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Chickpea Nutritional Values: The Legume is so Healthy

The nutritional values ​​of chickpeas turn the inconspicuous legumes into real powerhouses. Find out more about calories, nutritional values ​​and what makes chickpeas healthy here.

We humans have been growing chickpeas as a crop for around 8,000 years. And the legumes are still extremely popular as small all-rounders. Their mild, nutty flavor suits a variety of cuisines – whether Mediterranean or Asian. They can also be processed in a variety of ways, for example to make hummus or falafel.

In addition to its culinary advantages, the chickpea scores with its nutritional values ​​and the many healthy ingredients. This makes them an enrichment for every menu. Chickpeas are particularly valuable for a plant-based diet in which legumes replace animal protein.

Chickpeas: nutritional values ​​at a glance

Chickpeas are usually available in two varieties: dried or cooked and canned.

100 grams of dried chickpeas have the following nutritional values:
Energy: 378kcal
Fat: 6g
Carbohydrates: 63g
Egg white: 20.5 g
100 grams of cooked chickpeas have these nutritional values:
Energy: 128kcal
Fat: 1.6g
Carbohydrates: 20.8g
Protein: 8g
There is a lot of protein in chickpeas. They also contain the essential amino acids lysine and threonine – the body needs these in order to produce new proteins. This is what makes legumes so popular in a vegetarian or vegan diet.

With over 300 kilocalories per 100 grams (dried), chickpeas are not very low in calories. But in vegetarian or vegan dishes, they serve as a healthy substitute for meat and as an important source of energy.

Chickpeas also contain a lot of fiber: 100 grams of dried chickpeas contain 12.2 grams of fiber. This covers almost 50 percent of the amount of fiber that we should eat every day. Fiber fills you up, regulates blood sugar levels, lowers cholesterol levels and is important for a healthy intestinal flora.

Nutrients in chickpeas: vitamins, minerals and trace elements

In addition to the nutritional values ​​​​of chickpeas mentioned above, other ingredients are also important. Chickpeas contain a large number of vitamins and minerals, such as:
Vitamin A: Vitamin A ensures good vision and is important for a functioning immune system and strong bones.
Vitamin B1: Vitamin B1 is essential for the functioning of our nervous system.
Vitamin B6: It helps to build proteins in the body, forms hemoglobin and is involved in the growth and development of the body during pregnancy.
Vitamin C: strengthens the immune system and ensures that the body can protect itself against free radicals.
Vitamin E: It has an antioxidant effect and thus protects against free radicals, which, among other things, can contribute to premature skin aging.
Iron: Iron is important for oxygen to be transported through the blood.
Zinc: The substance accelerates wound healing and strengthens the immune system.
Magnesium: It has an anti-inflammatory effect, builds bones and is important for a strong heart muscle.
Conclusion: The nutritional values ​​​​of chickpeas show: The small legumes are real powerhouses and are particularly good in plant-based main dishes. Because they contain so much protein, chickpeas can be used as a meat substitute. So how about a couscous salad with chickpeas or a beetroot spread with chickpeas? The liquid from canned chickpeas can also be used to make aquafaba, a vegan egg white alternative.

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Healthy Chestnuts: Information on Nutritional Values and Calories of Chestnuts

Chestnuts are healthy, regional and delicious. Chestnuts are in season in the autumn months. Here you can find out everything about their nutritional values ​​and ingredients.

Chestnuts: their nutrients

Chestnuts are very healthy because they are full of vitamins, minerals and trace elements. They provide about as much vitamin C as oranges. Chestnuts also contain all the B vitamins and vitamin E. Sweet chestnuts contain the following important ingredients per 100 grams:
Potassium: 707 milligrams
Calcium: 33 milligrams
Phosphorus: 87 milligrams
Magnesium: 45 milligrams
Iron: 1.4 milligrams
Vitamin E: 1.2 milligrams
Vitamin B1: 0.23 milligrams
Vitamin B2: 0.22 milligrams
Vitamin B3: 0.9 milligrams
Vitamin B6: 0.35 milligrams
Vitamin C: 27 milligrams
100 grams of chestnuts contain the following nutritional values:
Calories: 200 calories
Carbohydrates: 41 grams
Fiber: 8 grams
Protein: 2 grams
Fat: 2 grams
Chestnuts are a type of nut, but have significantly fewer calories and fat than other nuts. They contain just as much high-quality protein and are also rich in simple and unsaturated fatty acids

The healthy chestnuts also have many complex carbohydrates and fiber. They ensure that your blood sugar level only rises slowly after eating. If you eat chestnuts, you will be full for a long time afterwards without developing a feeling of fullness. The roughage supports your digestion – chestnuts contribute to a healthy intestinal flora
Chestnuts also contain flavonoids, which are antioxidants in the body

Therefore chestnuts are healthy

Thanks to their many important ingredients, chestnuts have a positive effect on the body. The gesonden chestnuts have the following advantages, among others:

They provide a lot of energy.
They serve as food for good intestinal bacteria.
They hold the connective tissue
They strengthen bones and teeth
They support the immune system
They balance the acid-base balance.

Chestnuts: What you should know

Sweet chestnuts are in season from September to December. During these months you can buy them loose in many supermarkets and health food stores. For the rest of the year you will receive the healthy chestnuts pickled or vacuum-packed. You can also easily freeze cooked and peeled chestnuts.

Good to know: chestnuts are healthy, but not edible raw. You have to roast them either in the pan or in the oven. Then they are easy to digest. You can eat roasted chestnuts pure, but you can also process them into a delicious chestnut cream, puree or soup.

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Maca and Maca Powder: High Nutritional Value and Valuable Ingredients

Maca is considered the herbal secret weapon from the Andes of Peru. Since the time of the Incas, a type of cress has been growing in the high mountains, which forms a round root tuber. And this is exactly what is supposed to work wonders.

The tuber is said to be extremely nutritious, full of vitamins and minerals, rich in proteins and, when dried, have a very long shelf life. For that alone, maca root could have earned the title of superfood. But it is said to be able to do even more: the resilience of the cress species is transferred to the eater, so to speak. Maca powder has a revitalizing effect, strengthens the immune system, helps against depression and chronic fatigue. In addition, the miracle tuber is said to be the “Viagra of nature”, a herbal aphrodisiac that increases potency and fertility in men and libido in women. So much for the advertising promises made by the manufacturers of Maca powder, capsules and other products.

But is all of this really true? And what about the life cycle assessment of Andean cress? Utopia has followed in the footsteps of the ancient Incas and their “miracle roots”.

origin and botany

The Maca plant (Lepidium meyenii) is a cress species from the cruciferous family (Brassicaceae). It also grows at altitudes of over 4000 meters in inhospitable conditions. The plant is very undemanding in terms of soil, fertilization and irrigation. The annual herbaceous plant forms pinnate leaves about 20 cm long and a white to red, sometimes black, tuber. The leaves taste like the local garden cress and are often eaten in salads.

In Europe, however, maca powder from the ground root is almost exclusively available. The root is reminiscent of radish and tastes similar when fresh. However, the mustard oils are lost through drying or cooking, and the root then tastes nutty-sweet. The Maca plant is found wild in the Andes but has been cultivated as a crop for over 2000 years. With the Incas and in modern-day Peru, it is a staple food, just like potatoes are with us. Nevertheless, Maca is also used in the regions of origin as a medicinal plant and to increase fertility.

Recipes and Other Uses of Maca Root

Maca is a normal crop in Peru, and even a main part of the diet in the high mountains of the Andes. No wonder, hardly anything else grows at 4000 meters. The root tuber is harvested, washed and dried for a longer shelf life. Peruvians have been cooking the fresh or dried tubers with salt water for centuries, either in soups or vegetables. Or they grind the dry roots into maca powder. This powder tastes sweet and is therefore consumed as a sweet porridge, as a kind of pudding, as a hot drink or fermented as maca beer.

The healing effect and increase in fertility through Maca is only a pleasant, albeit intended, side effect of this diet. Unfortunately, there are very few recipes for cooking at home in this country – but simply let yourself be inspired by the Peruvians and mix the powder in hot milk or use it instead of conventional flour for baking.

Incidentally, the maca roots in the Andes are also fed to livestock, which benefit from the nutrient-rich tubers. In Europe, Maca is mainly known as a powder or in capsules. The root is considered here less as a food than as an aphrodisiac and herbal sexual enhancer.

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Black Rice: Peculiarities and Nutritional Values of The “Forbidden” Type of Rice

Black rice is a rarity among rice varieties – not only because it is also called “forbidden rice”. Here you can learn more about black rice and what makes it so special.

Black rice has been cultivated in China for centuries. There it is also known as “Forbidden Rice”. In the past, its cultivation was so complex and delicate that for a long time only the emperor was allowed to enjoy it.

Black Rice: Origin and Cultivation

In addition to China, the main growing areas for black rice are Thailand, Vietnam and Indonesia. But black rice is now also being cultivated in Europe: Black Venere rice or Venus rice grows in the Italian Piedmont region. This is a cross between Chinese black rice and a native Italian variety adapted to the European climate. Black rice grows even closer in the Austrian Burgenland – even in organic quality.

Black rice is often confused with wild rice or paddy rice, which is also black. But wild rice is a different plant species. Botanically, wild rice is an aquatic grass species and belongs to the genus Zizania, while black rice belongs to the genus Oryza.

Taste and Appearance of Black Rice

There are slight color gradations among the black rice varieties:
Vietnamese black rice has a slightly red shimmer.
Indonesian black rice has a brown tinge.
Chinese black rice is the only one that is truly black.
Black rice is always whole grain rice. Because it gets its extraordinary color from a natural pigmentation of the outer grain layers. The plant pigments anthocyanins, which give plants an intensive red, violet or blue color, are responsible for this. If you peeled the rice, it would be white. It is usually commercially available as brown rice. That means it has been dehulled, but not sanded or peeled.

In terms of taste, the black rice offers a mixture of nut and cereal aromas. Black rice is quite aromatic in taste and still has a crunchy bite after cooking. In Asia it is often used in the sticky rice variant for desserts, for example for rice pudding made from black rice with mango. You can also use black rice as a side dish for stir-fries or as a filling for hollowed and baked butternut squash.

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Goat’s Milk: Nutritional Values and Characteristics of The Milk

Goat’s milk is particularly well-known for its good digestibility and high nutrient content. You can find out exactly what the milk type is all about and what you should consider when buying it here.

Goat’s milk: nutritional values, vitamins & Co.

The taste of goat’s milk is much more intense and tart than that of cow’s milk. Especially if you are not used to the special aroma, you should take the milk in small quantities at first. You can also mix it with other types of milk to gradually get used to the taste.

Once you have succeeded, you can enjoy goat’s milk just like cow’s milk in muesli, for cooking and baking or simply on its own.

Goat’s milk is usually composed of
three percent protein,
three to four percent fat,
and about four percent carbohydrates, more precisely lactose.
100 milliliters of goat milk provide you with around 60 kilocalories. In this way, it does not differ significantly from cow’s milk.
Goat’s milk, however, contains higher amounts of iodine and potassium, as well as vitamins A, B2, and D.
In terms of vitamin B12, folic acid and zinc content, cow’s milk is slightly ahead.
The remarkable calcium content of both types of milk is about the same.

Is goat’s milk better tolerated than cow’s milk?

Goat’s milk is often said to be easier to digest than cow’s milk.

On the one hand, this is attributed to the short and medium-chain fatty acids that are present in large quantities in goat’s milk. According to the Bayerischer Rundfunk, the body should be able to utilize these fatty acids better.
In addition, the proteins in goat’s milk are structured differently. It contains lower amounts of the whey proteins alpha S1 casein and beta-lactoglobulin. Beta-lactoglobulin is the whey protein that is most abundant in cow’s milk.
According to Bayerischer Rundfunk, both proteins are said to be harder to digest for the body. According to a study from New Zealand, this is probably the reason why baby food based on goat’s milk triggers fewer allergies than cow’s milk.
Goat’s milk is therefore a good alternative for mothers who cannot breastfeed their children. This is particularly true if the child has or is suspected to have a milk protein allergy. However, pure milk is not suitable for children under the age of one. because it needs additional treatment and enrichment. Breast milk is always the best food for infants.

Because it is well tolerated, it is also believed that goat’s milk is also suitable for allergies, especially lactose intolerance. However, this cannot be confirmed in general. Since goat’s milk contains almost as much lactose as cow’s milk, you should exercise caution as an allergy sufferer. For some people, goat’s milk is actually better tolerated. However, this depends on individual conditions and has so far not been able to be clearly explained scientifically.

How sustainable is goat milk?

From an ecological perspective, plant-based drinks such as soy or oat milk are better alternatives to cow’s and goat’s milk. Less energy and less land is required for their production. In addition, fewer greenhouse gases are produced.

So if you want to use dairy products from time to time, you should do so in moderation and be careful not to waste any food. It is also best to buy organic goods. The Bioland, Naturland and Demeter seals in particular impose stricter guidelines on farmers in order to guarantee animal husbandry that is as species-appropriate as possible.

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Wholemeal Spelled Flour: Calories, Nutritional Values and How to Use it

With its valuable nutritional values, wholemeal spelled flour is considered to be particularly healthy. Here you can find out how many calories, fibre, protein and minerals are in spelled and how you can use the flour.

Wheat flour is the most commonly used flour in the world, but in recent years the ancient grain spelled has experienced a well-deserved renaissance. Wholemeal spelled flour is not only popular with wheat intolerance, but also with a healthy balanced diet.

Wholemeal Spelled Flour: Calories and Nutritional Values

Due to its high nutrient content, wholemeal spelled flour is often traded as a healthier alternative to wheat flour. The flour made from the whole spelled grain not only scores with complex carbohydrates, a high protein content and lots of fiber – the spelled flour also contains numerous minerals and vitamins.

The calories and nutritional values ​​of wholemeal spelled flour are subject to fluctuations and differ slightly from flour to flour. Among other things, we looked at the nutritional values ​​of dm’s organic wholemeal spelled flour – information per 100 grams:
Calories: 353 kcal – Wholemeal spelled flour has a relatively high nutrient density. The high calorie content is due, among other things, to the large proportion of protein and fiber – these are therefore “healthy” calories.
Carbohydrates: 64 g (of which sugar 1.7 g) – Like all wholemeal flours, wholemeal spelled flour is also rich in long-chain carbohydrates, which provide the body with energy over the long term and are considered the “healthy” carbohydrates.
Protein: 14 g – With around 14 percent protein, wholemeal spelled flour supports muscle building. Since spelled contains all eight essential amino acids, it is an excellent source of vegetable protein.
Fat: 2.6 g – There is relatively little fat in spelled, which is why it is also suitable for a low-fat diet – which incidentally applies to many types of grain.
Fiber: 8.4 g – With more than eight percent fiber, wholemeal spelled flour is one of the foods rich in fiber. Spelled thus supports healthy digestion and keeps you full for a long time.

Wholemeal spelled flour – rich in minerals and vitamins

However, wholemeal spelled flour is not only convincing with its valuable macronutrients: The micronutrients it contains also show that spelled is rightly considered healthy. Spelled flour contains the following vitamins:
B vitamins: The main ingredients in wholemeal spelled flour are vitamin B2 (riboflavin), vitamin B3 (niacin) and vitamin B6. Spelled flour thus contributes to a healthy metabolism and immune system.
Vitamin A: With a relatively high content of beta-carotene (the precursor of vitamin A), spelled can also contribute to healthy skin and eyes.
Vitamin E: Wholemeal spelled flour contains vitamin E, also known as tocopherol. Among other things, this vitamin helps to protect the body cells from free radicals.
Wholemeal spelled flour also contains the following minerals and trace elements:
iron
potassium
copper
magnesium
sodium
phosphorus
zinc
According to a 2008 scientific paper, spelled flour contains about 30 to 60 percent more iron, zinc, copper, magnesium and phosphorus than wheat flour.

By the way: It matters whether you use white flour or wholemeal flour, especially with regard to the vitamin and mineral content. Because: Most of the micronutrients are in the outer layers of the grain, which are also processed in the wholemeal flour. See the next section for more tips on flour types.

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Banana Juice: Nutritional Values ​​and Recipe to Make Yourself

Banana juice is sweet, delicious and healthy – and easy to make yourself. We’ll show you a simple recipe for the creamy top energy supplier made from bananas.

Banana juice: nutritional values ​​and vitamins

Bananas are basically very healthy and contain a number of valuable vitamins and minerals. However, they also contain a lot of fructose – which is why you should only drink banana juice in moderation.

100 milliliters of banana juice contain the following nutritional values ​​on average (source):
Calories: 60 calories
Carbohydrates: 14 g (of which sugars: 14 g)
Protein: 0.3g
Fat: 0.1g
Dietary fiber: 0.4 g
With 60 calories per 100 milliliters, banana juice is a high-energy drink. A larger portion of banana juice can also replace a snack between meals. However, banana juice is not suitable for quenching your thirst – water and unsweetened tea remain the best choice.

When it comes to vitamins, banana juice scores particularly well with vitamin B6, which has a positive effect on the immune system and metabolism. A banana covers almost a third of the daily requirement of vitamin B6. However, the vitamin can also be found in many other foods.

Folic acid, potassium, magnesium and manganese can also be found in banana juice. We have summarized more detailed information on the health effects of bananas in a separate article.

Make banana juice yourself: recipe instructions

You can quickly make banana juice yourself at home. However, since bananas are mostly imported from Latin America, the exotic fruit does not have a good ecological balance – and should therefore not be on your daily menu. Also make sure to buy bananas that are organic and fair trade. Because banana plantations are often criticized for dangerous pesticides that are regularly used in conventional cultivation.

For two glasses of banana juice you need the following ingredients:
2-3 ripe organic bananas
400 ml cold water
2 tbsp lemon juice
1 pinch of salt
optional: some honey, agave syrup or stevia to sweeten
Preparation:
In a blender or tall container, blend the ripe bananas with the water, lemon juice, and pinch of salt. Tip: Put the bananas in the fridge for an hour beforehand – this way your juice will be nice and chilled later.
Mix the ingredients to a homogeneous liquid.
According to your own taste, you can sweeten it with a little honey, for example, or refine the juice with vanilla.
Tip: Banana juice also tastes delicious when you combine it with other fruit juices, such as pineapple, currant, apple or cherry juice. You can also use banana juice to prepare delicious cocktails. It goes well with cocktails based on rum and cream, for example. A mixed drink made from wheat beer and banana juice is also popular among beer lovers.

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Yellow Lentils: Nutritional Values and Recipe Ideas

Yellow lentils are a good source of vegetable protein. They also contain valuable vitamins and minerals. Because the yellow lentils are sold shelled, you can prepare them faster than other lentils.

Yellow lentils belong to the legumes. Since they are sold already peeled, you don’t need to soak them. As a result, their cooking time is significantly shorter than that of other types of lentils.

Due to their pulpy consistency and their spicy aroma, they are suitable for soups, curries, salads or spreads.

In this article, you’ll learn what’s in yellow lentils and how to use them.

Nutritional values ​​of yellow lentils

Legumes such as yellow lentils are a valuable source of vegetable protein, especially if you eat mostly plant-based foods. We took a closer look at Alnatura’s yellow lentils and summarized the most important nutrients for you (per 100 grams):
Calories: 349 kcal – Like most legumes, yellow lentils are highly nutrient dense. This is mainly due to their high protein content.
Carbohydrates: 52g (2.10g of which sugars) – The shelled lentils are high in complex carbohydrates. Your body takes a long time to process them, so you stay full for a long time.
Protein: 27 g – The high protein content of the lentils is particularly remarkable. As a result, they can help you build muscle and are in no way inferior to animal foods.
Fat: 2.20 g – The fat content of yellow lentils is very low, so the lentils can also help you lose weight.
Dietary fibers: 6.70 g – The dietary fibers contained support your digestion and keep you full for a long time.

Yellow lentils are so healthy

In addition to energy-giving macronutrients, yellow lentils are also full of valuable vitamins. Lenses include:
provitamin A
B group vitamins
vitamin E
The body converts provitamin A into vitamin A. This is important for your eyes and vision, as well as for your immune system. The contained vitamin E has a protective effect on your cells.

Lentils also contain valuable minerals such as:
potassium
calcium
magnesium
zinc
phosphorus

Yellow lentils in your kitchen

The following applies to many types of lentils: Soak the lentils before preparation. Not so with yellow lentils—since they’re already peeled, you don’t need to soak them. As a result, the cooking time for yellow lentils is significantly shorter at twelve to fifteen minutes than for other varieties. They are therefore ideal for a quick dinner.

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Cacao Nibs: Nutritional Values, Uses and Sustainability

Here you can find out exactly what cocoa nibs are all about and what you should consider when buying cocoa nibs.

What are cacao nibs?

Cacao nibs are grated cocoa beans. After harvesting, the beans are broken up, dried and fermented. Only then do they get the typically intense and slightly bitter aroma. You can usually get cocoa nibs in raw food quality, which means they have not been heated above 42°C and are therefore particularly rich in micronutrients.

In contrast, cocoa beans are usually roasted for the production of many cocoa powders, chocolates & Co. and thus lose part of their nutrient content. Since cocoa nibs contain neither sugar, milk nor other additives, they are considered a healthy alternative to chocolate. For example, you can snack on them on their own or use them as an ingredient in chocolate mueslis, nut-fruit mixes or as a topping for smoothie bowls.

Cacao nibs are so healthy

Cacao nibs provide you with around 600 kilocalories per 100 grams. In this respect, they are comparable to many types of nuts. They are also not dissimilar to many nuts in terms of fat content: they consist of around 55 percent fat. However, they consist of slightly more unsaturated fatty acids.

Cocoa nibs have a protein content of around 12 percent and a carbohydrate content of around 5 percent. In terms of micronutrients, they provide you with significant amounts of magnesium, iron and calcium. They also contain larger amounts of vitamin E, some B vitamins and beta-carotene.

Another interesting ingredient in cocoa beans are the so-called flavonoids. These are secondary plant substances that are suspected of being able to slightly lower blood pressure. However, the effect is comparatively small and has not yet been adequately investigated scientifically.

contaminants in cocoa

But cacao nibs don’t just have health benefits. There are two pollutants in particular that are repeatedly associated with cocoa beans:

The heavy metal cadmium is found naturally in the soil. Especially in regions that are close to volcanic rock, the soils are very rich in cadmium. The pollutant then gets into the cocoa beans. If we regularly consume excessive amounts of cadmium, the metal accumulates in the body and can damage our kidneys and bones. That is why there are EU limits for cadmium that food must not exceed. Nevertheless, researchers recommend not to overdo the consumption of foods with a high cocoa content (such as cocoa nibs, pure cocoa powder, dark chocolate).
In addition to other foods such as tea or raw salads, cocoa also contains aluminium. In moderation, the body can simply excrete this through the kidneys. However, if we ingest too high amounts or already suffer from a certain previous illness, aluminum can damage the nervous system, the kidneys, bones and, in women, the development of the embryo. You don’t have to do without cocoa products completely. However, this is another reason to consume them in moderation.

How sustainable are cacao nibs?

Cocoa trees require a sufficiently warm and humid climate. Accordingly, they are grown in tropical areas, especially in the Ivory Coast, Ghana and Indonesia. This means that cocoa nibs have to travel long distances to Germany and are therefore problematic from an ecological point of view due to the poor ecological balance.

In addition, people on cocoa plantations often have to work under inhumane conditions: Adults and children work without occupational safety, have enough food and drink in the scorching heat, suffer from injuries and illnesses and are fobbed off with starvation wages.

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This is What Makes Blueberries so Healthy: Nutritional Values And Interesting Facts About Blueberries

The healthy blueberries are often referred to as the powerhouses among fruits. Here’s what you should know about blueberries and what makes them so healthy.

There are two different types of blueberries: wild blueberries and cultivated blueberries. Wild blueberries are richer in healthy nutrients than cultivated blueberries. You can collect the wild berries mainly in the forest and in heath and moorland. It is unlikely that you can become infected with the fox tapeworm through wild berries. Researchers from the University of Ulm found that the highest risk of infection is through direct contact with foxes or through transmission through dogs that have become infected.

What you should consider when buying blueberries

The blueberry season runs from June to the end of September. Because blueberries go moldy quickly, you should eat them—or freeze them—as soon as possible after purchasing or harvesting them. When buying blueberries, also pay attention to organic quality: Cultivated blueberries from conventional cultivation are usually contaminated with synthetic pesticides.

In winter you don’t have to do without the healthy berries. They are also available off-season in frozen or dried form.

Blueberries as a healthy source of nutrients

Blueberries contain many healthy ingredients. In addition to numerous dietary fibers, the berries contain the following nutrients:
carotene
Vitamin A
vitamin C
vitamin E
iron
magnesium
calcium
potassium
Blueberries owe their blue color to the pigment myrtilline. Myrtilline is one of the anthocyanins – these are secondary plant substances that have an anti-inflammatory and blood-forming effect. They also help the body to trap and neutralize free radicals.

Getting high in anthocyanins in your diet can slow down the skin’s aging process – helping to prevent wrinkles. The anthocyanin in blueberries is also said to be useful as a cancer prophylaxis.

Furthermore, blueberries contain healthy tannins, which are particularly found in blueberry juice. They help with diarrhea and kill harmful bacteria and viruses. Blueberry Nut Juice is a juice made from 100 percent blueberries. The healthy ingredients of the berries are thus retained as far as possible.

Good to know: 100 grams of blueberries contain only 36 calories.

Also healthy: tea made from blueberry leaves

Blueberry leaves also have health benefits. If you brew a tea from them, it helps with the following diseases, for example:
stomach pain
Diarrhea
bladder weakness
inflamed eyes (put compresses soaked in tea on them)
Rashes (wash gently with the cooled tea)
To prepare the blueberry leaf tea, pour 1/4 liter of boiling water over two teaspoons of blueberry leaves and let the tea steep for ten minutes. Strain it and drink a cup morning, noon and night.

Important: Do not drink the tea regularly, but only in case of acute symptoms.

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