Nutrients

 

We are the first grower in England to establish a commercial Aronia berry plantation

We suggest a daily intake of 75ml - 100ml of 100% Aronia Juice. This is a “strong” juice and it can it be diluted, blended, or sweetened to taste.

Typically the 100% Aronia juice would contain the following nutrients. These figures will vary with each season and with geographical conditions.

Average nutritional value per 100ml of 100% pure Aronia juice

ENERGY /CALORIFIC VALUE

231kJ /54kcal

PROTEIN

0.1g

CARBOHYDRATES

13.5g

CARBOHYDRATES of which sugar

7.6g

FAT of which saturate

0

FIBRE

<0.1g

SODIUM

0.0002g

 

All research concerning the properties of aronia berries conclude that they have a very high antioxidant potential and that they can be considered as a functional food containing both anthocyanins and catechins. It is the antioxidants that help to maintain cell fitness and health over the years, and it is the high levels of polyphenols (some of the most powerful antioxidants) that are used in medicine to treat certain conditions.

What the experts say;

CLICK ON THIS LINK and read this article from the NHS England website (dated September 2014)

What the NHS England say about Aronia Berries

Our berries have been analysed by the Kent County Council Scientific Services Public Analyst
Mr Peter Maynard.
See his NUTRITIONAL REPORT below:

Analysis of our berries

This analysis was made using 100% Aronia juice grown and juiced at our farm in Kent during 2013.

Berries harvested in Poland (data from the Faculty of Food Chemistry and Biotechnology, Technical University of Lodz) were found to contain the following biologically active compounds.

Compound

Content in mg/100g of fruit

ANTHOCYANINS

480mg (dry) 240mg (frozen)

FLAVONOIDS

107mg (dry) 12.2mg (frozen)

TANNINS

6.3mg (dry) 1.8mg (frozen)

PECTINS

300-600mg

SUGARS

6.6 – 10% fresh 32.3 -42.8 % (dried)

ORGANIC ACIDS

1.1 – 1.35%

VITAMIN C

14 -28mg

CARTENOIDS

4.86mg

MINERALS

550 – 800mg

CALCIUM

7.8%


According to American data,(University of Illinois) Aronia fruits can have up to 10-20g polyphenols in 1kg of fruit and the content of anthocyanins may reach 4.0-8.5g in 1kg.

"ARONIA BERRIES ARE THE LEADER AMONGST OTHER FRUITS AND BERRIES WITH THE HIGHEST CONTENT OF ANTHOCYANINS AND TOTAL POLYPHENOLS."
Professor Iwona Wawer 2006 - The Power of Nature Aronia Melanocarpa

There are numerous studies available to be researched should you care to do so; please find referenced in this section (below) a few of the type of studies that have been carried out over the years; (there are many more).

WHAT DOES IT ALL MEAN?

(....it means that aronia berries are a really healthy berry and can assist your body in many ways!)

What are ANOTHOCYANINS?

Anothocyanins occur in all tissues of higher plants, they are odourless and nearly flavourless, contributing to taste as a moderate astringent sensation. They are water soluble pigments of reds, purples and blues. They belong to a parent class of molecules called flavonoids and are powerful antioxidants.

What are FLAVONOIDS?

Flavonoids are common plant pigment compounds that act as antioxodants and enhance the effects of Vitamin C. According to J. Spencer (2008) they are “the most common group of polyphenolic compounds in the human diet and are found ubiquitously in plants”

What are POLYPHENOLS?

Polyphenols are a structural class of mainly organic chemicals. The most abundant polyphenols are the condensed tannins and are found in virtually all families of plants and play an important role in their ecology. Some polyphenols are tradionally used as natural dyes and tannins. Flavonoids are a class of polyphenols.

What are CATECHINS?

Catechins are natural phenols and natural antioxidants being part of the chemical family of flavonoids. They are a frequent component of traditional herbal remedies.

What are ANTIOXIDANTS?

Antioxidants control the balance of free radicals in the body and halt excessive production caused by the chain reactions. Chain reactions have destructive effects to cells and well being. Antioxidants act as scavengers (of free radicals) and help to prevent cell and tissue damage that could lead to further cellular damage and disease.

The body cannot manufacture antioxidants (or any other micro-nutrient) so they have to be ingested by diet. There is no benefit in over supplying the body. Antioxidants are believed to help control production of free radicals and to protect the body from free radical damage. Free radicals accumulate with age.

Vitamin E; The most abundant fat-soluble antioxidant in the body. One of the most efficient chain breaking antioxidants. Primary defender against oxidation.

Vitamin C; the most abundant water soluble antioxidant in the body acting primarily on cellular fluids.

What is OXIDATION?

Is a chemical reaction in which an atom loses electrons. If a substance loses an electron to an oxidising agent it becomes oxidised.

What are FREE RADICALS? (this is the difficult bit!)

Atoms join together to form molecules. Different molecules join together to form cells.

The number of protons (positively charged) in the atom determines the number of electrons (negatively charged) that orbit the atom. Bonded atoms are strong, stable and rarely split. If they do split the atom will be left with an odd or unpaired electron. When bonded atoms are split free radicals are formed.

Free radicals are very unstable and react quickly and aggressively to try and capture the needed electron to gain stability. Free radicals will attack the nearest stable molecule to steal the electron they need. The attacked molecule loses an electron and also becomes unstable. The unstable molecule then becomes a free radical itself and a chain reaction starts causing disruption to living cells.

The body needs a certain level of free radical activity to combat viruses and bacteria. Free radicals can also be ‘created’ by the environment when the body has to fight pollution etc

The “layman’s version”

When the environment reacts with a plate of mild steel it will start to rust.
Air reacts with steel and forms rust, the rust is damaging over time and the steel has become oxidised. If left in the open the steel will continue to rust until it is destroyed. This is oxidisation.

Antioxidants have the potential of halting or slowing the rate of oxidation. In this example, a coat of red-lead-oxide paint applied to the steel would slow the rate of oxidisation; hence, when the steel is exposed to the environment it oxidises; the rust is the free radical and the paint is the anti-oxidant)

Natural Food and Drink colouring

Aronia berries are widely used in food processing, especially as a natural colorant and as a vitamin supplement when added to other popular but less valuable fruit. The high proportion of pectic substances allow jellies and jams to be made and even the pomace left after juicing can be used for natural dyes and natural colouring. (P. Eggert 2008 Aronia Chokeberry from Planting to Harvest). BRIX VALUE 15 > 20. pH 3.6

   
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