Calories in Honeyberry: Nutritional facts for Honeyberry Types

One hundred grams (3.5 oz) of raw honeyberries contains 53 calories.

One kilogram (1,000 g or 35.3 oz) of raw honeyberries contains 530 calories.

One single small fresh honeyberry weighing 1.5 g contains 0.8 calories. A larger individual honeyberry weighing 2 g contains 1 calorie.

Honeyberry provides some health benefits like reducing systemic inflammation and enhancing vision due to its exceptional concentration of anthocyanins and Vitamin C. This fruit, frequently called "haskap," "blue honeysuckle," or "sweetberry," possesses an antioxidant profile that exceeds that of blueberries. A list of the health benefits of honeyberry is shown below.

• Supplies Potent Antioxidants: Honeyberries contain high levels of cyanidin-3-glucoside, a flavonoid that neutralizes free radicals. A study by Rupasinghe et al. (2018), "Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity," found that the total phenolic content in haskap berries is significantly higher than in other common fruits.
• Reduces Inflammation: The polyphenols in the fruit inhibit inflammatory markers in the body. Research by Rupasinghe et al. (2015), "Anti-inflammatory activity of haskap cultivars is polyphenols-dependent," demonstrated that honeyberry extracts effectively suppress pro-inflammatory cytokines.
• Supports Cardiovascular Health: Regular consumption helps lower blood pressure and improves vascular function. A study by Bell and Williams (2018), "A pilot dose-response study of the acute effects of haskap berry extract (Lonicera caerulea L.) on cognition, mood, and blood pressure in older adults," showed that haskap consumption lowered diastolic blood pressure and heart rate.
• Enhances Immune Function: A 100 g (3.5 oz) serving provides 44 mg of Vitamin C, fulfilling 49% of the Daily Value (DV) for supporting white blood cell activity.
• Promotes Eye Health: The high anthocyanin content supports night vision and reduces retinal stress.
• Aids Digestive Regularity: The 3 g of dietary fiber per 100 g (3.5 oz) serving supports intestinal motility and healthy gut bacteria.
• Regulates Blood Sugar: Bioactive compounds in the berry inhibit enzymes that break down starch, resulting in a slower glucose release. Research by Lefèvre et al. (2011), "Consumption of haskap berries (Lonicera caerulea L.) prevents high-fat diet-induced obesity and metabolic disturbances," indicated improved insulin sensitivity in subjects.

Honeyberry has been known to cause some unwanted effects like gastrointestinal discomfort and dental sensitivity due to its high acidity and fiber content. A list of the downsides of honeyberry is shown below.

• Promotes Dental Enamel Erosion: The organic acids, specifically citric and malic acid, lower the pH of the mouth and soften tooth enamel. A study by Lussi et al. (2012), "Erosion—Diagnosis and Risk Factors," identifies acidic fruits as a primary contributor to dental erosion when consumed frequently.
• Triggers Acid Reflux: The tartness of the berry can irritate the esophageal lining in individuals with Gastroesophageal Reflux Disease (GERD).
• Causes Digestive Bloating: Consuming large quantities of the fiber-rich skin and seeds can lead to gas and abdominal cramping.
• Potential for Allergic Reaction: While rare, individuals with sensitivities to the Caprifoliaceae family may experience mild allergic symptoms.

Yes, honeyberry is good for you because it delivers 49% of the DV for Vitamin C and three times the antioxidants of a blueberry in every 100 g (3.5 oz) serving. Healthy individuals should consume 100 g (3.5 oz) to 150 g (1 cup) of fresh or frozen honeyberries per day to gain cardiovascular and anti-inflammatory benefits. The major benefits include the reduction of oxidative stress through high levels of cyanidin-3-glucoside and the support of immune health. It is an ideal low-calorie fruit for those seeking nutrient density without high sugar intake.

The calories in honeyberries change based on the water content and processing method used. Fresh and frozen honeyberries contain 53 calories per 100 g (3.5 oz) because they retain their natural water weight which dilutes the energy density. When the fruit is processed into dried honeyberries, the removal of moisture concentrates the natural sugars and solids, raising the count to 320 calories per 100 g (3.5 oz). Freeze-dried honeyberry powder represents the most calorie-dense form at 350 calories per 100 g (3.5 oz) because it is a highly compacted source of the fruit's macronutrients. Commercial honeyberry jams contain 260 calories per 100 g (3.5 oz) due to the addition of cane sugar or corn syrup during preservation.

There are no desserts that have honeyberry as a standardized ingredient on restaurant menus. While the fruit, also known as haskap, is used in regional artisanal bakeries in the Pacific Northwest and parts of Canada for pies, tarts, and ice creams, it has not yet been adopted by major global dining chains or fast-food franchises.

There are no main dishes that use honeyberry as a primary cooking ingredient on restaurant menus. The berry is sometimes utilized in high-end, farm-to-table establishments as a reduction or gastrique for game meats like duck or venison, but these are seasonal specialties rather than permanent menu items at chain restaurants.

Honeyberry is a defining element of Northern Japanese, Russian, and Canadian cuisines where the berry is valued for its ability to thrive in cold climates and its unique tart-sweet flavor profile. In Japan, particularly in Hokkaido, the berry is known as "hasukappu" and is extensively used in local confectionery and souvenir sweets. Russian culinary traditions utilize the berry for jams and home-made beverages, while modern Canadian cuisine is increasingly incorporating it into regional baking and winery products.

The origin of the honeyberry (Lonicera caerulea) is traced to the boreal forests of the Northern Hemisphere, specifically within Russia, Japan, and Canada. The Ainu people of Northern Japan have consumed the berry for centuries, referring to it as the "berry of long life and good vision" due to its potent nutritional properties. While the plant has grown wild in Russia and Asia for ancient history, formalized breeding programs to improve berry size and flavor began in Russia during the 1950s.

The introduction of honeyberry to North America is a relatively recent agricultural development, spearheaded by breeding programs at Oregon State University and the University of Saskatchewan in the late 1990s and early 2000s. These programs aimed to create varieties that were palatable for fresh eating, distinguishing them from the bitter ornamental honeysuckles common in gardens. Today, the honeyberry is emerging as a commercial "superfood" crop in northern climates, prized for its extreme cold hardiness and early harvest time compared to other berries.