Juneberry nutrition

Juneberries / saskatoons are a fruit native to North America, grown in central Canada, but relatively unknown in the Northeast.

Juneberries are an excellent source of iron – each serving provides about 23% RDA for iron (almost twice as much iron as blueberries)

Juneberries contain high levels of phenolic compounds, particularly anthocyanins.

A typical juneberry is 18 % sugar, and about 80% water.

Juneberries have a lower moisture content than blueberries, so there are slightly higher levels of caloric value, proteins, carbohydrates and lipids in them.

For the athletic type, juneberries contain relatively large amounts of potassium (twice as much as blueberries); also, large amounts of  magnesium and phosphorous.

Juneberries have about as much vitamin C, thiamin, riboflavin, pantothenic acid, vitamin B-6, folate, vitamin A and vitamin E as blueberries, and also trace amounts of biotin.

Juneberries have a flavor more reminiscent of dark cherries due to the presence of benzaldehyde, a natural volatile compound.

Juneberries were consumed and preserved by native North Americans for nutrition and medicinal uses.  Like other native fruits, they provided important vitamins and minerals to European settlers in North America, preventing deficiency diseases such as scurvy.