Health benefits of Cranberry

Cranberries are little evergreen dwarf shrubs. It has a slender stem and little evergreen leaves. The flowers are dark pink in color. The raw cranberries are hard, sour and bitter taste. This edible fruit is a major commercial crop in few American and Canadian provinces. Cranberries are mostly processed into products such as jam, sauce, juice and sweetened dried cranberries. 

Kingdom: Plantae

Order: Ericales

Family: Ericaceae

Genus: Vaccinium

Species: Vaccinium erythrocarpum

Nutritional value of Cranberry:

The important nutritional elements of Cranberry are vitamin A, Thiamine (B₁), Riboflavin (B₂), Niacin (B₃), Pantothenic acid (B₅), vitamin B₆, Folate (B₉), vitamin C, vitamin E, vitamin K, Calcium, Iron, Magnesium, Manganese, Phosphorus, Sodium and Zinc.

Health benefits of Cranberry:

Cranberry aids digestion, boosts immunity, slows aging, prevents certain type of cancer, prevent bacterial infections, guards heart health and stimulate the appetite.   

Word of caution:

Sometimes Oxalic acid in the fruit form oxalate stones in the urinary tract. It is advisable to consume more water while consuming this fruit. The oxalic acids may also cause magnesium and calcium deficiency. Large consumption of cranberry may cause nausea and stomach inflammation. Before adding this fruit into your food regimen, consult your medical professional or herbalist for appropriate advice.  

(Medical Disclaimer: The information’s provided in this website are envisioned exclusively for the general information for the reader. Don’t diagnose the health problems or for treatment purposes using the articles. It is not an auxiliary for medical care provided by a licensed and qualified health professional. Please consult your health care professional for any advice on medications.)