Fruit

Whole

Whole lingonberries are intact berries kept free of crushing for freezing, garnishing, or light cooking that preserves shape. Fresh whole fruit is seasonal and fragile in bulk; frozen whole berries are the practical year-round form for restaurants outside Scandinavia. Rinse gently, dry, and freeze on trays before bagging to avoid a solid block. Whole berries tossed into muffins or spooned over porridge should still be firm enough to hold. Once cooked soft for sauce, they are no longer “whole” in the storage sense.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedWhole

Traits

IntactVersatileWhole

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 51.9

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 5.02 mg
Salt 0.01 g
Total Carbohydrate 13.5 g
Dietary Fibre 2.1 g
Total Sugars 9.99 g
Complex / starch 0.98 g
Protein 0.77 g
Water 82.7 g

Detailed nutrients

Energy 51.9 kcal
Water 82.7 g
Carbohydrates 13.5 g
- Sugars 9.99 g
- Starch 0.98 g
- Fibre 2.1 g
Protein 0.77 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 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
Minerals 313 mg
- Major Minerals 311 mg
  - Calcium 63 mg
  - Sodium 5.02 mg
  - Potassium 243 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: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.6 · vitamin-e: 0.35 · vitamin-k: 5.8 ·

Minerals

Sodium: 5.02 · Potassium: 243 · Calcium: 63 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1800

Whole ingredients remained the default market form before extensive retail fabrication.