Showing Food Evergreen huckleberry
| General Information | |||||||||||
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| Name | Evergreen huckleberry | ||||||||||
| Scientific Name | Vaccinium ovatum | ||||||||||
| Description | Evergreen huckleberry, Vaccinium ovatum, is a plant native to the Pacific coast of North America, specifically in the United States and Canada. The berries are mostly eaten in the United States, particularly in the western regions. The berries are round, edible, and black, with a diameter of up to a centimeter. They have a sweet taste, similar to but sweeter than blueberries, and a mild odor. The berries can be eaten raw, dried, or used in jams, jellies, and breads. They are rich in antioxidants, vitamins, and minerals, providing several health benefits, including reducing inflammation and improving cardiovascular health. The most notable chemical in the berries is anthocyanin, a powerful antioxidant (PMID: 15537315). The berries have been used in traditional medicine for various purposes, including treating fever and sore throats. A peculiar mode of preparation involves drying the berries and then rehydrating them in water or milk to create a sweet and nutritious beverage. | ||||||||||
| Primary ID | FOOD00222 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Fruits | ||||||||||
| Sub-Group | Berries | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Ericales | ||||||||||
| Family | Ericaceae | ||||||||||
| Genus | Vaccinium | ||||||||||
| Species | ovatum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 23608 | ||||||||||
| Wikipedia ID | Vaccinium ovatum | ||||||||||
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| References | |||||||||||
| Content Reference | — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. | ||||||||||