Cranberries

Anyone who has eaten a fresh cranberry knows that these native North American fruits have a unique taste. They also have some unique nutritional benefits. Cranberry procyanidins appear to inhibit the stickiness of bacteria, giving the tart red fruit—and its more popular juice—the ability to help prevent urinary tract infections.
That same anti-adhesion property gives cranberries a role in preventing tooth decay, and possibly even the bacterial infection implicated in many stomach ulcers.
Cranberries have one of the highest ORAC levels among the 277 foods tested by the USDA. They also provide vitamin C.
Cranberries are relatively low in sugar and carbohydrate—another thing anyone who has tasted them fresh might have guessed. That means that cranberries and cranberry juice can bring the Benefits of fruit to those who must limit carbohydrate and sugar.
Nutritional Facts :
One cup of whole raw cranberries provides 47 calories, 12 g carbohydrate, 0.4 g protein, 0.2 g fat, 4 g dietary fiber, 44 IU vitamin A, 13 mg vitamin C, 2 mcg folic acid, 67 mg potassium, 7 mg calcium, 9 mg phosphorus, 5 mg magnesium, 0.19 mg iron, 0.12 mg zinc, and 0.15 mg manganese.