According to recently published USDA research findings, wild blueberries are highest in antioxidant capacity per serving, compared with more than 20 other fruits. The study showed that a one- cup serving of wild blueberries had more antioxidant capacity than a serving of cranberries, strawberries, prunes and raspberries.
Also, this is the first USDA study that evaluated the antioxidant capacity of both wild (lowbush) and cultivated (highbush) blueberries, with wild blueberries topping cultivated by more than 48 percent.
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