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According to an analysis by the US Department of Agriculture, dried cranberries are 16% water, 83% carbohydrates, 1% fat, and contain no protein. [6] A 100 g reference amount of dried cranberries supplies 308 calories, with a moderate content of vitamin E (14% of the Daily Value), and otherwise a low or absent content of micronutrients (table). [6]
One cup of whole, raw cranberries contains: Calories: 46. Protein: 0.5 g. Fat: 0 g. Carbohydrates: 12 g. Fiber: 4 g. ... For a quick, convenient option, look for unsweetened dried cranberries ...
It’s also topped with freeze-dried cranberries. It’s also the lowest calorie option of the bunch, at 100 calories for a 16-ounce Grande. Those calories, however, mostly come from sugar ...
Americans eat nearly 400 million pounds of cranberries each year, according to a 2019 report by the Agricultural Marketing Resource Center. Each person in the United States eats about 2.3 pounds ...
In a 100 gram reference amount, raw cranberries supply 46 calories and moderate levels of vitamin C, dietary fiber, and the essential dietary mineral manganese, each with more than 10% of its Daily Value. Other micronutrients have low content (table). Dried cranberries are commonly processed with up to 10 times their natural sugar content. [32]
Cranberry juice is 86% water, 11% carbohydrates, and less than 1% fat or protein (table). A cup of standard cranberry juice, amounting to 248 grams or 8 ounces, provides 107 calories and contains vitamin C as an ingredient to preserve freshness, with other micronutrients that may be added during manufacturing. [7]
28 calories. 4.7 grams of carbs. 1.9 grams of fiber. ... Make it the star of the meal with tasty add-ins like caramelized pecans, dried cranberries, sliced apples, and shaved parmesan.
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
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