Cranberries are a rich source of vitamins (C, B, E, K vitamins),
minerals (sodium, potassium, phosphorus, calcium, magnesium, manganese, iron), fiber, organic acids, carotenoids, flavonoids, tannins and pectins. Cranberries do not lose their properties during thermal processing, therefore, for the benefit of health, you can eat preserves that are not as tart as fresh cranberries.
Cranberry is great for preventing recurrent urinary tract infections. It acidifies the urine, which kills the bacteria in the bladder. In addition, the acids contained in cranberries reduce the adhesion of bacteria, thanks to which they are excreted in the urine. The acids contained in cranberries are effective in the prevention and treatment of kidney stones. They also prevent gum disease and the formation of plaque.
Cranberry has strong antioxidant properties. Its regular consumption can reduce the level of bad cholesterol (LDL) and raise the level of good (HDL). Antioxidants prevent the formation of blood clots, thus inhibiting the progress of atherosclerotic processes, which in turn reduces the risk of cardiovascular diseases.
Dried cranberries, due to their probiotic properties, have a beneficial effect on the digestive system. The substances contained in the fruit stimulate the growth of the intestinal microflora.
Thanks to the vitamins, minerals and antioxidant substances contained in cranberry, it has antifungal, antiviral and antibacterial properties. A diet rich in cranberries strengthens immunity during the infection season.
Dried cranberries and their preserves contain added sugar. This is because cranberry is very tart and has few fans in this version.
Ingredients: cranberry, sugar, sunflower oil
Nutritional values of dried cranberries per 100g
Energy value 1305kJ / 308kcal – 16% RWS *
Fat 1.5g <2%
including saturated fatty acids 0.15 g – 1%
Carbohydrates 71g – 27%
including sugars 65g – 72%
Fiber 5.1 g
Protein 0.11g <1%
Salt 0.01g <1%
* RWS – Reference Food Value
They can be eaten as a snack, added to sweet breakfasts like oatmeal, yogurts, and jelly. It can be an ingredient of baked goods: various types of cakes, cakes, muffins. It tastes great with meat dishes, especially poultry, as filling or as a sauce.