Cranberry

Cranberry

Cranberry is an evergreen shrub whose fruit is characterized by acidic taste. In the process of drying cranberries, sugar is added to make it easier to store and extend durability. Therefore, cranberries contain plenty of calories and sugars, as well as numerous valuable vitamins and minerals. The largest exporter of dried cranberries is the United States, most commonly light red coloured. Chilean cranberry is mostly dark red.

Variety: 
Type S&M (soft&moist): USA. Type Choice: USA, Chile. Max.humidity 25%.
Harvest: 
Sep/Oct (USA), June/July (Chile).
Nutritional Value in 100 g Fatt Proteins Fibers
350 kcal <1 g 1 g 5 g

Nutritional source of: iron, potassium, vitamin C.

Cranberry is a vitamin C source, important for collagen synthesis and fatty acid metabolism. Cranberries are rich in antioxidants that protect against malignancies, prevent heart disease, and increase body fatigue. It is well known that cranberry tea is used in the treatment of urinary tract infections because its contents prevent the development of bacteria on the urinary tract.