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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. The Pros and Cons of Dried Fruit: Is it Healthy? - AOL

    www.aol.com/lifestyle/food-pros-and-cons-dried...

    Dried fruits have both pros and cons when it comes to your health. Many people assume that opting for dried fruits is always a smart choice. While it can be a good alternative to chips and candy ...

  4. Starbucks holiday menu: What's the healthiest drink? How much ...

    www.aol.com/lifestyle/whats-healthiest-starbucks...

    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 ...

  5. Cranberry - Wikipedia

    en.wikipedia.org/wiki/Cranberry

    Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas and Thanksgiving dinners in the U.S. and Canada, and at Christmas dinner in the United Kingdom.

  6. 44 Fresh and Dried Cranberry Recipes for Thanksgiving ... - AOL

    www.aol.com/44-fresh-dried-cranberry-recipes...

    Dried cranberries also add oomph to basic white rice (mix a handful in toward the end of the cooking time so they plump up a bit, along with toasted pine nuts and lemon zest).

  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:

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