Blueberries Pack a Nutritional Wallop

From the NYTimes;

By MARTHA ROSE SHULMAN

0040-0512-3010-1015_TN Published: January 25, 2010

Blueberries are the king of fruits when it comes to micronutrients. They may not have the vitamin C of oranges and grapefruit, or the potassium found in bananas. But blueberries do have an abundance of phytonutrients, whose strong antioxidant and anti-inflammatory properties, some scientists believe, may help protect against heart disease, colon cancer and other maladies.

The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren’t your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your breakfast smoothie.

Millie; I think a smoothie is far too many carbs at once, especially for breakfast.  I usually have a handful of blueberries with my organic eggs and turkey bacon.  That way the carbs in your breakfast are balanced with enough fat and protein…always a great thing, especially if you struggle with your weight.  I also cook down a few cups of blueberries and use a tablespoon or so in the coconut milk yogurt I make.  Click here for the very easy recipe for making coconut milk yogurt.



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