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“Sweetened dried cranberries tend to have more than 20 grams of added sugar for a small serving,” says Karp. “Unsweetened dried cranberries can be great in a tuna or chicken salad or mixed ...
Fruit experts explain the health benefits of cranberries, their nutrition, how to choose cranberries, how to store them, and the best recipes for cranberries.
"(Cranberries are) very tart on their own, so many cranberry dishes and sauces include added sugar, which can mitigate some of the nutritional benefits," Thomason notes.
Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. [1] They are used in trail mix, salads, breads, with cereals, or eaten on their own. Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered ...
Cranberry juice is an acidic drink with a pH of about 2.6. [9] Some cranberry juice products contain large amounts of sugar used in manufacturing to make the drink more palatable, but their consumption may increase the risk of hyperglycemia and reduced control of blood glucose in people with diabetes or glucose intolerance.
Fraction of gross domestic product (GDP) devoted to health care in a number of developed countries in 2006. While the stated goal of workplace wellness programs is to improve employee health, many US employers have turned to them to help alleviate the impact of enormous increases in health insurance premiums [7] experienced over the last decade.
If you can handle the taste of raw cranberries, they do contain slightly more vitamin C than their cooked counterparts. Per the U.S. Department of Agriculture's Food Database , a cup of raw ...
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: