternative mac and cheese recipe!