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2. Dried cranberry - Wikipedia

   en.wikipedia.org/wiki/Dried_cranberry

   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]

3. Should You Eat Cranberries? The Benefits, Nutrition, and More

   www.aol.com/eat-cranberries-benefits-nutrition...

   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 ...

4. 7 snack packs to help you hit your protein goals - AOL

   www.aol.com/lifestyle/7-snack-packs-help-hit...

   Dried cranberries. Apples. Grapes. Calories: 460-530 Total Fat: 22g-31g Protein: 20g-26g Fiber: 3g-5g Sodium: 450mg-810mg. What a dietitian says: “I like the options Starbucks have in their ...

5. The 16 Healthiest Fast Food Breakfasts At Popular Chains ...

   www.aol.com/lifestyle/16-healthiest-fast-food...

   Nutrition facts: 210 calories. 6 grams of fat. 1 gram of fiber. ... However, the dried cranberries and granola likely contain added sugar. 12. McDonald's fruit & nut maple oatmeal. McDonald's.

6. Cranberry - Wikipedia

   en.wikipedia.org/wiki/Cranberry

   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]

7. Dried fruit - Wikipedia

   en.wikipedia.org/wiki/Dried_fruit

   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: