Cranberries, Feel Better be Healthier

Cranberrys

The scientific name for this fruit:
Nutritional Value: They contain Phytochemical and Antioxidants. In addition to their urinary tract health benefits, the phyochemicals they contain assist in maintaining health. Anthocyanins, compounds that give cranberries their red color, are powerful antioxidants that may be stronger than vitamin E. In addition, laboratory studies have shown that cranberry extract reduces oxidation of LDL-cholesterol (so-called “bad” cholesterol).

Cranberry juice, unsweetened

NDB No: 43382

Nutrient	Units	1.00 X 1 fl oz ------- 31.6g
Proximates
Water	g	27.53
Energy	kcal	15
Energy	kj	61
Protein	g	0.12
Total lipid (fat)	g	0.04
Ash	g	0.05
Carbohydrate, by difference	g	3.86
Fiber, total dietary	g	0.0
Sugars, total	g	3.82
Minerals
Calcium, Ca	mg	3
Iron, Fe	mg	0.08
Magnesium, Mg	mg	2
Phosphorus, P	mg	4
Potassium, K	mg	24
Sodium, Na	mg	1
Zinc, Zn	mg	0.03
Copper, Cu	mg	0.017
Selenium, Se	mcg	0.0
Vitamins
Vitamin C, total ascorbic acid	mg	2.9
Thiamin	mg	0.003
Riboflavin	mg	0.006
Niacin	mg	0.029
Vitamin B-6	mg	0.016
Folate, total	mcg	0
Folic acid	mcg	0
Folate, food	mcg	0
Folate, DFE	mcg_DFE	0
Vitamin B-12	mcg	0.00
Vitamin A, IU	IU	14
Vitamin A, RAE	mcg_RAE	1
Retinol	mcg	0
Vitamin E (alpha-tocopherol)	mg	0.38
Vitamin K (phylloquinone)	mcg	1.6
Lipids
Fatty acids, total saturated	g	0.003
4:0	g	0.000
6:0	g	0.000
8:0	g	0.000
10:0	g	0.000
12:0	g	0.000
14:0	g	0.000
16:0	g	0.003
18:0	g	0.001
Fatty acids, total monounsaturated	g	0.007
16:1 undifferentiated	g	0.000
18:1 undifferentiated	g	0.007
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.022
18:2 undifferentiated	g	0.013
18:3 undifferentiated	g	0.009
18:4	g	0.000
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.000
22:5 n-3	g	0.000
22:6 n-3	g	0.000
Cholesterol	mg	0
Other
Alcohol, ethyl	g	0.0
Caffeine	mg	0
Theobromine	mg	0
Carotene, beta	mcg	9
Carotene, alpha	mcg	0
Cryptoxanthin, beta	mcg	0
Lycopene	mcg	0
Lutein + zeaxanthin	mcg	21

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment:
Physical characteristics:
Flowers:
Propagation:
Pests:
Harvest: October, November
Fruit:
Varieties:
Visit N C State University for Great Photographs of various varieties
Addition Information, Rutgers University

Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.