Lingonberries are nature’s own vitamin, mineral and polyphenol pills

Polyphenols are produced by forest plants to protect their berries from pests, the sun’s UV radiation and other environmental hazards. Nature’s own regulation system has developed these protective substances for berries over thousands of years. Humans change this system through cultivation. Fertilisers make the berries larger in size. The use of plant protection products reduces the production of the plants’ own protective substances.

The lingonberry has almost no calories. It is virtually fat-free, and does not contain any saturated fat. This is why it is excellent for those who are in need of watching their weight. Lingonberries also have vitamin E and are a source of dietary fibre. When it comes to minerals and micronutrients, lingonberries have virtually no harmful sodium, but are rather abundant in potassium. Arctic lingonberries are rich in polyphenols, for example, resveratrol, quercetin and proanthocyanidins. It is also rich in organic acids, such as benzoic acid, which play an important role as natural preservatives in berries and other foods.

Food component:
Finnish institute for health and welfare
Based on the Fineli Food Composition Database Release 20 (June 27, 2019)


Source: Rimando A, Kalt W, Magee J, Dewey J, Ballington J. 2004. Resveratrol, pterostilbene and piceatannol in vaccinium berries. Am Chem Soc 52: 4713-4719.


Source: Häkkinen S., Kärenlampi S.o:, Heinonen M., Mykkänen H.,Törrönen R. 1999. Content of flavonols Quercetin, Myricetin and Kaempherol in 20 Edible Berries. J.Agric. Food Chem. 47,2274-2279.


Source: National Institute for Health and Welfare 2016.
Fineli – Finnish Food Composition Database.


Source: Piñeiro, Z., Palma, M. & Barroso, C.G. (2006) Determination of trans-resveratrol in grapes by pressurised liquid extraction
and fast high-performance liquid chromatography.
Journal of Chromatography A, 1110 61–65
Ehala S, Vaher M, Kaljurand M (2005) Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity. J Agric Food Chem 53:6484–6490.