| Nutrient | Content | Reference |
|---|---|---|
| Calories | 61kCal | 61kCal |
| Proteins | 1.22g | 1g |
| Fats | 0.76g | 1g |
| Carbohydrates | 9.71g | 10g |
| Dietary fiber | 2.6g | 3g |
| Water | 85.48g | 85g |
| Ash | 0.23g | 0g |
| Vitamin A, RE | 6mcg | 6mcg |
| beta Carotene | 0.069mg | 0mg |
| Vitamin B1, thiamine | 0.067mg | 0mg |
| Vitamin B2, riboflavin | 0.414mg | 0mg |
| Vitamin B5, pantothenic | 0.265mg | 0mg |
| Vitamin B6, pyridoxine | 0.026mg | 0mg |
| Vitamin B9, folate | 33mcg | 33mcg |
| Vitamin C, ascorbic | 18.3mg | 18mg |
| Vitamin E, alpha tocopherol, TE | 1.69mg | 2mg |
| beta Tocopherol | 0.01mg | 0mg |
| gamma Tocopherol | 0.19mg | 0mg |
| tocopherol delta | 0.01mg | 0mg |
| Vitamin K, phylloquinone | 17.2mcg | 17mcg |
| Vitamin PP, NE | 0.597mg | 1mg |
| Potassium, K | 75mg | 75mg |
| Calcium, Ca | 13mg | 13mg |
| Magnesium, Mg | 7mg | 7mg |
| Sodium, Na | 6mg | 6mg |
| Sera, S | 12.2mg | 12mg |
| Phosphorus, P | 29mg | 29mg |
| Iron, Fe | 0.37mg | 0mg |
| Manganese, Mn | 2mg | 2mg |
| Copper, Cu | 30mcg | 30mcg |
| Zinc, Zn | 0.2mg | 0mg |
| Mono- and disaccharides (sugars) | 6.46g | 6g |
| Glucose (dextrose) | 3.1g | 3g |
| Sucrose | 0.01g | 0g |
| Fructose | 3.35g | 3g |
Blueberries are one of the healthiest and tastiest berries. Housewives know many recipes using blueberries: they bake pies and pies, rolls and sweet casseroles with it. Jams, marmalade and marshmallow are prepared from it. It is added in the preparation of compotes, jelly and mousses.
Raw blueberries are rubbed with sugar. It is worth remembering that blueberries are not only tasty, but also very healthy. It is thanks to the substances that it contains that blueberries have a positive effect on the entire body. Blueberries improve vision, have a beneficial effect on the gastrointestinal tract, have anti-inflammatory properties, lower blood sugar levels, and improve skin condition.
Therefore, housewives try to prepare blueberries in different ways: they freeze them, grind them raw with sugar, and make jam. I suggest trying one of the ways to harvest blueberries for the winter - dry them. Such blueberries can be added to tea, pastries, and simply enjoy dry berries in winter as natural sweets.
Recipes with fresh blueberries
Step 1
For work, we need blueberries, a colander and a vegetable dryer.
Step 2
Inspect the berries, removing the dented ones. Remove debris and leaves. If necessary, gently rinse the blueberries under running water and shake off the moisture.
Step 3
Arrange the blueberries in a single layer on the racks of the fruit and vegetable dryer.
Step 4
Dry blueberries for 5-6 hours. Store dried blueberries in tightly closed jars or containers.
Step 1
For work, we need blueberries, a baking sheet, parchment paper.
Step 2
Sort blueberries, removing leaves and damaged berries. If there is such a need, then pre-wash the blueberries and dry them. Arrange the blueberries in a single layer on a baking sheet lined with parchment paper.
Step 3
Dry in the oven first at 45°C and after 3 hours at 65°C. Depending on the size of the berries, it will take you from 4 to 12 hours to dry.
Step 4
Blueberry Yield: From 500 g of fresh blueberries, you will get approximately 70 g of dried blueberries. Store dried blueberries in a tightly sealed glass container in a cool, dark place.
The first thing that comes to mind when we hear about blueberries is that they have a beneficial effect on vision. However, the benefits of this excellent wild berry are not limited to this. Blueberries contain antioxidants and are an excellent tool for the prevention of cancer. Blueberries are rich in potassium, calcium, phosphorus and magnesium. It contains iron, organic acids and mineral salts. Blueberries are rich in pectins, which clean the digestive tract well from decomposition products and toxins. It contains a lot of blueberries and vitamin C.
Blueberries are a low-calorie berry, so it can be safely used by people on a diet. Freezing preserves almost all of the beneficial properties of blueberries, so if you have the opportunity, freeze blueberries for the winter. Then, from frozen blueberries, it will be possible to prepare fillings for pies and buns, compote, jelly, pour ice cream with blueberry puree or serve with pancakes, pancakes. Depending on the purpose of the subsequent use of blueberries, they can be frozen in the form of mashed potatoes, in sugar syrup or whole berries.
Recipes with fresh blueberries
Step 1
For work, we need blueberries - 1 kg, water - 500 ml, sugar - 100 g, a colander, a saucepan, containers for freezing.
Step 2
Sort blueberries, rinse gently under running water. Shake off moisture.
Step 3
Divide into freezer containers.
Step 4
Prepare sugar syrup: combine water and sugar. Boil. Cool completely.
Step 5
Pour the berries with cold syrup. Send to the refrigerator for 1-2 hours.
Step 6
Close the lid tightly and send to the freezer for storage. Frozen blueberries are ready.
Step 1
For work, we need fresh blueberries, a colander, a plate, freezer bags.
Step 2
Sort the berries, rinse gently under running water. Shake off moisture. Dry by spreading the berries in one layer.
Step 3
Arrange dry berries in one layer on plates (you can use trays). Send to the freezer for 1-2 hours to freeze the berries.
Step 4
Pack frozen berries in portions in freezer bags. Send to freezer for storage.
Step 1
For work, we need fresh blueberries - 1 kg, sugar - 200 g, a colander, a bowl, a blender, plastic containers for freezing.
Step 2
Sort blueberries. Remove leaves, debris and damaged berries. Rinse carefully under running water. Shake off the water.
Step 3
In a bowl, combine blueberries and sugar.
Step 4
Grind with a blender. It is not necessary to achieve a homogeneous mass. If the mashed potatoes come across pieces of berries of different sizes, it will be even more interesting. Send in the refrigerator for 1-2 hours so that the sugar in the puree dissolves well.
Step 5
Pack the puree in portions in plastic freezer containers. Send to freezer for storage.
The middle of summer is the season of those very fragrant berries that lie right under your feet in the forest. Walk in the fresh air, eat strawberries and blueberries and replenish your supply of vitamins with pleasure!
Blueberries contain a large amount of vitamin C and minerals - potassium, sodium, magnesium, calcium, iron. Strawberries are rich in vitamins C, B, E, as well as folic acid. Note that blueberries help reduce blood sugar levels, and strawberries help remove free radicals and prevent premature aging!
We share excellent recipes for dishes with strawberries and blueberries. Most importantly, do not forget to get enough of fresh berries right from the bush.
The most delicious dessert ever! A handful of strawberries and blueberries, a spoonful of sugar, a glass of milk and you're done!
In a blender bowl, beat strawberries and sugar in a ratio of 1 to 1.5 until smooth. Arrange the jam in sterile jars, sprinkle with sugar and seal tightly with lids. Store strawberries in the refrigerator, enjoy!
A step-by-step recipe for making strawberries for the winter without cooking >>>
Blueberry Jam Ingredients:
1 kg blueberries; 700 g sugar.
Sort blueberries and rinse under cold water. Place the berries in a heavy bottomed saucepan, add the sugar and stir gently. Bring the jam to a boil over low heat, stirring constantly, and simmer for 5 minutes. Pour the jam into sterilized jars, roll up and store in a cool place. Enjoy!
Try the fragrant and tender strawberry pie.
Base Ingredients:
1 1/4 cups flour; 1/4 cup powdered sugar; 1 pinch of salt; 115 g butter at room temperature
Filling Ingredients:
220 g mascarpone; 1/3 cup 30% cream; 1/3 cup sugar; 1-2 cups of strawberries; 2 tbsp. jam spoons.
Mix flour with sugar, salt and butter. The dough should be elastic, if necessary, add a tablespoon of water. Wrap the dough in cling film and refrigerate for 1 hour. Put the dough in a baking dish, forming high sides, prick with a fork and put in the oven, preheated to 180 degrees, for 10-12 minutes. Then let the base cool completely.
In a deep bowl, beat the mascarpone, cream and sugar with a mixer. Put the filling in the tart, spread the berries on top. Heat the jam in a saucepan until the syrup thickens. Lubricate the strawberries with warm jam and serve the cake with tea. Bon appetit!
Base Ingredients:
260 g flour; 120 g butter; 75 g of sugar; 2 egg yolks; 1 st. a spoonful of sour cream; 1 pinch of salt.
Filling Ingredients:
200 g sour cream; 2 eggs; 4 tbsp. tablespoons of sugar (for sprinkling berries); 60 g sugar (for pouring); 1 teaspoon vanilla sugar; 20 g of starch; 1 1/2 tbsp blueberries
Cut cold butter into cubes. Sift the flour on the table with a slide, put the butter on top and chop the dough into crumbs with a large sharp knife. Add yolks one at a time, as well as sugar, salt and sour cream. Wrap the dough in cling film and refrigerate for 1-2 hours. Then roll out the dough and put it in a baking dish, forming the sides. Lay a sheet of parchment paper on the dough, sprinkle peas on top and put in the oven, heated to 200 degrees for 10-12 minutes.
Rinse blueberries. Sprinkle half of the berries with 3 tablespoons of sugar, mix and put on the base. Put the remaining berries also on top and sprinkle with a spoonful of sugar. In a separate bowl, mix eggs, sour cream, sugar, vanilla sugar and starch. Pour the cake with the resulting mass and send to bake for 15-20 minutes at 180 degrees. Happy tea!
Strawberry Jam Ingredients:
500 g strawberries; 500 g of sugar; 200 ml of water.
Wash the berries well. Pour water into a saucepan, add sugar and place over medium heat. Bring syrup to a boil, stirring constantly, and remove from heat. Send the strawberries to the syrup and put on medium heat again. Bring the jam to a boil and boil for 7-8 minutes. Pour hot jam into sterilized jars, roll up and store in a cool place.
Base Ingredients:
200 g flour; 150 g butter; 100 g of sugar; 1 egg; 1 teaspoon of baking powder.
Filling Ingredients:
500 g of cottage cheese; 200 g blueberries; 2 eggs; 100 g of sugar; 100 g sour cream.
Prepare the base dough. Add the diced butter to the sifted flour and baking powder and rub into crumbs. Add sugar, egg and knead the dough. Wrap the dough in cling film and refrigerate for 30-60 minutes.
For the filling, wipe the cottage cheese through a sieve. Add sour cream, eggs, sugar and beat with a mixer until smooth.
Put the dough in a baking dish lined with parchment, spread the filling on the dough, then blueberries. Send the cake to the oven, preheated to 180 degrees, for 35 minutes. Cool the cake in the form.
Ingredients:
2 cups of flour; 120 g butter; 2 eggs; 1 cup of sugar; 1 glass of kefir; 2 tsp baking powder; 300 ml 30% cream; powdered sugar to taste; 200-300 g strawberries.
Melt the butter in a water bath and send it to a deep bowl with sugar, mix well so that the sugar begins to dissolve. Add eggs, warm kefir, add flour with baking powder. Divide the batter into cupcake liners and bake in the oven at 200 degrees for 18-20 minutes.
Whip cream with powdered sugar and decorate completely cooled cupcakes with a piping bag. Sprinkle generously with strawberries and enjoy!
Delicate, crumbly muffins with fresh blueberries.
Ingredients:
4 1/2 cups flour; 200 g butter; 1/2 l of kefir; 300 g of sugar; 3 eggs; 1 teaspoon of soda; 500 g blueberries.
Pound butter at room temperature with sugar, add eggs one at a time. Then pour in kefir, sift flour, add soda slaked with vinegar or lemon juice. Sprinkle blueberries with a little flour, mix and add to the dough. Spread the dough into molds and bake at 180 degrees for 20 minutes. Tender and delicious cupcakes are ready!
Ingredients:
500 g ice cream; 1 glass of milk; 5 st. tablespoons blueberries.
Rinse the blueberries, remove the specks. In the bowl of a blender, beat the ice cream, milk and blueberries until smooth. Enjoy!
Tartlets with the most delicate cream and fragrant berries, what could be better?
Dough Ingredients:
450 g flour; 200 g butter; 1 tsp salt; 4 tbsp. l. ice water.
Cream Ingredients:
150 g cream cheese; 120 ml 30% cream; 40 g of powdered sugar; 1 pack of vanilla sugar; 300 g strawberries.
Sift flour into a large bowl, add salt and butter, cut into cubes. Pound the mass into small crumbs, pour in cold water. Mix the dough, gather into a ball, wrap in cling film and refrigerate for 20 minutes. Then roll out a piece of dough, put it in a mold, prick with a fork and bake the tartlets until golden brown at 180 degrees.
To make the cream, beat cream cheese, cream, icing sugar and vanilla sugar in a deep bowl until fluffy and smooth. Stuff the cooled tartlets with buttercream, put strawberries on top and try!
An easy to make and very healthy dessert.
Pudding Ingredients:
2 glasses of milk; 2/3 cup chia seeds; 2 large handfuls of blueberries; 2 tbsp. l. liquid honey.
Divide chia seeds into 2 jars and fill with milk. Cover jars with lids or foil and refrigerate overnight or 3-5 hours. Put blueberries on the finished pudding, pour over honey and try!
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