Berries are low in calories, high in fiber, loaded with phytochemicals, and totally adaptable—they can be eaten fresh or frozen, tossed into salads, smoothies, yogurt, cereal, cottage cheese, or eaten alone. And, if you are wondering why I am so fond of this fruit – read on!
Raspberries are packed with more fiber than any other fruit. They are also an outstanding source of vitamin C and manganese, two powerful antioxidants, and contain ten other essential nutrients and phytochemicals, including ellagic acid, famous for its anticancer prowess.
Strawberries, the beauty queen of all the fruits, prove to be an excellent source of vitamin C. Believe it or not, strawberries contain more vitamin C than oranges. They are also good sources of folic acid and potassium, important nutrients for heart health.
Blueberries, Mother Nature’s diminutive, but all-powerful fruit holds first place out of forty-nine other fruit and vegetable contenders on Tufts University’s ORAC score. The ORAC score represents the measured antioxidant power of various fruits and vegetables. But it’s no wonder blueberries scored so high at Tufts! They are the perfect brain food.
Blueberries are not only incredibly effective antioxidants, but also powerful anti-inflammatory agents. As the brain is particularly susceptible to the destructive effects of excessive oxidation and inflammation, the unique “one-two punch” of blueberries provides powerful brain protection.
Blackberries came in a close second behind blueberries in the ORAC testing at Tufts. They, too, are an excellent source of vitamin C, potassium, and folate and abound in antioxidants, including vitamin E, ellagic acid, and anthocyanin pigments.
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