Tis the season of the Cranberry! Gorgeous color, tart taste, super versatile… how do you feel about cranberries?
Living in the New England area, cranberries are a huge part of our lives – most of us went to cranberry bogs on field trips, and you can’t take a trip to the Cape without being surrounded by these little beauties!
Many recent studies have shown that whole cranberries consumed in dietary form do a better job of protecting our cardiovascular system and our liver. It’s best to enjoy cranberries raw because this provides you with the best flavor and the greatest benefits from their vast array of nutrients, and may also offer the benefit of digestion-aiding enzymes.
There are at least 5 key categories of health-supportive phytonutrients in cranberries, and they include Phenolic acids, Proanthocyanidins, Anthocyanins, Flavonoids, and Triterpenoids. Many of these phytonutrients offer antioxidant, anti-inflammatory, and anti-cancer health benefits. Cranberries are also a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper, and pantothenic acid.
Who’s a fan of cranberries here? Got any great recipes to share?