Dried cut cranberries 1kg Makar

Dried cut cranberries 1kg Makar

The main cultivars of the world are Vaccinium macrocarpa cranberries,which grow wild in North America. In Poland, there are marsh cranberries (Vaccinium oxycoccus) and small-leaved cranberries (Vaccinium microcarpon).

Cranberry works well in the fight against caries and diseases of the periodontium, urinary tract, heart diseases, stomach ulcers. Raw, fresh cranberries contain a lot of vitamins C, E, B, A, minerals such as iron, manganese, copper, potassium, iodine, magnesium, calcium and organic acids (malic, citric), a lot of fiber.

Properties of cranberry fruit

Regular consumption of dried cranberries (in moderation, of course, due to oxalates)  helps in the fight against diseases of the bladder and urinary tract (caused by the Escherichia coli bacteria), stomach ulcers (caused by the Helicobacter pylori bacteria) and duodenum, tooth decay, gum and periodontal diseases, cardiovascular diseases (by lowering LDL cholesterol, lowering blood pressure, lowering the risk of atherosclerosis).

Cranberry fruits contain e.g. ursolic acid, which has antiviral, antibacterial, fungicidal, analgesic, anticancer and antidiabetic properties.

The presence of polyphenols supports the removal of free radicals, reducing the risk of various cancers, helps in the prevention of Parkinson's, Alzheimer's or rheumatism. Vitamins, minerals and polyphenols delay the aging of gray cells and thus slow down the aging process.

It is not recommended to eat large amounts of cranberry fruit in osteoporosis-related problems, as it hinders the absorption of calcium. People who are also taking warfarin-based anticoagulants should also limit cranberry intake, as it hinders the excretion of this drug from the body (which leads to hemorrhage).

Polyphenols present in cranberry fruit

• phenylcarboxylic acids (benzoic acid derivatives) - that's why cranberries do not spoil easily
• flavonols (quercetin, myricetin) - have antibacterial, antifungal, antioxidant, anti-allergic, anti-atherosclerotic, anti-inflammatory properties
• anthocyanins (malvidin, delphinidin, pelargonidin, peonidine), which have a strong detoxifying effect, delay the aging process, lower blood pressure, seal blood vessels, support the liver
• flavanols (tannins, especially proanthocyanidins) - with antibacterial, antiviral, antimutagenic, antiatherosclerotic properties

Nutritional and energy value of 100g dried cranberries

Energy value 308 Kcal

Carbohydrates 82.8g (including fiber 5.3g), fats 1.1g, protein 0.17g

Minerals: Potassium 49mg, Calcium 9mg, Phosphorus 8mg, Magnesium 5mg, Sodium 5mg, Iron 0.4mg, Zinc 0.1mg

Vitamin E 2.1mg, C 0.2mg, B3 0.55mg, vitamin A 46 IU

Cranberry uses

Dried cranberries are tasty, but the ones in juice, e.g. apple, fructose. It can be added in this form to oatmeal or semolina. The cranberry itself is sour and it is best to make preserves from it, such as juices, syrups, jams, preserves, medicinal tinctures, cocktails. Jams taste great with meat, sausage or cheese (like oscypek with cranberries, popular in the mountains). You can also find cranberries in candied form or as a component of teas for brewing. You can also make an infusion to rinse the mouth in periodontal diseases.

Cranberry is also used in cosmetics where it brightens the skin, regulates its pH and has a refreshing effect.