Introduction:
The cranberry is an almost cherry-sized berry related to the cranberry. The flesh is firm and crunchy and tastes tart and sour.
Use/Preparation:
Because of their tart and very sour taste, cranberries are hardly ever offered raw. For the most part, cranberry juice is made from the fruits. However, they are also found as dried fruit, in pastries, jellies, jams, mueslis, bars, sauces or soups.
Health:
Cranberries contain a lot of vitamin C in addition to a high content of magnesium, calcium, potassium and phosphorus. Due to its antiviral, bactericidal and fungicidal active ingredients, cranberry juice is often used against bladder problems and urinary tract infections. In addition, the berry is said to be helpful for cardiovascular diseases and for inflammations in the mouth.
Alternatives:
In terms of taste and colour, cranberries are very similar to cranberries. The blueberry contains similar ingredients and thus shows comparable bladder-strengthening effects.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 46/191 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 12 g |
| Sugar | 4,3 g |
| Protein | 0,5 g |
| Salt | 0 g |
