Cranberries
A cranberry is a small and tart-tasting fruit that is native to North America and has been enjoyed as a dietary staple and medicine by Native Americans for centuries. The cranberry plant is a low, trailing shrub, found mostly in the bogs of the Northeastern and Northern Midwestern United States, and parts of Canada.
Despite its tiny size, the cranberry packs a powerful nutritional punch and is considered to be one of the most healthful fruits in the world. Studies have linked cranberries to a variety of proven health benefits, including: reduced risk of cancer, improved cardiovascular health, and improved urinary track health.
The cranberry is a member of the Vaccinium macrocarpon plant family, which also includes the blueberry, huckleberry, lingonberry and bilberry. Unlike other berries, cranberries contain an abundance of proanthocyanidins (PACs), special flavonoid molecules that lack tannins, but provide a wide range of anti-oxidant, anti-inflammatory and anti-bacterial benefits.
Cranberries are known particularly for their ability to help maintain a healthy urinary tract. During infections, certain bacteria adhere to the walls of the urinary tract, which proanthocyanidins in cranberries are thought to prevent. A study conducted at Rutgers University showed that drinking just eight ounces of cranberry juice per day could dramatically reduce the symptoms of a bladder infection.
The high concentration of anti-oxidants in cranberries also increases protection against disease. These anti-oxidants combat oxidation which damages cell membranes, contributes to disease, and accelerates rate of aging. A published study found that women who consumed two cups of cranberry juice per day for a year were less likely to develop heart disease and stroke than those who drank little or no cranberry juice.
In addition to the proven health benefits, cranberries offer other advantages. They are relatively low in calories, fat and sugar with just 45 calories per ½ cup. There is no saturated fat, cholesterol or sodium. Cranberries are also a good source of dietary fiber, vitamin C and manganese.
Cranberries can be used in recipes to create enticing side dishes, sauces and desserts. Mixing these tart berries into typical dishes like oatmeal or yogurt, or adding them to baked goods, can reduce sugar while increasing nutrition. Cranberries also combine well with other flavors, such as orange or lemon, to create unique accompaniments to meats, fruits, and vegetables.
When fresh cranberries are not available, frozen and dried options can be used. Frozen cranberries can be stored for up to one year and can even be used without thawing. When purchasing dried cranberries, select the variety that is sweetened with a natural sweetener such as apple juice concentrate or apple and grape juice concentrate.
Whether you’re new to cranberries or already love them, there is no denying the positive impact they can have on your health. Besides having nutritional value, cranberries are a delicious and versatile addition to any meal. So next time you’re looking for something to jazz up your favorite dish, why not throw in some cranberries?
A cranberry is a small, tart, red fruit that is grown in wet, acidic soil. Cranberries are a member of the Ericaceae family, which includes other berries such as blueberries, raspberries, and huckleberries. Cranberries are native to North America and were first cultivated by Native Americans. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and bill of a crane.
Cranberries are a low-growing shrub that produces small, red berries. The berries are actually a type of false fruit, as the fleshy part of the berry is not from the plant’s ovaries, but from the enlarged base of the flower’s sepals. Each berry contains 4-5 small seeds.
Cranberries are harvested in the fall, after the first frost. The frost helps to break down the fruit’s cellular structure, making them easier to harvest. Cranberries are harvested by flooding the fields with water. The berries float to the surface and are then collected by a machine that resembles a giant comb.
After harvest, the cranberries are sorted and graded. The berries are then cleaned and dried, and finally, they are packaged for sale. Cranberries can be sold fresh, frozen, or processed into cranberry juice, sauce, or other products.
Cranberries are a good source of vitamins C and E, as well as fiber. They are also a good source of antioxidants, which can help to protect the body against cell damage. Cranberries have been shown to have a number of health benefits, including reducing the risk of urinary tract infections, preventing stomach ulcers, and improving cardiovascular health.
So how does a cranberry go from the bog to your dinner plate? Let’s take a look!
The cranberry is a native North American fruit that has been cultivated by Native Americans for centuries. The name “cranberry” comes from the Massachusett tribe, who called the fruit “craneberries” because the small, red berries reminded them of the head and
| Vitamin A | 0.003 mg | |
| Beta-Carotene | 0.038 mg | |
| Vitamin E | 0.00132 grams | |
| Vitamin K | 0.005 mg | |
| Vitamin C | 0.014 grams | |
| Vitamin B1 | 0.01 mg | |
| Vitamin B2 | 0.02 mg | |
| Vitamin B3 | 0.1 mg | |
| Vitamin B4 | 0.0055 grams | |
| Vitamin B5 | 0.3 mg | |
| Vitamin B6 | 0.06 mg | |
| Vitamin B9 | 0.001 mg |
| Calcium | 0.008 grams |
Daily Value 1.3 g
|
| Iron | 0.23 mg |
Daily Value 0.018 g
|
| Magnesium | 0.006 grams |
Daily Value 0.4 g
|
| Phosphorus | 0.011 grams |
Daily Value 1.25 g
|
| Potassium | 0.08 grams |
Daily Value 4.7 g
|
| Sodium | 0.002 grams |
Daily Value 2.3 g
|
| Zinc | 0.09 mg |
Daily Value 0.011 g
|
| Copper | 0.06 mg |
Daily Value 0.9 mg
|
| Manganese | 0.27 mg |
Daily Value 0.0023 g
|
| Selenium | 0.1 ug |
Daily Value 0.055 mg
|
| Tryptophan | 0.003 grams | |
| Threonine | 0.028 grams | |
| Isoleucine | 0.033 grams | |
| Leucine | 0.053 grams | |
| Lysine | 0.039 grams | |
| Methionine | 0.003 grams | |
| Cystine | 0.003 grams | |
| Phenylalanine | 0.036 grams | |
| Tyrosine | 0.032 grams | |
| Valine | 0.045 grams | |
| Arginine | 0.056 grams | |
| Histidine | 0.018 grams | |
| Alanine | 0.049 grams | |
| Aspartic Acid | 0.188 grams | |
| Glutamic Acid | 0.146 grams | |
| Glycine | 0.048 grams | |
| Proline | 0.031 grams | |
| Serine | 0.051 grams |
| Glucose | 3.44 grams |
|
| Fructose | 0.67 grams |
|
| Sucrose | 0.16 grams |
|
| Total Sugars | 0.131141 grams |
per 100g
|
| Palmitic acid (16:0) | 0.01 grams |
|
| Total Saturated fatty acids: | 0.01 g | |
| Oleic acid (18:1) | 0.02 grams |
|
| Total Monounsaturated fatty acids: | 0.02 g | |
| Linolenic acid (18:3) | 0.02 grams |
|
| Linoleic acid (18:2) | 0.03 grams |
|
| Total Polyunsaturated fatty acids: | 0.05 g | |
