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Elderberries: Nutritional Powerhouse

Posted by Elizabeth Farrell on
nutrition in elderberries

We use this chart as a starting point to discussing what's IN elderberries - the entire, raw berry. It's an exciting berry worth taking a look at! Check out the calcium, phosphorus, and Vitamin A -- all these and more are considered important vitamins and minerals for the human body.

The anthocyanins which give the berries their dark purple color are not included in this table. This may be the most valuable part of the berry for human health and so we are working to get this information to you. If you clicked on this hoping to find how to cure an issue in your body, we are sorry that we can't advise you. More on that here.

Each elderberry also has a seed which is larger than blueberry seeds and historical wisdom says not to eat too many elderberry seeds at one sitting. The chart does not apply to dried elderberries.

These nutritional values don't transfer into our Elderberry Apple Shots because the serving size of our Shots is very small compared to this chart's serving size. We also heat our pressed elderberry liquid to pasteurize it and neutralize any stray cyanogenic glycosides (the compounds in the leaves, unripe berries, stems, bark and roots which can make you nauseous). The heating process changes the nutritional profile. 

Did you know that humans have been eating elderberries for 10,000 years? Read our "Elderberry Lore" blog articles to learn more about this incredible bush! 

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  • Liz on

    Hello Vicki — you are not the first person to confuse us with The Elderberry Co. We do not sell tea and I know they ran that special for a while this past winter. We would love you to purchase our Elderberry Apple Shots and taste the quality difference for yourself. Thanks

  • vicki stigile on

    I am interested in the bundle of two bottles elderberry Apple shots and a free bag of tea! Do I still have this special?

  • Liz Farrell on

    Hi Kathy, we do not sell the berries.

  • Kathy on

    Do you sell the berries?

  • Liz Farrell on

    Yes, cooking does change them. For one, the heat of cooking destroys any cyadanins that may have made it into the pot (from stems or leaves). The cyadanins can make you feel nauseous. Second, there may be a decrease of anthocyanins, those antioxidants that give the berries the dark color. But the amount of that decrease depends on what other ingredients you’re heating the berries with. Lastly, there is some evidence that while the antioxidant levels may decrease with heat, their bioavailability actually increases. It’s easier for your body to absorb the antioxidants that have been heated.

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