Published: December 15, 2017
In Canada and the United States cranberries, served in various forms, are associated with Thanksgiving celebrations as an accompaniment to turkey.
Cranberries are also associated with winter festivals in parts of Europe.
Cranberries have also been placed in the growing category of “super fruits” because of their nutrient content and potential health benefits.
As a result, the number of cranberry products available in the grocery store and as natural health products continues to grow.
However, some cranberry products on supermarket shelves are far removed from fresh cranberries and rather than offer potential health benefits may contribute to adverse health effects.
In addition, the health claims made on both grocery products and natural health products need to be considered with caution since significant scientific evidence to support health claims is limited and inconclusive.
Although there is, as yet, insufficient research to promote cranberry consumption to prevent specific diseases, the nutrients cranberries contain can contribute to a healthy eating plan from which you may derive health benefits.
What are cranberries?
Cranberries are the fruit of short shrubs or trailing vines with small evergreen leaves which belong to the Vaccinium oxycoccus family.
The shrubs or vines produce dark pink flowers which when pollinated and fertilised result in berry formation. Immature berries are white, but become dark red with maturation and ripening.
The edible berries, which tend to have an acidic taste, have a high micronutrient to macronutrient ratio
Which nutrients make cranberries a nutritious addition to your food plan and what are the nutrients of interest which have highlighted cranberries as “super fruits”?
1 cup of raw cranberries provides you with small, but not insignificant amounts of vitamin A, beta-carotene, vitamins B1, B2, B3 and B6, pantothenic acid, and vitamins E, C, and K.
In addition, the mineral content of cranberries includes...link to the full article to learn more.
Whitney, E. & Rady Rolfes, S. (2005). Understanding Nutrition. Belmont, CA: Thomson Wadsworth
Centre for Science in the Public Interest, Nutrition Action Health Letter (03/2012, 06/2009)
The Food Processor