Table 6.

Huckleberry species and characteristics, adapted from [149,150,151].

	V. membranaceum	V. parvifolium	V. scoparium	V. ovalifolium	V. ovatum	V. caespitosum	V. deliciosum
Names	bilberries, mountain huckleberry, grouseberries, hortleberries, black huckleberry, hortleberries, and thin-leaf huckleberry	red huckleberry, red bilberry	small-leaved huckleberry, grouseberry, dwarf red whortleberry, and red alpine blueberry	oval-leaf blueberry, oval-leaf bilberry, oval-leaf huckleberry, Alaska blueberry	evergreen huckleberry	dwarf blueberry, dwarf bilberry, dwarf huckleberry, and dwarf whortleberry	cascade huckleberry, cascade bilberry or blue huckleberry
Flower	creamy-pink	greenish to pinkish	pink	pink	bright pink	pink	pink
Fruit/Berries	large, shining black, dull black, deep purple, rarely red, 9–13 mm d.	red, occasionally faintly glaucous, 7–9 mm diam, more tart than sweet	translucent red, red, or bluish purple, 4 -6 mm d., soft, tart	bright blue, glaucous, dull purplish black or black, 810 mm d.	purplish-black, 6–9 mm d.	bright blue and glaucous, rarely dull black, 59 mm d., great flavour	blue and glaucous, occasionally dull black, maroon, or red, 9–15 mm d., especially flavorful berries
Distribution	Rocky Mountains from SW-NW Territories S to N California and N Utah	Pacific coast of N America from Alaska to N California, inland to SE British Columbia	SE British Columbia and adjacent Alberta, E to the Black Hills of South Dakota, and south to SW Colorado	Pacific Rim from Central Japan, Kamchatka, Aleutian Islands, S along the Pacific coast to S central Oregon and inland to N Idaho	Pacific Coast from British Columbia to central California	Alaska to Newfoundland, southward along the Atlantic Seaboard to S Maine and S Vermont; in the W, S to the W highlands of Guatemala	Pacific coastal mountain ranges from S British Columbia to N California, Montana and Idaho
Commercial value	food industry: jams, syrups, tea, culinary uses; medicinal uses; cosmetic uses	berries—food industry: jam, jelly, wine; leaves—medicinal use, ornamental use	culinary use	culinary use	the food industry, such as jam; medicinal use; ornamental use	the food industry; ornamental use	food industry
* TP	1.70 mg of GAE/g of FW	0.81 mg of GAE/g of FW	-	2.81 mg of GAE/g of FW	2.84 mg of GAE/g of FW	-	1.41 mg of GAE/g of FW
** TA	1.69 mg of C3G/g of FW	0.11 mg of C3G/g of FW	-	3.07 mg of C3G/g of FW	3.64 mg of C3G/g of FW	-	1.35 mg of C3G/g of FW
*** AC	ORAC 21 µmol of TE/g of FW, FRAP 40.5 µmol of TE/g of FW	ORAC 7.3 µmol of TE/g of FW FRAP 10 µmol of TE/g of FW	-	ORAC 37.8 µmol of TE/g of FW FRAP 76.2 µmol of TE/g of FW	ORAC 41.1 µmol of TE/g of FW—FRAP 70.2 µmol of TE/g of FW	-	ORAC 14.6 µmol of TE/g of FW FRAP 30.2 µmol of TE/g of FW
**** F3 and F	Catechins > 240 µg/g of FW	Catechins > 154 µg/g of FW	-	Catechins > 104 µg/g of FW	Catechins > 69 µg/g of FW	-	Catechins > 109 µg/g of FW
Chlorogenic acid	62.6 µg/g of FW	60.2 µg/g of FW	-	1< µg/g of FW	466 µg/g of FW	-	72.4 µg/g of FW
Caffeic acid	17.6 µg/g of FW	150 µg/g of FW	-	5.1 µg/g of FW	5.8 µg/g of FW	-	41.3 µg/g of FW
Ferulic acid	21.7 µg/g of FW	38.5 µg/g	-	17.9 µg/g of FW	109 µg/g of FW	-	22.6 µg/g of FW
p-hydroxybenzoic acid	1.5 µg/g of FW	553 µg/g of FW	-	1.6 µg/g of FW	12.1 µg/g of FW	-	6.9 µg/g of FW
p-coumaric acid	21.1 µg/g of FW	97.3 µg/g of FW	-	23.9 µg/g of FW	32.4 µg/g of FW	-	16.6 µg/g of FW
***** TPC	124.5 µg/g of FW	899 µg/g of FW	-	48.5 µg/g of FW	625.3 µg/g of FW	-	159.8 µg/g of FW
****** Anthocyanidins	1294 µg/g of FW	112.9 µg/g of FW	-	2179 µg/g of FW	1850 µg/g of FW	-	996.3 µg/g of FW

FW—fresh weight; d—diameter; * TP—total phenolics; ** TA—total anthocyanins; *** AC—antioxidant capacity; **** F3 and F—Flavan-3-ol and Flavonol content; ***** TPC—Total phenolic acid content; ****** Anthocyanidins (cyanidin, delphinidin, malvidin, peonidin, and petunidin); ORAC—oxygen radical absorbance capacity.