Nutritionally, cranberries have long been recognized as rich sources of
ascorbic acid, vitamin A, thiamine, riboflavin, niacin, dietary fiber,
and the essential minerals such as calcium, magnesium, manganese,
phosphorus and potassium.
Cranberries also contain a unique blend of organic acids. Citric and
malic acids predominate, followed by quinone (approx. 1.0%) and benzoic
acid (approx. 0.01%), typical for a large variety of fruits.
Raw cranberries are fairly low in calories (46 kcal per 100 g) and
carbohydrate (11%). Monosaccharides comprise from 2.2% to 6.0% of the
small cranberry and from 3.4 to 7.1 of the large cranberry and are
dominated by glucose and fructose, with glucose amounting to 58.9 –
65.9%.
The small cranberry usually contains only 0.01% - 0.5% sucrose, whereas
the large cranberry accumulates significantly larger amounts (3.9-5.3%)
of sucrose.
Cranberries contain ascorbic acid. The small cranberries accumulate and
average of between 15.3% an 30% ascorbic acid. They are a good source of
fiber and bioflavonoids, and a fair source of potassium. A serving of
fresh cranberries is a good source of antioxidant polyphenols; and
contains 1 mg of sodium.
Nutritional properties of cranberries
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