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cranberry


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The fleshy, acid fruit of Vaccinium oxycoccus or V. macrocarpon; commonly used to make cranberry sauce (a traditional accompaniment to turkey) and for the preparation of juice. There is some evidence that cranberry juice is effective in preventing and treating urinary tract infections, by inhibiting the adherence of bacteria to epithelial cells of the urinary tract. An 80‐g portion is a source of vitamin C and copper; provides 3.2 g of dietary fibre; supplies 15 kcal (60 kJ). A 300‐mL portion of juice is a rich source of vitamin C and copper; a good source of iron; supplies 150 kcal (630 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.


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