速凍、凍干藍莓仍能保持大部分花青素，工業(yè)速凍對藍莓造成的花青素損失只有約 12%。
【資料圖】
但經(jīng)過壓榨或高溫加工，弄成果汁、果醬，或用于烘焙等，會損失更多營養(yǎng)。
如果為了健康考慮，買了新鮮藍莓最好直接吃；要是為了美味，那當然怎么吃都可以。
你喜歡藍莓嗎？距離實現(xiàn)藍莓自由還有多遠？
評論區(qū)見！
參考文獻
[1]中國營養(yǎng)學會. 中國居民膳食營養(yǎng)素參考攝入量速查手冊:2013版[M]. 中國標準出版社, 2014.
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[3]https://www.nutritionvalue.org/Grapes%2C_raw_63123000_nutritional_value.html?size=100+g
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[10]Miller M G, Hamilton D A, Joseph J A, et al. Dietary blueberry improves cognition among older adults in a randomized, double-blind, placebo-controlled trial[J]. European journal of nutrition, 2018, 57: 1169-1180.
[11]Shukitt-Hale B, Bielinski D F, Lau F C, et al. The beneficial effects of berries on cognition, motor behaviour and neuronal function in ageing[J]. British Journal of Nutrition, 2015, 114(10): 1542-1549.
[12]Carlsen M H, Halvorsen B L, Holte K, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide[J]. Nutrition journal, 2010, 9(1): 1-11.
[13]https://www.outsideonline.com/health/nutrition/blueberries-superfood-benefits/
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