The U.S. Highbush Blueberry council (USHBC) will conduct a virtual Blueberry Nutritional Seminar on May 28, 2021, for nutritionists working in hospitals, hospitality, and food processing industries, as well as food processors and academics working on nutrition and research and development.
The seminar will be addressed by Alicia M. Adler, USHBC vice president - Global Business Development; Dr Leslie Wada, USHBC health research administrator; and Dr Kavitha Reddy, Celebrity Nutritionist. This was informed by Raj Kapoor, India Representative, USHBC.
Blueberry Nutrition:
Living a healthy and happy life often begins with diet. But between work, exercise and family, health-conscious food decisions can slip through the cracks. The good news is blueberries can help.
Blueberries offer many nutritional and health benefits. They are low in fat and sodium, have just 80 calories per cup and contain phytonutrients called polyphenols. This group includes anthocyanins (163.3 mg/100 g), which are the compounds that give blueberries their blue colour.
Blueberries are a good source of Vitamin C and are high in manganese. Vitamin C is necessary for growth and development of tissue and promotes wound healing. Manganese helps the body process cholesterol and nutrients such as carbohydrates and protein.
Blueberries are also a good source of dietary fiber. Dietary fiber may reduce the risk of heart disease and adds bulk to your diet, which may help you feel full faster.