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Showing Food Elderberry

General Information
NameElderberry
Scientific NameSambucus
DescriptionElderberry, Sambucus, is a flowering plant native to temperate to subtropical regions worldwide. The berries, particularly those of Sambucus nigra, are edible after cooking and are commonly consumed in Europe and North America. Elderberries are used to make jam, jelly, chutney, and Pontak sauce, while the flowers are used to make elderberry cordial. The berries are rich in vitamin C, with moderate contents of vitamin B6 and iron, and have a sweet-tart taste and deep purple color. Raw elderberries have a strong, unpleasant odor. Elderberries have been associated with various health benefits, although there is limited scientific evidence to support these claims (PMID: 35348337). The most notable chemical in elderberries is anthocyanin, a powerful antioxidant (PMID: 37687064). Elderberries have been used in traditional medicine to treat various ailments, and the flowers are also used in the production of cosmetics and pharmaceuticals. Notably, elderberries must be cooked to be safe for consumption, as raw berries can cause nausea, vomiting, and diarrhea.
Primary IDFOOD00358
Picture363
Classification
GroupFruits
Sub-GroupBerries
ITIS ID35315
Wikipedia IDElderberry
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.