蓝莓,分为野生蓝莓和栽培蓝莓。野生蓝莓(矮丛越橘)和他们的“表兄弟”栽培蓝莓在几个重要方面有明显不同。最大的不同之处是野生(矮丛)蓝莓不是人工种植的,它们主要通过根茎或地下茎扩散传播,从而产生新的芽和茎。野生蓝莓的产地和贫瘠之地包含许多不同品种的浆果,因此导致野生蓝莓作物的大小和颜色的多样性。野生蓝莓种植者使用许多现代作物管理技术精心照顾他们的蓝莓田,促进野生蓝莓的增长。
其他不同之处包括:
抗氧化能力
野生蓝莓含有强大的抗氧化剂花青素,每份比栽培蓝莓具有更强的抗氧化能力。
味道
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野生蓝莓比栽培蓝莓有着更强烈、更甜、更浓郁的味道。
尺寸
野生蓝莓比栽培蓝莓体积更小,更紧实(含水份少),这意味着在每磅里面你能得到更多的野生蓝莓。
表现
野生蓝莓在烘烤和其他制作工艺中能保持形状、材质和色彩。它们同时更适合于冷冻:分粒速冻野生蓝莓保质期超过两年。
科学研究显示,许多能为蔬菜和水果带来颜色的非常化学物质(被称为植物化学物质),对人体有益。更重要的是,一本全国性的新书《颜色代码》探讨了食物颜色和最佳健康之间的有力联系。詹姆斯·A·约瑟夫博士是这本书的作者之一。他认为:,“将五颜六色的水果和蔬菜融入日常的饮食计划,可能是最好的抵御许多老化疾病最好的防御策略。”
美国农业部对美国人的膳食指南明确建议,每天要吃更多的水果和蔬菜。根据你每个人的年龄和体重的不同,每天食用1杯 到2½ 杯水果。
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