United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  09050, Blueberries, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Vaccinium spp.
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 5%   Refuse Description:   Stems and green or spoiled berries
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 148 g

berries 68 g
Proximates Water 1, 2, 3 g 84.21 12 0.670 124.63 57.26
Proximates Energy kcal 57 -- -- 84 39
Proximates Energy kJ 240 -- -- 355 163
Proximates Protein 1, 2, 3 g 0.74 12 0.010 1.10 0.50
Proximates Total lipid (fat) 1, 2, 3 g 0.33 12 0.010 0.49 0.22
Proximates Ash 1, 2, 3 g 0.24 12 0.005 0.36 0.16
Proximates Carbohydrate, by difference g 14.49 -- -- 21.45 9.85
Proximates Fiber, total dietary 2 g 2.4 4 0.100 3.6 1.6
Proximates Sugars, total 2, 3 g 9.96 8 0.550 14.74 6.77
Proximates Sucrose 2, 3 g 0.11 8 0.000 0.16 0.07
Proximates Glucose (dextrose) 2, 3 g 4.88 8 0.270 7.22 3.32
Proximates Fructose 2, 3 g 4.97 8 0.270 7.36 3.38
Proximates Lactose 2, 3 g 0.00 8 0.000 0.00 0.00
Proximates Maltose 2, 3 g 0.00 8 0.000 0.00 0.00
Proximates Galactose 2, 3 g 0.00 8 0.000 0.00 0.00
Proximates Starch 2 g 0.03 4 0.020 0.04 0.02
Minerals Calcium, Ca 1, 2, 3 mg 6 12 0.000 9 4
Minerals Iron, Fe 1, 2, 3 mg 0.28 12 0.010 0.41 0.19
Minerals Magnesium, Mg 1, 2, 3 mg 6 12 0.000 9 4
Minerals Phosphorus, P 1, 2, 3 mg 12 12 0.000 18 8
Minerals Potassium, K 1, 3 mg 77 6 5.000 114 52
Minerals Sodium, Na 1, 3 mg 1 6 0.000 1 1
Minerals Zinc, Zn 1, 2, 3 mg 0.16 12 0.010 0.24 0.11
Minerals Copper, Cu 1, 2, 3 mg 0.057 12 0.014 0.084 0.039
Minerals Manganese, Mn 1, 2 mg 0.336 8 0.028 0.497 0.228
Minerals Selenium, Se 3 µg 0.1 2 -- 0.1 0.1
Vitamins Vitamin C, total ascorbic acid 1 mg 9.7 4 0.800 14.4 6.6
Vitamins Thiamin 1, 2, 3 mg 0.037 12 0.006 0.055 0.025
Vitamins Riboflavin 1, 2, 3 mg 0.041 12 0.000 0.061 0.028
Vitamins Niacin 1, 2, 3 mg 0.418 12 0.089 0.619 0.284
Vitamins Pantothenic acid 1, 2, 3 mg 0.124 12 0.008 0.184 0.084
Vitamins Vitamin B-6 1, 2, 3 mg 0.052 12 0.000 0.077 0.035
Vitamins Folate, total 1, 2, 3 µg 6 12 0.000 9 4
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 6 12 0.000 9 4
Vitamins Folate, DFE µg 6 -- -- 9 4
Vitamins Choline, total 2 mg 6.0 -- -- 8.9 4.1
Vitamins Betaine 2 mg 0.2 1 -- 0.3 0.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE 1, 2, 3 µg 3 -- -- 4 2
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1, 2, 3, 4 µg 32 16 3.000 47 22
Vitamins Carotene, alpha 2, 3, 4 µg 0 12 0.000 0 0
Vitamins Cryptoxanthin, beta 2, 3, 4 µg 0 12 0.000 0 0
Vitamins Vitamin A, IU 1, 2, 3 IU 54 -- -- 80 37
Vitamins Lycopene 2, 3 µg 0 6 0.000 0 0
Vitamins Lutein + zeaxanthin 2, 3 µg 80 6 5.000 118 54
Vitamins Vitamin E (alpha-tocopherol) 2 mg 0.57 4 0.090 0.84 0.39
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Tocopherol, beta 2 mg 0.01 4 0.000 0.01 0.01
Vitamins Tocopherol, gamma 2 mg 0.36 4 0.040 0.53 0.24
Vitamins Tocopherol, delta 2 mg 0.03 4 0.009 0.04 0.02
Vitamins Tocotrienol, alpha 2 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, beta 2 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, gamma 2 mg 0.07 4 0.006 0.10 0.05
Vitamins Tocotrienol, delta 2 mg 0.00 4 0.000 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) 2, 3 µg 19.3 8 1.500 28.6 13.1
Lipids Fatty acids, total saturated g 0.028 -- -- 0.041 0.019
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.017 -- -- 0.025 0.012
Lipids 18:0 g 0.005 -- -- 0.007 0.003
Lipids Fatty acids, total monounsaturated g 0.047 -- -- 0.070 0.032
Lipids 16:1 undifferentiated g 0.002 -- -- 0.003 0.001
Lipids 18:1 undifferentiated g 0.047 -- -- 0.070 0.032
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.146 -- -- 0.216 0.099
Lipids 18:2 undifferentiated g 0.088 -- -- 0.130 0.060
Lipids 18:3 undifferentiated g 0.058 -- -- 0.086 0.039
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.003 -- -- 0.004 0.002
Amino Acids Threonine g 0.020 -- -- 0.030 0.014
Amino Acids Isoleucine g 0.023 -- -- 0.034 0.016
Amino Acids Leucine g 0.044 -- -- 0.065 0.030
Amino Acids Lysine g 0.013 -- -- 0.019 0.009
Amino Acids Methionine g 0.012 -- -- 0.018 0.008
Amino Acids Cystine g 0.008 -- -- 0.012 0.005
Amino Acids Phenylalanine g 0.026 -- -- 0.038 0.018
Amino Acids Tyrosine g 0.009 -- -- 0.013 0.006
Amino Acids Valine g 0.031 -- -- 0.046 0.021
Amino Acids Arginine g 0.037 -- -- 0.055 0.025
Amino Acids Histidine g 0.011 -- -- 0.016 0.007
Amino Acids Alanine g 0.031 -- -- 0.046 0.021
Amino Acids Aspartic acid g 0.057 -- -- 0.084 0.039
Amino Acids Glutamic acid g 0.091 -- -- 0.135 0.062
Amino Acids Glycine g 0.031 -- -- 0.046 0.021
Amino Acids Proline g 0.028 -- -- 0.041 0.019
Amino Acids Serine g 0.022 -- -- 0.033 0.015
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Anthocyanidins Cyanidin 5, 6, 7, 8, 9, 10, 11, 12, 13 mg 8.5 55 1.79 12.5 5.8
Anthocyanidins Petunidin 6, 7, 8, 9, 10, 11, 12, 13 mg 31.5 54 1.64 46.7 21.4
Anthocyanidins Delphinidin 5, 6, 7, 8, 9, 10, 11, 12, 13 mg 35.4 55 5.49 52.4 24.1
Anthocyanidins Malvidin 6, 7, 8, 9, 10, 11, 12, 13 mg 67.6 54 3.5 100.0 46.0
Anthocyanidins Pelargonidin 5, 7 mg 0.0 8 0 0.0 0.0
Anthocyanidins Peonidin 6, 7, 8, 12 mg 20.3 17 4.43 30.0 13.8
Flavan-3-ols (+)-Catechin 7, 14, 15, 16, 17 mg 5.3 23 1.77 7.8 3.6
Flavan-3-ols (-)-Epigallocatechin 7, 14, 15 mg 0.7 15 0.18 1.0 0.4
Flavan-3-ols (-)-Epicatechin 7, 14, 15, 16, 17 mg 0.6 33 0.09 0.9 0.4
Flavan-3-ols (-)-Epicatechin 3-gallate 7, 14, 15 mg 0.0 15 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 7, 14, 15 mg 0.0 15 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 7, 14, 15 mg 0.1 15 0.03 0.2 0.1
Flavanones Hesperetin 7 mg 0.0 8 0 0.0 0.0
Flavanones Naringenin 7 mg 0.0 8 0 0.0 0.0
Flavones Apigenin 5, 7 mg 0.0 8 0 0.0 0.0
Flavones Luteolin 5, 7 mg 0.2 4 0.2 0.3 0.1
Flavonols Kaempferol 5, 10, 13, 16, 18, 19, 20 mg 1.7 17 0.21 2.5 1.1
Flavonols Myricetin 5, 7, 9, 10, 11, 13, 16, 18, 19, 20, 21 mg 1.3 62 0.21 1.9 0.9
Flavonols Quercetin 5, 7, 9, 10, 11, 13, 16, 18, 19, 20, 21, 22, 23 mg 7.7 72 0.18 11.4 5.2
Isoflavones Daidzein 27, 28 mg 0.00 2 -- 0.00 0.00
Isoflavones Genistein 27, 28 mg 0.00 2 -- 0.00 0.00
Isoflavones Glycitein 28 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 27, 28 mg 0.00 2 -- 0.00 0.00
Isoflavones Formononetin mg 0.00 1 -- 0.00 0.00
Isoflavones Coumestrol mg 0.00 1 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 24, 25, 26 mg 6.4 12 3.24 9.5 4.4
Proanthocyanidin Proanthocyanidin trimers 24, 25, 26 mg 4.9 12 3.01 7.3 3.3
Proanthocyanidin Proanthocyanidin 4-6mers 25, 26 mg 20.5 9 4.24 30.4 14.0
Proanthocyanidin Proanthocyanidin 7-10mers 25, 26 mg 14.3 9 2.02 21.2 9.7
Proanthocyanidin Proanthocyanidin polymers (>10mers) 25, 26 mg 136.0 9 48.98 201.3 92.5

Sources of Data

1Produce Marketing Association (PMA) Nutrient Content of Blueberry , 1990    
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 4d , 2001  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5k , 2001  Beltsville MD  
4J L Bureau, R J Bushway HPLC determination of carotenoids in fruits and vegetables in the United States , 1986 J Food Sci 52   pp.128-130
5Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
6Gao, L., and Mazza, G.  Quantitation and distribution of simple and acylated anthocyanins and other phenoics in blueberries. , 1994 J. Food Sci. 59   pp.1057-1059
7Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
8Netzel, M., Netzel, G., Tian, Q., Schwartz, S., and Konzak, I. Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins. , 2006 J. Agric. Food Chem. 54   pp.9820-9826
9Wang, S. Y., Chen, H., Camp, M. J., and Ehlenfeldt, M. K. Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade). , 2012 Food Chemistry 132   pp.855-864
10Wang, C. Y., Wang, S. Y., and Chen, C.  Increasing antioxidant activity and reducing decay of blueberries by essential oils. , 2008 J. Agric. Food Chem. 56   pp.3587-3592
11Wang, S. Y., Chen, C., Sciarappa, W., Wang, C. Y., and Camp, M. Fruit quality, antioxidant capacity, and flavonoid content of organically grown and conventionally grown blueberries. , 2008 J. Agric. Food Chem. 56   pp.5788-5794
12Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. , 2006 J. Agric. Food Chem. 54   pp.4069-4075
13Zheng, W. and Wang, S.Y. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries , 2003 J. Agric. Food Chem. 51   pp.502-509
14Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
15de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
16Sellappan, S., Akoh, C.C., and Krewer, G.  Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. , 2002 J. Agric. Food Chem. 50 8   pp.2432-2438
17Tsanova-Savova, S., Ribarova, F., and Gerova, M.  (+)-Catechin and (-)-Epicatechin in Bulgarian fruits. , 2005 J. Food Comp. Anal. 18   pp.691-698
18Bilyk, A., and Sapers, G. M.  Varietal differences in the quercetin, kaempferol, and myricetin contents of highbush blueberry, cranberry, and thornless blackberry fruits. , 1986 J. Agric. Food Chem. 34   pp.585-588
19H�kkinen, S. H., K�renlampi, S. O., Heinonen, I. M., Mykk�nen, H. M., and T�rr�nen, A. R.  Content of flavonols quercetin, myricetin, and kaempferol in edible berries. , 1999 J. Agric. Food Chem. 47   pp.2274-2279
20Jakobek L., �eruga, M., Novak, I., and Medvidovic-Kosanovic, M. Flavonols, phenolic acids and antioxidant activity of some red fruits. , 2007 Deutsche Lebensmittel-Rundschau 103   pp.369-378
21Cho, M. J., Howard, L. R., Prior, R. L., and Clark, J. R.  Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry. , 2005 J. Sci. Food Agric. 85   pp.2149-2158
22Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
23Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., and Kanazawa, K.  Simultaneous determination of all polyphenols in vegetables, fruits, and teas , 2003 J. Agric. Food Chem. 51 3   pp.571-581
24de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
25Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
26Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
27Mazur, W. M., Uehara, M., W�h�l�, K., and Adlercreutz, H.  Phyto-oestrogen content of berries, and plasma concentrations and urinary excretion of enterolactone after a single strawberry-meal in human subjects. , 2000 Brit. J. Nutr. 83   pp.381-387
28Thompson, L. U., Boucher, B. A., Liu, Z., Cotterchio, M., and Kreiger, N.  Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. , 2006 Nutr. Cancer 54   pp.184-201
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1491 BLUEBERRY
  • C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION