Among the products there are real champions in healing and dietary abilities. One of them is cranberry. No one needs to prove how useful this berry is. It perfectly quenches thirst and treats colds, but for those who are struggling with excess weight, it is much more important to know how many calories are in cranberries. The answer will definitely not disappoint you!
For Russians, cranberries are their original product. It is often called “swamp grapes,” although in terms of beneficial properties it is far superior to this berry. The taste of raw cranberries is not very high. It has a sour and bitter taste, for which it was given another name - “northern lemon”. But in dishes (pies, mousses, jelly) it is simply magnificent.
It is worth noting one more unique property that cranberries have: its calorie content is so scanty that it is suitable for most diets, and even helps in weight loss.
In addition to the bright scarlet color and sour taste, fresh cranberries differs from many other berries in its high content of vitamins and low calorie reserves. How many of them the cranberry will reward depends on the method of its processing. Energy value of these berries (per 100 g) is as follows:
Thus, for those who decide to lose weight, a natural and frozen product is more suitable, but dried cranberries, whose calorie content is 11 times higher than fresh berries, are not suitable at all! Drying robs the gift of bogs and gardens of its dietary abilities and transforms it from a low-calorie to a super-nutritious food.
If you look at how many calories are in the beloved dried cranberries, then natural suspicions will arise: aren’t dishes prepared from these berries just as high-calorie? When they cease to be an independent dish, but turn into an ingredient, their calorie content becomes as follows:
The calorie content of cranberries (if we are talking about fresh berries) is only 26 kcal or 1% of the daily value, so it is used in dietetics. There is a special cranberry diet. It is very simple: in the morning (before meals) drink a glass of cranberry juice, and before each meal, also eat a handful of berries or drink fruit juice. For such a nutritional system to give results, you should adjust your diet: exclude fatty and fried foods and at lunch eat a portion of sauerkraut.
It is wrong to consider cranberries solely from the standpoint of low calorie content. After all, this is a very healthy berry, a recognized healer. It has anti-inflammatory, antimicrobial and antiscorbutic effects. Helps with sore throat and pharyngitis. It has a positive effect on the functioning of the kidneys and bladder, and prevents the formation of stones. It “works” as an antipyretic and enhances the effect of antibiotics. Being a real storehouse of vitamins, cranberries become a natural preventative against colds.
It is useful to eat berries for those who suffer from high blood pressure and who have a predisposition to glaucoma. “Swamp grapes” also found a place in dermatology. It is recommended to be taken for psoriasis, allergic rashes and baldness.
Not for everyone, the berry can be an assistant in acquiring a “wasp” waist. The cranberry menu is not suitable for those over 60. The berry is contraindicated for people with high stomach acidity. If strong teeth are as important to you as a model figure, then it’s better not to get carried away with cranberries. The acids it contains can destroy tooth enamel. The berry can also cause heartburn.
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Cranberry is a berry, the fruit of an evergreen creeping shrub, common in the moist, often marshy soils of the Northern Hemisphere. Its English name "Cranberry" cranberry received thanks to its flowers, which resemble the neck and head of a crane. The red berries can be spherical, ellipsoidal or ovoid, with a pronounced sour taste and fresh smell.
The USA and Canada have the most extensive plantations for growing cranberries; cranberries are cultivated in the Scandinavian countries, Belarus, and Karelia. Some types of cranberries have an air chamber inside the berries, so they do not drown in water, which makes harvesting much easier. The plantation area is filled with water, the water is foamed with special combines, and the ripe berries are torn off and can be collected from the surface of the water.
The calorie content of cranberries is 26 kcal per 100 grams of product.
The beneficial properties of cranberries extend literally to the entire body. Cranberry reduces the development of carious processes; the berry has been used since ancient times as a natural remedy against scurvy. Cranberries contain indigestible dietary fiber, which gently cleanses the intestines and helps eliminate toxins and waste. Cranberries contain a lot of antioxidants, ursolic acid, which is responsible for the stable growth of muscle tissue (calorizator). Cranberry has the property of slowing down the development of atherosclerosis and is a uroseptic, the only berry indicated for cystitis. Cranberries contain substances that prevent E. coli from attaching to the walls of the bladder (which is the cause of the development of cystitis). Eating cranberries is recommended for any infectious diseases of the urinary system. Cranberries are rich in vitamins, lower blood sugar levels, and promote comfortable weight loss.
Excessive consumption of fresh cranberries can negatively affect the condition of tooth enamel; it is not recommended for those diagnosed with stomach ulcers and gastritis with high acidity. The red color of the berries makes cranberries a product that can cause allergic reactions. Cranberries have antiseptic and antiviral effects; the berries are used for colds and as a prophylactic during seasonal colds.
When buying cranberries, you should pay attention to the dryness and integrity of the berries, the absence of signs of rotting and the presence of mold, fresh cranberries should not be caked. Frozen berries should pour out without forming one or more lumps. Fresh cranberries can be filled with clean cold water and stored in this state for a month at room temperature and up to six months in a cool place (cellar). Ripe fresh cranberries are frozen by laying them out in a single layer on a flat surface, then pouring them into bags or plastic containers. Frozen berries retain their flavor and beneficial properties within 12-20 months.
Cranberries have a rich vitamin and mineral composition. Its composition is represented by vitamins B1, B2, B6, C, E, PP, minerals calcium, potassium, magnesium, iron, phosphorus.
Calorie content of dried cranberries per 100 grams is 307.9 kcal. In 100 g of product:
Dried cranberries are rich in vitamins B, E, C, PP, minerals manganese, sodium, potassium, calcium, phosphorus, zinc, copper, selenium, iron, magnesium. Due to the large amount of easily digestible carbohydrates, the product is contraindicated when losing weight and during a diet.
The calorie content of dried cranberries per 100 grams is 280 kcal. Per 100 gram serving:
The beneficial properties of dried cranberries have been proven for the prevention of metabolic disorders, diathesis, and colds. Due to the saturation of fast carbohydrates, dried berries will have to be abandoned in case of inflammatory processes in the stomach, liver, pancreas, and intestines.
The calorie content of cranberries in sugar per 100 grams is 188 kcal. In a 100 gram serving of sweets:
To prepare cranberries in sugar you need:
The calorie content of frozen cranberries per 100 grams is 18 kcal. In a 100-gram serving of berries:
It should be remembered that when cranberries are frozen, they lose a significant portion of their vitamins and minerals. This product is widely used for making cakes, pies, pies and other sweet flour products.
The following benefits of cranberries are known:
You will have to stop eating cranberries if:
Cranberries are the most valuable medicinal and food product. For Americans, cranberries are a holiday berry; no Thanksgiving celebration can take place without it. Besides the sour taste and bright color Cranberries are unlike other berries due to their particularly high content of vitamins, which are considered the strongest antioxidants.
Cranberries contain four to five percent sugars (mostly fructose and glucose). As for organic acids, among them are benzoic, citric and malic. Just the same, benzoic acid is characterized as a natural preservative and assistant in terms of preserving cranberries in their original form; to do this, you just need to pour boiled water over them. The berries contain tannins and pectin, as well as many micro- and macroelements.
Like other sour representatives of nature, cranberries have a greater effect compared to vitamin complexes in tablets, as they contain a huge variety of phytonutrients, vitamins and other nutrients that disappear after processing. Moreover, nature ensures a perfect balance of nutrients and their optimal absorption.
Cranberry extract and berries are used as an antiscorbutic, cooling and antipyretic agent, as well as to increase the effectiveness of the effects of sulfonamides and antibiotics.
Calorie content of cranberries is 26 kcal. The composition also contains carbohydrates - 6.8 g and proteins - 0.5 g.
After eating cranberries, digestion and appetite improve. Gastric juice and pancreatic juice are produced better. Thanks to this, it is possible to treat gastritis with reduced acidity of gastric juice, just like inflammation of the pancreas. Cranberry has a bactericidal and diuretic effect, and is also useful for pyelonephritis.
Cranberry syrup and juice are used as an antifever, for inflammatory diseases, vitamin deficiencies, to quench thirst and lower temperature. It is used to treat rheumatism, respiratory diseases, and is eaten with honey for sore throats.
Cranberry juice and jam from these berries are perfect for the winter-spring period. Cranberry is considered a wonderful remedy for preventing vitamin deficiencies and increasing immunity.
Cranberries boast the ability to fight inflammation and infectious diseases. They effectively resist genitourinary infections, gum and stomach diseases. Proanthocyanidin contained in berries does not allow pathogenic bacteria to remain in the body for a long time. Fresh cranberry juice is used to prevent heart and vascular diseases, as well as cancer.
In certain places, fresh cranberries are available for purchase almost throughout the year. Cranberries grown using organic methods are the healthiest. Cranberry desserts and sauces contain virtually no beneficial properties of fresh berries.
Many small red berries, ruby drops scattered on the dark green of swamp moss or the untouched whiteness of the first snow - residents of the northern regions of our country are familiar with this picture. This is exactly what cranberry looks like - one of the most useful and delicious berries, known to mankind since ancient times.
The range of uses for cranberries is unusually wide - from traditional medicine to haute cuisine, from the pharmaceutical industry to grandma’s desserts.
Benefits of cranberries
The high content of vitamins and minerals in cranberries puts this berry among the most popular traditional medicines. A huge amount of vitamin C - and there is more of it in cranberries than in an orange or even a lemon - makes the berry a leader among means of combating colds. It is also an excellent source of B vitamins, especially thiamine, riboflavin and folic acid.
Benzoic acid contained in the berry enhances the effect of antibiotics on the body, and therefore it is useful to eat cranberries during active treatment. The juice of the berry contains antibacterial components, and can then be actively used for various skin diseases - dermatitis, dermatoses, burns, wounds, suppuration and others, helping to cleanse and heal wounds.
Another useful component of cranberries is pectin. Once in the body, it binds harmful substances, forming insoluble compounds, and thus removes them from the body. It is thanks to this property that cranberries are used as an anti-radiation substance.
Harm of cranberries
The main negative quality of cranberries, which can cause quite serious problems, is the high content of various acids in it. This negatively affects the stomach, and therefore consumption of cranberries is prohibited for people with diseases of the gastrointestinal tract and duodenum. Eating the berry may also cause some discomfort in people suffering from liver disease, but this is quite rare.
Cranberries and diets
The low calorie content of cranberries, together with its unique sour taste, make it an indispensable component of any diet. Cranberries can be either an independent dish or included in sauces and gravies. In addition, decoctions and compotes made from berries perfectly tone and give strength. So cranberry juices are recommended for an active lifestyle, sports, or chronic fatigue.
| Nutritional value | Vitamins | Macronutrients | Microelements | ||||
| Calorie content | 26 kcal | Vitamin PP | 0.2 mg | Calcium | 14.0 mg | Iron | 0.6 mg |
| Squirrels | 0.5 g | Vitamin B1 | 0.02 mg | Magnesium | 15.0 mg | Copper | ~ |
| Fats | 0.0 g | Vitamin B2 | 0.02 mg | Sodium | 1.0 mg | Manganese | ~ |
| Carbohydrates | 6.8 g | Vitamin B6 | 0.08 mg | Potassium | 119.0 mg | Zinc | ~ |
| Fiber | 4.6 g | Vitamin B9 | 1.0 mcg | Phosphorus | 11.0 mg | Fluorine | ~ |
| Water | 88.9 g | Vitamin C | 15.0 mg | ||||
| Saturated fatty acids | 0.0 g | Vitamin E | 1.0 mg | ||||
| Ash | 0.3 g | ||||||
| Mono- and disaccharides | 3.7 g | ||||||
