Cranberries are rich in vitamins, trace elements, minerals, tannins and flavonoids, essential fatty acids and phytosterols, carotenoids, flavonoids and organic acids. They contain a rare form of vitamin E that has the strongest antioxidant activity. In general, these little fruits have an extremely high capacity of free radicals absorption. Cranberries are a very good source of vitamins E, K and C, manganese, copper and fiber. When raw, they have a low glycemic index.
Directions for use:
Consume directly or add in the preparation of granola, baked or raw desserts. Their characteristic pungent flavor combines well with oranges, apples, pineapples or pears. Cranberries are often used in green salad sauces. Suitable for hot or cold fruit and herbal teas and refreshing drinks.
Nutritional information per 100 g:
Energy - 1288 kJ/308 kcal
Fat - 1 g
of which saturates - 0 g
Carbohydrates - 82 g
of which sugars - 65 g
Protein - 0 g
Fiber - 6 g
Salt - 0 g
Ingredients:
Cranberries, apple juice
125 g
