速冻、冻干蓝莓仍能保持大部分花青素，工业速冻对蓝莓造成的花青素损失只有约 12%。
但经过压榨或高温加工，弄成果汁、果酱，或用于烘焙等，会损失更多营养。
如果为了健康考虑，买了新鲜蓝莓最好直接吃；要是为了美味，那当然怎么吃都可以。
你喜欢蓝莓吗？距离实现蓝莓自由还有多远？
评论区见！
合作专家兰晓芳
中国农业大学食品加工与安全硕士
参考文献
[1]中国营养学会. 中国居民膳食营养素参考摄入量速查手册:2013版[M]. 中国标准出版社, 2014.
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