TypeBase Blood Type Diet Values: elderberries
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TYPEBASE4 INDEX >> FRUIT/ FRUIT JUICE >>




ELDERBERRIES



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SCIENTIFIC NAME: SAMBUCA NIGRA

FRANCAIS: BAIES DE SUREAU







General Description:

The purple-black, tart fruit of the elder tree, elderberries can be eaten raw (though they are quite sour) but are better used to make jams, pies and homemade wine. The creamy white elderberry flowers can be added to salads or batter-dipped and fried like fritters.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (105)



GRAPH 1 (ABOVE). Total Calories (105) as part of a 2200 calorie daily dietary intake.

Protein (0.957 grams per 1 cup )
Fat (0.725 grams per 1 cup )
Carbohydrate (26.68 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
BENEFICIAL
  • This food is Cancer SUPERBENEFICIAL for Type A


TYPE B:
Secretor:
NEUTRAL

Non Secretor:
BENEFICIAL


    TYPE AB:
    Secretor:
    NEUTRAL

    Non Secretor:
    BENEFICIAL
    • This food is Cancer SUPERBENEFICIAL for Type AB
    • This food is Diabetes SUPERBENEFICIAL for Type AB


    TYPE O:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL
    • This food is Cancer SUPERBENEFICIAL for Type O



    LECTIN CHARACTERIZATION:

    • No data on this food.


    RECIPES FEATURING THIS FOOD:
    This ingredient is featured in the following website recipes:

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    SPECIAL NOTE:
    • This food can be a significant source of potassium (406 mgs per 1 cup .)
    • This food is a significant source of vitamin C (52.2 mgs. per 1 cup )

    GENETIC MODIFICATIONNo data on this food.
    PESTICIDESNo data on this food.
    CONTAMINATIONNo data on this food.
    IRRADIATIONNo data on this food.
    ANTIOXIDANTSNo data on this food.
    ALLERGENSNo data on this food.
    GLYCEMIC INDEXNo data on this food.


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