Saskatoon Berry Facts
Saskatoons are truly a superfruit, with even higher ORAC and antioxidant level than blueberries or black currant.
Antioxidants help protect us from harmful “free radicals” unstable oxygen molecules associated with heart disease, cancer,
and aging.
Saskatoons are an excellent source of fiber (twice that of blueberries), and contains a vast array off naturally occurring vitamins and minerals.
Highly nutritional saskatoons have more potassium, manganese and iron than either blueberries, strawberries or raspberries.
Choosing ¾ of a cup (100g) of saskatoons provides you with up to 24% of your daily fiber requirement.
Saskatoons are truly a superfruit, with even higher ORAC and antioxidant level than blueberries or black currant.
Antioxidants help protect us from harmful “free radicals” unstable oxygen molecules associated with heart disease, cancer,and aging.
Saskatoons are an excellent source of fiber (twice that of blueberries), and contains a vast array off naturally occurring vitamins and minerals. Highly nutritional saskatoons have more potassium, manganese and iron than either blueberries, strawberries or raspberries. Choosing ¾ of a cup (100g) of saskatoons provides you with up to 24% of your daily fiber requirement. Nutrients and potential health benefits
Saskatoon berries contain significant Daily Value amounts of total dietary fibre, vitamins B2 (riboflavin) and biotin, and the essential minerals, iron and manganese, a nutrient profile similar to the content of blueberries.
Notable for polyphenol antioxidants also similar in composition to blueberries, saskatoons have total phenolics of 452 mg per 100 g (average of Smoky and Northline cultivars), flavonols (61 mg) and anthocyanins (178 mg), although others have found the phenolic values to be either lower in the Smoky cultivar or higher. Quercetin, cyanidin, delphinidin, pelargonidin, petunidin, peonidin, and malvidin were polyphenols present in saskatoon berries.
Particularly for saskatoon phenolics, inhibition of cyclo-oxygenase enzymes involved in mechanisms of inflammation and pain have been demonstrated in vitro.