Dried Blueberries

Dried Blueberries – Nutritional Value (100 g)

Carbohydrate, protein, and plant fiber content of dried cranberries

Within the nutritional value of dehydrated blueberries, the presence of carbohydrates stands out. Up to 80 g of every 100 products is made up of this macronutrient. It should be noted that when added sugar is not added to these fruits, the percentage of carbohydrates decreases considerably. In the table below, you can see the content of macronutrients: carbohydrates, proteins, and fats, as well as the range of vitamins and minerals.

As for proteins, it cannot be said that it is a food that stands out. Only 2.5 g of 100 are vegetable proteins. Lastly, vegetable fiber, a carbohydrate essential to regulate digestion, is a component that stands out in the nutritional value of dried cranberries; 7.5 g each 100 g. To calculate the total net carbohydrate intake, the value of vegetable fiber must be subtracted from the total carbohydrate. It would be 80 – 7.5 = 72.5 g of carbohydrates in this case.

Lastly, a molecule not listed in the nutritional value table below is polyphenols—a type of molecule that gives blueberries their pigmentation. They also contain quercetin, kaempferol, and catechins. (1) All molecules related to antioxidant activity and improvement of the cardiovascular system.

Nutritional information of 100 g of dried cranberries

Table of nutritional value 100 g of dried blueberries. Source

Water g 14.8
Energy kcal 317
protein g 2.5
total fat g 2.5
carbohydrates g 80
Fiber g 7.5
Total sugars g 68
Calcium mg 19
Iron mg 0.9
Magnesium mg 18
Match mg 36
Potassium mg 214
Sodium mg 3
Zinc mg 0.49
Vitamin C mg 23.8
Thiamin mg 0.09
Riboflavin mg 0.13
niacin mg 1.2
vitamin B6 mg 0.2
Folate µg 12
B12 vitamin µg 0
Vitamin A µg 7
Vitamin E mg 2.4
Vitamin D UI 0
vitamin K µg 59

Polyphenols: a molecule not listed in nutritional value

Dried cranberries are notable for the presence of unique molecules called polyphenols—these types of bioactive molecules with numerous benefits in terms of nutrition.

Excess sugar is one of the leading causes of overweight, obesity, and diabetes globally. Polyphenols are compounds that can interfere with carbohydrate metabolism. The effects of polyphenols such as reducing hyperglycemia after inhibition of enzymes such as amylase and glucosidase have been confirmed. (1)

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