Berries

The blood of the soil!❤️

info

As per GPT4

Wild Blueberries

Beneficial compounds

Compound	Benefits	Amount per 100g	How to increase bioavailability	Degradation Factors	Freeze-Drying Effects
Anthocyanins	Antioxidant, anti-inflammatory, heart health, cognitive function	25-495 mg	Consume with vitamin C or dietary fats, pair with flavonoids from green tea, turmeric, or onions	Heat, light, pH, storage time	Retains most of the anthocyanins; some loss due to oxidation
Flavonols	Antioxidant, heart health, anti-cancer, anti-inflammatory	15-30 mg	Combine with other flavonoids, consume with dietary fats	Heat, light, storage time, oxidation	Slight loss due to oxidation; overall retention of flavonols
Resveratrol	Antioxidant, anti-aging, heart health, anti-cancer	0.5-5 mg	Consume with dietary fats, black pepper, or grapefruit juice	Heat, light, storage time, oxidation	Retains most of the resveratrol; minimal loss
Vitamin C	Immune system support, antioxidant, skin health	9.7 mg	Consume with iron-rich foods, avoid cooking at high temperatures	Heat, light, storage time, oxidation, pH	Significant loss due to oxidation and degradation
Vitamin K1	Blood clotting, bone health	19.3 µg	Consume with dietary fats, green leafy vegetables	Heat, light, storage time, oxidation	Minimal loss; overall retention of vitamin K1
Vitamin E	Antioxidant, skin health, immune system support	0.57 mg	Consume with dietary fats, vitamin C, selenium	Heat, light, storage time, oxidation	Retains most of the vitamin E; minimal loss
Quercetin	Anti-inflammatory, heart health, immune support, anti-cancer	2-5 mg	Consume with dietary fats, bromelain, black pepper	Heat, light, storage time, oxidation	Retains most of the quercetin; minimal loss
Pterostilbene	Antioxidant, cognitive function, heart health	0.1-1 mg	Consume with dietary fats, black pepper, or grapefruit juice	Heat, light, storage time, oxidation	Retains most of the pterostilbene; minimal loss
Ellagic acid	Antioxidant, anti-cancer, anti-inflammatory	5-10 mg	Consume with dietary fats, black pepper, or grapefruit juice	Heat, light, storage time, oxidation	Retains most of the ellagic acid; minimal loss

Wild Raspberries

Beneficial compounds

Compound	Benefits	Amount per 100g	How to increase bioavailability	Degradation Factors	Freeze-Drying Effects
Anthocyanins	Antioxidant, anti-inflammatory, heart health, cognitive function	10-60 mg	Consume with vitamin C or dietary fats, pair with flavonoids from green tea, turmeric, or onions	Heat, light, pH, storage time	Retains most of the anthocyanins; some loss due to oxidation
Flavonols	Antioxidant, heart health, anti-cancer, anti-inflammatory	20-35 mg	Combine with other flavonoids, consume with dietary fats	Heat, light, storage time, oxidation	Slight loss due to oxidation; overall retention of flavonols
Ellagic acid	Antioxidant, anti-cancer, anti-inflammatory	20-90 mg	Consume with dietary fats, black pepper, or grapefruit juice	Heat, light, storage time, oxidation	Retains most of the ellagic acid; minimal loss
Vitamin C	Immune system support, antioxidant, skin health	26.2 mg	Consume with iron-rich foods, avoid cooking at high temperatures	Heat, light, storage time, oxidation, pH	Significant loss due to oxidation and degradation
Vitamin K1	Blood clotting, bone health	7.8 µg	Consume with dietary fats, green leafy vegetables	Heat, light, storage time, oxidation	Minimal loss; overall retention of vitamin K1
Vitamin E	Antioxidant, skin health, immune system support	1.42 mg	Consume with dietary fats, vitamin C, selenium	Heat, light, storage time, oxidation	Retains most of the vitamin E; minimal loss
Quercetin	Anti-inflammatory, heart health, immune support, anti-cancer	12-20 mg	Consume with dietary fats, bromelain, black pepper	Heat, light, storage time, oxidation	Retains most of the quercetin; minimal loss

Wild Strawberries

Beneficial compounds

Compound	Benefits	Amount per 100g	How to increase bioavailability	Degradation Factors	Freeze-Drying Effects
Anthocyanins	Antioxidant, anti-inflammatory, heart health, cognitive function	20-180 mg	Consume with vitamin C or dietary fats, pair with flavonoids from green tea, turmeric, or onions	Heat, light, pH, storage time	Retains most of the anthocyanins; some loss due to oxidation
Flavonols	Antioxidant, heart health, anti-cancer, anti-inflammatory	10-25 mg	Combine with other flavonoids, consume with dietary fats	Heat, light, storage time, oxidation	Slight loss due to oxidation; overall retention of flavonols
Ellagic acid	Antioxidant, anti-cancer, anti-inflammatory	10-30 mg	Consume with dietary fats, black pepper, or grapefruit juice	Heat, light, storage time, oxidation	Retains most of the ellagic acid; minimal loss
Vitamin C	Immune system support, antioxidant, skin health	58.8 mg	Consume with iron-rich foods, avoid cooking at high temperatures	Heat, light, storage time, oxidation, pH	Significant loss due to oxidation and degradation
Vitamin K1	Blood clotting, bone health	2.2 µg	Consume with dietary fats, green leafy vegetables	Heat, light, storage time, oxidation	Minimal loss; overall retention of vitamin K1
Vitamin E	Antioxidant, skin health, immune system support	0.29 mg	Consume with dietary fats, vitamin C, selenium	Heat, light, storage time, oxidation	Retains most of the vitamin E; minimal loss
Quercetin	Anti-inflammatory, heart health, immune support, anti-cancer	5-15 mg	Consume with dietary fats, bromelain, black pepper	Heat, light, storage time, oxidation	Retains most of the quercetin; minimal loss
Fisetin	Antioxidant, anti-inflammatory, neuroprotective	1-5 mg	Consume with dietary fats, black pepper	Heat, light, storage time, oxidation	Retains most of the fisetin; minimal loss

Differences between 3 top forest berries

Nutritional content:

Wild forest blueberries are rich in anthocyanins, boasting 25-495 mg per 100g, while wild raspberries and strawberries contain lower amounts, with 10-60 mg and 20-180 mg per 100g, respectively.
Wild raspberries are particularly high in ellagic acid, with 20-90 mg per 100g, compared to wild blueberries and strawberries, which have 5-10 mg and 10-30 mg per 100g, respectively.
Wild strawberries are the highest in vitamin C among the three, containing 58.8 mg per 100g. Wild raspberries have 26.2 mg per 100g, and wild blueberries have 9.7 mg per 100g.

Flavor:

Wild forest blueberries have a sweet, tangy flavor with a slightly astringent aftertaste due to their rich anthocyanin content.
Wild raspberries have a sweet-tart taste and a more delicate texture compared to blueberries.
Wild strawberries have a sweet, fragrant, and slightly tart taste. They are often more intensely flavored than their cultivated counterparts.

Appearance:

Wild forest blueberries are small, dark blue to purple-black berries with a matte, slightly waxy surface.
Wild raspberries are small, red, conical-shaped, and made up of many tiny individual drupelets that form a cohesive structure.
Wild strawberries are small, red, heart-shaped fruits covered with tiny seeds, and are generally smaller than their cultivated counterparts.

Habitat and growth:

Wild forest blueberries typically grow in acidic, well-drained soils in forested areas, bogs, or heathlands.
Wild raspberries are more commonly found in forest edges, meadows, or along roadsides, and prefer well-drained soils and sunny areas.
Wild strawberries can grow in a variety of habitats, including meadows, woodland clearings, and grassy slopes, and can tolerate a range of soil conditions.