Its taste is snippy that is why cannot be eaten in raw form. Therefore, it is important to be cooked but overcooking will make it bitter. There is 90% water in it that is why melting them before cooking will cause breakdown of this fruit. Topping or sauce for dressing the cake is also prepared by cranberries or can be added to muffins. One may find antioxidants in it that are helpful to fight against diseases related to skin, gums and teeth. Recent studies have shown that it can treat even cardiovascular problem. Like other fruits, vitamin C is its major vitamin which helps absorption of iron. Absorption of iron will make blood cells in the body. It helps to get rid of uric acid that if not removed creates crystal around the joint and cause gout.
Juicy cranberries bounce due to their weight that is why they are called “bounce berries”. Ripe cranberries are shiny and glossy. Do not waste your money in buying spotted cranberries.
Cranberries Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 60ml
Weight 31g
Energy 95kcal
Energy 396kj
Protein tr g
Carbohydrate 25 g
Total Sugar 20g
Total Dietary Fiber 1.8 g
Total Fat tr g
Calcium 3mg
Iron 0.2mg
Sodium 1mg
Potassium 12mg
Magnesium 2mg
Phosphorus 2mg
Vitamin A 0RAE
Beta-carotene 0mcg
Lycopene 0mcg
Folate 0DFE
Vitamin C tr mg
Vitamin B12 0mcg