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Blueberries are acidic and contain high levels of hydroxycinnamic acid and hydroxybenzoic acid. In addition, blueberries contain a high level of antioxidants, which give blueberries their distinct blue color.


One serving of small blueberries contains an average of 190 to 250 berries. One serving of large blueberries contains around 90 berries.


All berries have at least some seeds. There are many different types of blueberries, however, and the seeds may be more or less noticeable in certain kinds.


According to Naturipe, blueberries are safe for dogs to eat. The antioxidants, fiber and phytochemicals that make them nutritious for humans also make them healthy for dogs.


Eating blueberries has shown to lower cholesterol, slow the signs of aging and reduce the risk of infection. These small berries hold the highest concentration of antioxidants and are high in fiber while low in calories.


Blueberries are sensitive to the nutrients in the ground, and it is possible to overfertilize them. Applying fertilizer twice per year provides all the nutrients these plants need to produce an abundant crop. They do well with a product developed for use with rhododendrons or azaleas.


Blueberries need a fertilizer that is high in acid. Fertilizers that are high in acid contain ammonium nitrate, ammonium sulfate or sulfur-coated urea. Calcium nitrate- or chloride-containing fertilizers can kill blueberry plants.


To fertilize berries, test the soil beforehand to make sure the pH and nutrient mix is correct. Blueberries thrive in acidic soil with a pH between 4.09 and 5, and they are sensitive to over-fertilization. When the soil is adjusted to a lower pH, use high-acid fertilizers that contain ammonium nitra


Although blueberries are different sizes, the average weight of a blueberry is just above half a gram. Small to larger cups average around 190 and 250 blueberries respectively, and one cup of blueberries on average weighs about 140 grams.


Simple recipes containing blueberries include Real Simple's blueberry tart recipe served with ice cream and Paula Deen's blueberry muffins. Cooking Light features a traditional blueberry crisp that uses either fresh or frozen blueberries.