Fruit
Flesh
Blueberry flesh is the pale green to purple pulp inside the skin—juicy, sweet-tart, and soft when ripe. Cooking bursts cells so flesh and skin mingle into pie fillings and sauces; raw, the flesh is mild and the skin carries more aromatic snap. Purees and juices are essentially flesh plus skin pigments after screening seeds lightly (seeds are tiny and usually left in). Overcooking dulls brightness; a splash of lemon lifts cooked flesh. Frozen-thawed flesh softens and suits smoothies and baking more than garnish.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.74 mg
- Salt 0.01 g
- Total Carbohydrate 12.3 g
- Dietary Fibre 2.05 g
- Total Sugars 9.58 g
- Complex / starch 1.01 g
- Protein 0.76 g
- Water 81.7 g
- Energy 55.9 kcal
- Water 81.7 g
- Carbohydrates 12.3 g
- Protein 0.76 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.43 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.4 µg
- Vitamin C 2 mg
- Vitamin E 0.3 mg
- Vitamin K 5 µg
- Minerals 268 mg
- Major Minerals 267 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.43 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.4 · vitamin-e: 0.3 · vitamin-k: 5 ·
Minerals
Flesh of Blueberry: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Cooked blueberry pulp filled pies and preserves across North American home kitchens.
Commercial purees standardised blueberry flesh for yoghurt, bakery, and beverage plants.