The Food Coach

Healthy Food Database - Berries

A great source of cancer-fighting antioxidants, berries are considered by many as superfoods, including cranberries, blueberries, blackberries, raspberries, strawberries and cherries. For more information see individual fruit listings.
Category: Fruit
In Season: all year
To Buy: Buy berries from the supermarket or greengrocer, or fresh frozen containers of mixed berries from the freezer section of the supermarket.
To Store: Lay on a plate lined with absorbent paper and store in the fridge for a few days. Cover with plastic wrap.
Tips & Tricks: Berries freeze very well. Remove any stalks or leaves and freeze whole. Do not wash beforehand. Freeze in plastic containers. Serve at room temperature.

Nutrition (0.5 Cup):

Energy (kJ): 81
Protein (g): 1.3
Saturated Fat, g : 0.0
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Carbohydrates, g: 2.4
Fat (g): 0.1
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Add a handful to a smoothie, on top of muesli or use for a healthy batch of muffins.

Benefits the Following Health Conditions:*

Cold and Flus
Premature Aging

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

PrintPrint version
EmailEmail a friend
Find recipesFind recipes
BackPrevious page