CRANBERRY

In volume, Cranberries are the most consumed super fruit on the planet and have been valued in health circles for a long time.

Cranberries are well-known both in the wild forest and in the consumer market. They belong to the same general family of plants as blueberries. Cranberries grow on the northern hemisphere, in acidic bogs and likes low temperatures. The bushes grow low and spread across the ground with thick green leaves crawling on the ground. The flowers are a dark-pink color and are pollinated by honey-bees. The berry develops from a small white bud into a round, red and elongated berry. Cranberries are slightly larger than Swedish lingonberries. Cranberries mature in autumn and are rich in Vitamin C and taste sour and acidic. Because of this, the berry is popular as a base for syrups, jelly and liqueurs, sweetened, or made into snacks. It is wise to be aware of the relatively high sugar content many products with cranberries contain; it is common that concentrations of 55% added sugars are plentiful. Obviously, it is superior if the sugar comes from the natural fruit juices, which gives it a lower Glycemic index.

Cranberries have become a major commercial success all over North America. There it is cultivated on large fields that are flooded when the berries are ripe, which forces them to falls of and float to the surface, making them very easy to collect and harvest. Manual gathering is not very economical.

Nutrition
Cranberries contain the anti-oxidant proanthocyanidine; also called PAC. There are studies that show that PAC makes it considerably difficult for certain bacteria to adhere to the surface of the mucous membranes of the body, and thus promulgates health and well-being in the urinary tract, as well as other parts of the body.

Cranberries contain other anti-oxidants known as poly-phenoles. In conjunction with proanthocyanidin these two anti-oxidants may neutralize free radicals (oxygen) and help protect the cells of the body.

Cranberry has a ORAC-value of 95 µmolTE/g, which may be compared to Acai; upwards of 184 µmolTE/g, and the positive effect of the little red berry has long since been dubbed a true Superfruit.