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Including cranberries used for juice production, Americans consume some 400 million pounds (180 million kg) of cranberries per year. [47] About 95% of the annual US cranberry harvest is used to make juice or juice blends. [47] Wisconsin was the leading producer of cranberries in the United States in 2017. [47]
One 12-ounce bag of fresh cranberries makes about 2 1/4 cups of cranberry sauce, which should be enough for about 8 to 10 people, Hartigan says, adding that you can halve that amount of ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. Cranberries are low, creeping shrubs or vines up to 2 meters (7 ft) long and 5 to 20 centimeters (2 to 8 in) in height; they have slender stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink.
1 orange peel (2 inches) 1 small handful of fresh cranberries. 2 dashes orange bitters. ice. 2 ounce gin. 1 ounce vanilla bean syrup. 1 tablespoon. orange juice. club soda. Instructions.
An iodide ion is the ion I −. [2] Compounds with iodine in formal oxidation state −1 are called iodides. In everyday life, iodide is most commonly encountered as a component of iodized salt, which many governments mandate. Worldwide, iodine deficiency affects two billion people and is the leading preventable cause of intellectual disability ...
Proanthocyanidins were discovered in 1947 by Jacques Masquelier, who developed and patented techniques for the extraction of oligomeric proanthocyanidins from pine bark and grape seeds. [1] Proanthocyanidins are under preliminary research for the potential to reduce the risk of urinary tract infections (UTIs) by consuming cranberries, grape ...