BLUEBERRIES

The nutritional value of blueberries, according to the standardization of the Food and Drug Administration (FDA) of the United States, summarizes it as between low and free of fat and sodium, cholesterol-free and rich in fiber, refreshing, tonic, astringent, diuretic and vitamin C in addition to hippuric acid, which determines whether a fruit with many desirable characteristics from a nutritional standpoint.

The pigment that gives color to blue fruit (anthocianina), involved in human cellular metabolism by decreasing the action of free radicals associated with aging, cancer, heart disease and Alzheimer’s.