Goji berries, also known as wolfberries, were grown originally in China and surrounding regions. They are a bright red or orange color and can be eaten fresh, dried, in jellies and jams or in various cooked dishes and baked goods. Like many berries, they are rich in antioxidants and other important nutrients.
Calories, Fat, Cholesterol and Sodium
One serving of goji berries is 40 g, or about 1/3 cup of berries. That serving size contains about 150 calories -- none from fat. Virtually no cholesterol or fat of any kind is in goji berries. The berries do contain about 190 mg of sodium, which is about 11 percent of your recommended daily sodium intake.
Carbohydrates and Protein
Those 40 g of goji berries contain 32 g of total carbohydrates, or about 11 percent of your recommended daily carbohydrate intake. The berries contain about 30 g of total sugars and 1 g of dietary fiber -- about 4 percent of your daily fiber requirement. Also, 5 g of protein are in the berries, equal to roughly 10 percent of your daily recommended protein intake.
Iron
About 8 percent of your daily recommended intake of iron is found in 40 g of goji berries. Iron is a critical mineral that your body uses to build new red blood cells and transport the oxygen you breathe throughout your body. Insufficient levels of iron in the body can lead to a condition known as anemia, which can cause weakness, tiredness, dizziness and a lack of energy.
Vitamins
Goji berries contain about 20 percent of your daily required intake of vitamin A. Your body uses vitamin A to keep your eyes healthy and functioning properly, as well as to keep your teeth, bones, skin and other systems healthy. The berries also contain about 10 percent of your recommended intake of vitamin C. Your body needs vitamin C to heal and repair your body, particularly by building collagen.
References
- Livestrong.com MyPlate: Himalania Goji Berries
- University of Maryland Medical Center; Iron; Steven D. Ehrlich; June 2009
- University of Maryland Medical Center; Vitamin A - All Information; Linda Vorvick; March 2009
- University of Maryland Medical Center; Vitamin C - All Information; David Zieve, et al.; December 2009
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