The elderberry bush is a member of the Honeysuckle family. It is a small tree shrouded by fragile white flowers forming as berry clusters generally between August and October, mostly in cool-to-warm areas of the countries.
Only the purplish variety is good for eating, although the food standards agency recommends cooking raw elderberries because they contain a cyanide-like chemical which can make some people nauseas. Green, unripe, or bright red elderberries are bitter and possibly toxic, even when cooked.
- Rich in antioxidants, indicated by its high vitamin C content and deep coloured flavonoid anthocyanin, which promotes autoimmunity and reduces the risk of cancerous cells forming. (1)
- Provides antibacterial functions which help to clear conjunctivitis in the eye, soften skin and lighten freckles. The elderberry flowers can also be steeped in oil to make a lotion that relaxes sore muscles and soothes burns, sunburn, and rashes. (2)
- Contains antimicrobial properties which herbalists still use to clear sinuses, relieve nasal congestion, soothe upset stomachs and relieve gas. (3)
- Elderberries reportedly have diuretic and detoxifying properties which is considered good for weight management. (4)
- Supplies the body with iron which is great for oxidising blood and regulating blood pressure. (5)
Elderberry Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||4|
|Total Fat||0 g||1%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||18 g||6%|
|Dietary Fibre||7 g||28%|
|Vitamin A12%||Vitamin C||60%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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