Origin: USA
Cranberries were the first thing that impressed the English settlers in America in the XVII century. They discovered very quickly the healing properties of this fruit, which is known today among the best sources of vitamine C.
Cranberries are a good vegetable source of omega3 fatty acids: particularly important for the metabolism. These red fruits are rich in micro elements, minerals, tannins and flavonoids, essential fatty acids - linoleic acid (omega-6), alpha linoleic acid (omega-3), carotenoids and phytosterols. This kind of cranberries are one of the biggest and absolutely natural sources of vitamin C but also contain high quantities of vitamins A and E.
They are best known for their natural antibacterial and anti-inflammatory properties due to the high content of anthocyanins. They help in lowering cholesterol and protect cells from damage. An additional plus is that the fruit has a low glycemic index.
Nutritional value:
| Nutrition facts | for 100 g. |
| Energy | 308 Kcal |
| 1289 kJ | |
| Fats, | 1.4 g |
| of which saturates | 0.1 g |
| Carbohydrate, | 82 g |
| of which sugars | 65 g |
| Protein | 0.07 g |
| Fibres | 5.7 g |
| Sodium | 0.003 g |
Cranberries are contained in following NICS varieties:
