Cranberry

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. They can be found in acidic bogs throughout the cooler regions of the northern hemisphere. They have slender, wiry stems that are not thickly woody and have small evergreen leaves.

The flowers of the cranberry shrub are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is regarded an indispensable part of traditional American and Canadian Thanksgiving menus and some European winter festivals.

Since the early 21st century within the global functional food industry, raw cranberries have been marketed as a “superfruit” due to their nutrient content and antioxidant qualities. Cranberries can be taken as a juice, as the whole berry, or from an extract.

Fruit Calories

Fruit Calories are made up of mostly simple carbohydrates, some proteins, and typically very little fat. Of course, there are exceptions such as the avocado.

Fruit is nature’s sugar (the sugar fructose) and can be thought of as a “healthy” carbohydrate. However, during a fat-reducing program, all simple sugars should be eaten in moderation, but don’t go too overboard! Fruit contains many healthy nutrients, such as antioxidants, vitamins, and fiber.

Cranberry Calories and Macro-Nutrients