All about cranberry - Medicinal properties
Even in the days before its high vitamin C content was understood, cranberries were highly valued by New England sailors during their long sea voyages, because those who ate them did not fall victim to scurvy.
Native Indians used them to combat scurvy. They added them to pemmican, a mixture of pounded meat and fat, to make up for the lack of vitamins in the winter diet and to neutralize the ill effects of eating too much meat.
maintains good blood circulation
combats urinary infections
- Calories: 49
- Water: 88%
- Carbohydrates: 13 g
- Fat: 0.2 g
- Protein: 0.4 g
- Rich in Vitamin C.
- Its sour taste comes from its many acids: oxalic, tannic, citric, malic, and benzoic.
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