Table 1.

Berries with select nutrient and phytochemical profiles expressed in values per 100 g of edible portion.^5,6

Fruit	Total anthocyanidin content (mg)*	Total flavan-3-ols (mg)†	Total flavonols (mg)‡	Calories (kcal)	Fiber (g)	Vitamin C (mg)	Vitamin E (mg)
Blackberry	90.46	42.5	2.49	43	5.3	21	1.17
Blueberry	163.52	51.71	9.72	57	2.4	9.7	0.57
Bilberry	430.91	4.13	NF	NF	NF	NF	NF
Chokeberry, raw	437.22	NF	8.90	NF	NF	NF	NF
Cranberry juice (unsweetened)	NF	0.92	20.82	46	0.1	9.3	1.20
Cranberry juice cocktail	0.46	0.19	1.79	54	NF	42.3	0.22
Cranberry (dried, sweetened)	0.72	NF	6.91	NF	NF	NF	NF
Cranberry sauce (canned, sweetened)	0.14	NF	5.11	151	1.0	2.0	0.83
Currant, black, raw	272.44	1.17	12.69	63	NF	181	1.0
Mulberries, raw	NF	NF	2.47	43	1.7	36.4	0.87
Black raspberry	324.02	NF	NF	NF	NF	NF	NF
Red raspberry (raw)	38.68	6.63	1.32	52	6.5	26.2	0.87
Strawberry	33.63	4.51	1.6	32	2.0	58.5	0.29

^*Total anthocyanidins (cyanidin, delphinidin, peonidin, petunidin).

^†Total flavan-3-ols [(−)-epicatechin, (−)-epicatechin 3-gallate, (−)-epigallocatechin, (−)-epigallocatechin 3 gallate, (+)-catechin, (+)-gallocatechin].

^‡Total flavonols (kaempferol, myricetin, quercetin).

Abbreviation: NF, not found in the USDA food composition database.