Cranberries Nutrition Facts

46 calories in 100 g

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Calories in Cranberries
Cranberries, raw
46 calories in Cranberries, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.46 calories / gram
0 Weight Watchers points
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Calorie Sources:95% carbohydrates; 3% proteins; 2% fats
Fats:0.13 g (1 calorie, 0% by weight)
Carbohydrates:12.20 g (44 calories, 12% by weight)
Proteins:0.39 g (1 calorie, 0% by weight)
Alcohol:~
Water:87.13 g (87% by weight)
Fat Composition:71% polyunsaturated; 14% saturated; 14% monounsaturated
Trans Fat :~
Dietary Fiber:4.60 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped
1 cup, whole
Scientific Name:Vaccinium macrocarpon
Refuse:2 %
Refuse Description:Stems and spoiled berries
Food Group:Fruits and Fruit Juices
USDA #:9078
Tags: berries; berry; cranberry;
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Vitamin A:60 IU
Retinol:~
Retinol Activity Equivalent:3 mcg
α-Carotene:~
β-Carotene:36 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:91 mcg
Vitamin B-1:10 mcg
Vitamin B-2:20 mcg
Vitamin B-3:100 mcg
Vitamin B-5:290 mcg
Vitamin B-6:50 mcg
Vitamin B-9:1 mcg
Food folate:1 mcg
Dietary Folate Equivalent:1 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:5.50 mg
Vitamin C:13.30 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.20 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:40 mcg
Vitamin K:5.10 mcg
Calcium (Ca):8 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):250 mcg
Magnesium (Mg):6 mg
Manganese (Mn):360 mcg
Phosphorus (P):13 mg
Potassium (K):85 mg
Selenium (Se):0.10 mcg
Sodium (Na):2 mg
Zinc (Zn):100 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:12.20 g
Dietary Fiber:4.60 g
Sugars Total:4.04 g
Fructose:0.63 g
Galactose:~
Glucose/Dextrose:3.28 g
Lactose:~
Maltose:~
Sucrose:0.13 g
Starch:~
Proteins Total:0.39 g
Essential amino acids
Phenylalanine:30 mg
Leucine:50 mg
Methionine:3 mg
Lysine:30 mg
Isoleucine:30 mg
Valine:40 mg
Threonine:20 mg
Tryptophan:3 mg
Histidine:10 mg
Arginine:50 mg
Non-essential amino acids
Alanine:40 mg
Aspartic acid:0.18 g
Betaine:200 mcg
Cystine:3 mg
Glutamic acid:0.14 g
Glycine:40 mg
Hydroxyproline:~
Proline:30 mg
Serine:50 mg
Tyrosine:30 mg
Fats Total:0.13 g
Saturated fatty acids:10 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:50 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.15 g
Caffeine:~
Theobromine:~
Product Type:Cranberries
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_oq
Did you know?...UK and US government statistics indicate that levels of trace minerals in fruit and vegetables fell by up to 76% between 1940 and 1991.
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