Cranberry

Cranberry is a glossy, scarlet red, very tart round shaped berry, larger than the leaves of the plant. It is initially white, but turns a deep red when fully ripe. It is edible berry, 0.3 to 2.5 cm in diameter, with an acidic taste that can overwhelm its sweetness. Fresh cranberries contain the highest levels of beneficial nutrients. Cranberry juice is usually sweetened to reduce its natural severe tartness and is used to make cranberry juice cocktail or blended with other fruit juices.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies suggest that cranberry may also promote gastrointestinal and oral health and prevent the formation of kidney stones. They may also have possible benefits to the cardiovascular system, immune system and as an anti-cancer agents. Raw cranberries are plentiful source of the anthocyanidin flavonoid (peonidin), and are also rich in two other anthocyanidins, cyanidin and petunidin.

Recent scientific research shows that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases.

Cranberries are an excellent source of vitamin C, a very good source of dietary fiber, and a good source of manganese and vitamin K. One glass of cranberry juice cocktail contain the recommended daily portion of vitamin C.