Health Benefits of Goji Berries: Cultivated in China for over 6,000 Years
If you’re following our blog, you have learned about some lesser-known super foods such as the nopal cactus and maca root. Today we are going to learn more about goji berries benefits, one of the super-powered ingredients in our special BoKU blend. We will continue to include blog posts that highlight some of these lesser-known foods and share about their incredible nutritional benefits. In this post we explore some of the benefits of goji berries.
What are Goji Berries?
One of our key Super Food ingredients are goji berries, otherwise known as wolfberries. These nutrient-dense little berries have been cultivated in China for over six thousand years. People in China have eaten goji berries in hopes of increasing longevity, improving eyesight, and boosting the immune system.
Goji berries are used in traditional chinese medicine, and are also found in many culinary dishes. Goji berries are often dried and added to dishes with vegetables, chicken, or pork. The berries are also boiled into an herbal tea, and are even sometimes used to flavor beer.
In recent years Goji berries have become increasingly well known in western nations, particularly among the alternative medicine and health food crowds. Many claims have been made about the benefits of goji berries, not all of them true. But there are some things we do know about the goji berry, and this is why we added them to our Boku Superfood.
Health Benefits of Goji Berries?
Goji berries are nutrient dense and full of vitamins. A daily serving of the berry contains more vitamin C than an orange, more beta carotene than carrots, and more iron than red meat. In addition to promoting healthy eyes and good eyesight, beta carotene is thought to help prevent heart disease and skin damage.
Goji berries are also an antioxidant food. Antioxidant foods help combat free radicals that can damage the cells and DNA in our bodies. Goji berries also have eighteen different amino acids, which are the “building blocks” of protein.
[Image by miheco]