Carbohydrate and Fiber Counts for Cranberries
- 1 oz of cranberries: 2 grams effective (net) carbohydrate plus 1 gram fiber and 13 calories.
- ½ cup chopped cranberries: 4 grams effective (net) carbohydrate plus 2.5 grams fiber and 25 calories.
- ½ cup whole cranberries: 4 grams effective (net) carbohydrate plus 2 grams fiber and 23 calories.
Glycemic Index for CranberriesThere is no scientific study of the glycemic index of cranberries. Some sources have extrapolated from other similar foods that it would be in the low-moderate range.
Glycemic Load of Cranberries
- 1 oz of cranberries: 0
½ cup chopped cranberries: 1
½ cup whole cranberries: 1
Health Benefits of CranberriesCranberries are a very good source of vitamin C and manganese. They are rich in phytonutrients, especially antioxidants which can protect cells from damage, lower risk of cardiovasular disease, and provide other health benefits. Cranberries also have an antibacterial effect in the mouth and GI and urinary tracts.
Low-Carb Recipes With Cranberries
- Simple Cranberry Sauce
- Oven-Dried Cranberries
- Cranberry Chutney
- Cranberry Jello Salad
- Cranberry Walnut Cookies
- Cranberry Nut Bread
- Cinnamon Cranberry Muffins
- Chicken with Cranberries and Red Wine
- Cranberry Vinaigrette Salad Dressing
More Information About Cranberries at Calorie Count.More Carb Profiles:
Jepson R, Mihaljevic L, Craig J. Cranberries for preventing urinary tract infections. Cochrane Database Syst Rev. Jan 2004.
Lipson SM, Sethi L, Cohen P, et al. Antiviral effects on bacteriophages and rotavirus by cranberry juice. Phytomedicine. 2007 Jan;14(1):23-30.
Reid G. The role of cranberry and probiotics in intestinal and urogenital tract health. Crit Rev Food Sci Nutr 2002;42(3 Suppl):293-300.
Revised International Table of Glycemic Index (GI) and Glycemic Load (GL) Values-2002, compiled by David Mendosa.
United States Department of Agriculture. "Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 2007. November 2007.
Weiss EL, Lev-Dor R, Sharon N, Ofek I. Inhibitory effect of a high-molecular-weight constituent of cranberry on adhesion of oral bacteria. Crit Rev Food Sci Nutr. 2002;42(3 Suppl):285-92.