United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09078, Cranberries, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Vaccinium macrocarpon
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 2%   Refuse Description:   Stems and spoiled berries
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, chopped 110 g

cup, whole 100 g
Proximates Water 1, 2 g 87.32 5 0.180 96.05 87.32
Proximates Energy kcal 46 -- -- 51 46
Proximates Energy kJ 191 -- -- 210 191
Proximates Protein 1, 2 g 0.46 5 0.060 0.51 0.46
Proximates Total lipid (fat) 1 g 0.13 4 0.030 0.14 0.13
Proximates Ash 1, 2 g 0.12 5 0.020 0.13 0.12
Proximates Carbohydrate, by difference g 11.97 -- -- 13.17 11.97
Proximates Fiber, total dietary 1, 2 g 3.6 5 1.000 4.0 3.6
Proximates Sugars, total 1, 2 g 4.27 5 0.230 4.70 4.27
Proximates Sucrose 1, 2 g 0.16 5 0.030 0.18 0.16
Proximates Glucose (dextrose) 1, 2 g 3.44 5 0.160 3.78 3.44
Proximates Fructose 1, 2 g 0.67 5 0.030 0.74 0.67
Proximates Lactose 1, 2 g 0.00 5 0.000 0.00 0.00
Proximates Maltose 1, 2 g 0.00 5 0.000 0.00 0.00
Proximates Galactose 1, 2 g 0.00 5 0.000 0.00 0.00
Proximates Starch 1 g 0.00 4 0.000 0.00 0.00
Minerals Calcium, Ca 1, 2 mg 8 5 0.000 9 8
Minerals Iron, Fe 1, 2 mg 0.23 5 0.010 0.25 0.23
Minerals Magnesium, Mg 1, 2 mg 6 5 0.000 7 6
Minerals Phosphorus, P 1, 2 mg 11 5 1.000 12 11
Minerals Potassium, K 1, 2 mg 80 5 5.000 88 80
Minerals Sodium, Na 1, 2 mg 2 5 0.000 2 2
Minerals Zinc, Zn 1, 2 mg 0.09 5 0.010 0.10 0.09
Minerals Copper, Cu 1, 2 mg 0.056 5 0.005 0.062 0.056
Minerals Manganese, Mn 1, 2 mg 0.267 5 0.094 0.294 0.267
Minerals Selenium, Se 1 µg 0.1 2 -- 0.1 0.1
Vitamins Vitamin C, total ascorbic acid 1, 2 mg 14.0 5 0.600 15.4 14.0
Vitamins Thiamin 1 mg 0.012 4 0.001 0.013 0.012
Vitamins Riboflavin 1 mg 0.020 4 0.004 0.022 0.020
Vitamins Niacin 1 mg 0.101 4 0.003 0.111 0.101
Vitamins Pantothenic acid 1 mg 0.295 4 0.030 0.324 0.295
Vitamins Vitamin B-6 1 mg 0.057 4 0.013 0.063 0.057
Vitamins Folate, total 1 µg 1 4 0.000 1 1
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 1 4 0.000 1 1
Vitamins Folate, DFE µg 1 -- -- 1 1
Vitamins Choline, total 1 mg 5.5 -- -- 6.0 5.5
Vitamins Betaine 1 mg 0.2 1 -- 0.2 0.2
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 3 -- -- 3 3
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1, 2 µg 38 5 1.000 42 38
Vitamins Carotene, alpha 1 µg 0 4 0.000 0 0
Vitamins Cryptoxanthin, beta 1 µg 0 4 0.000 0 0
Vitamins Vitamin A, IU IU 63 -- -- 69 63
Vitamins Lycopene 1 µg 0 4 0.000 0 0
Vitamins Lutein + zeaxanthin 1 µg 91 4 9.000 100 91
Vitamins Vitamin E (alpha-tocopherol) 1, 2 mg 1.32 5 0.120 1.45 1.32
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Tocopherol, beta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocopherol, gamma 1 mg 0.04 4 0.003 0.04 0.04
Vitamins Tocopherol, delta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, alpha 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, beta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, gamma 1 mg 0.29 4 0.040 0.32 0.29
Vitamins Tocotrienol, delta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) 1, 2 µg 5.0 5 0.093 5.5 5.0
Lipids Fatty acids, total saturated 2 g 0.008 -- -- 0.009 0.008
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.006 -- -- 0.007 0.006
Lipids 18:0 g 0.002 -- -- 0.002 0.002
Lipids Fatty acids, total monounsaturated 2 g 0.018 -- -- 0.020 0.018
Lipids 16:1 undifferentiated g 0.001 -- -- 0.001 0.001
Lipids 18:1 undifferentiated g 0.018 -- -- 0.020 0.018
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated 2 g 0.055 -- -- 0.060 0.055
Lipids 18:2 undifferentiated g 0.033 -- -- 0.036 0.033
Lipids 18:3 undifferentiated g 0.022 -- -- 0.024 0.022
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans 2 g 0.000 1 -- 0.000 0.000
Lipids Cholesterol 2 mg 0 1 -- 0 0
Amino Acids Tryptophan 1 g 0.003 -- -- 0.003 0.003
Amino Acids Threonine 1 g 0.028 -- -- 0.031 0.028
Amino Acids Isoleucine 1 g 0.033 -- -- 0.036 0.033
Amino Acids Leucine 1 g 0.053 -- -- 0.058 0.053
Amino Acids Lysine 1 g 0.039 -- -- 0.043 0.039
Amino Acids Methionine 1 g 0.003 -- -- 0.003 0.003
Amino Acids Cystine 1 g 0.003 -- -- 0.003 0.003
Amino Acids Phenylalanine 1 g 0.036 -- -- 0.040 0.036
Amino Acids Tyrosine 1 g 0.032 -- -- 0.035 0.032
Amino Acids Valine 1 g 0.045 -- -- 0.050 0.045
Amino Acids Arginine 1 g 0.056 -- -- 0.062 0.056
Amino Acids Histidine 1 g 0.018 -- -- 0.020 0.018
Amino Acids Alanine 1 g 0.049 -- -- 0.054 0.049
Amino Acids Aspartic acid 1 g 0.188 -- -- 0.207 0.188
Amino Acids Glutamic acid 1 g 0.146 -- -- 0.161 0.146
Amino Acids Glycine 1 g 0.048 -- -- 0.053 0.048
Amino Acids Proline 1 g 0.031 -- -- 0.034 0.031
Amino Acids Serine 1 g 0.051 -- -- 0.056 0.051
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Anthocyanidins Cyanidin 3, 4, 5, 6 mg 29.9 13 4.05 32.9 29.9
Anthocyanidins Petunidin 3 mg 0.0 4 0 0.0 0.0
Anthocyanidins Delphinidin 3, 5 mg 7.7 5 1.92 8.4 7.7
Anthocyanidins Malvidin 3, 5 mg 0.3 6 0.22 0.3 0.3
Anthocyanidins Pelargonidin 3, 5 mg 0.0 4 0 0.0 0.0
Anthocyanidins Peonidin 3, 4, 5, 6 mg 30.5 13 4.12 33.6 30.5
Flavan-3-ols (+)-Catechin 3, 7 mg 0.4 8 0.16 0.4 0.4
Flavan-3-ols (-)-Epigallocatechin 3, 7 mg 0.7 8 0.28 0.8 0.7
Flavan-3-ols (-)-Epicatechin 3, 7 mg 4.4 8 0.92 4.8 4.4
Flavan-3-ols (-)-Epicatechin 3-gallate 3, 7 mg 0.0 8 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 3, 7 mg 1.0 8 0.47 1.1 1.0
Flavan-3-ols (+)-Gallocatechin 3, 7 mg 0.0 8 0 0.0 0.0
Flavanones Hesperetin 3 mg 0.0 4 0 0.0 0.0
Flavanones Naringenin 3 mg 0.0 4 0 0.0 0.0
Flavones Apigenin 3 mg 0.0 4 0 0.0 0.0
Flavonols Kaempferol 6, 8, 9 mg 0.1 14 0.02 0.1 0.1
Flavonols Myricetin 3, 4, 6, 8, 9, 10, 11 mg 7.6 26 1.36 8.4 7.6
Flavonols Quercetin 3, 4, 6, 8, 9, 10, 11 mg 16.0 27 1.18 17.6 16.0
Isoflavones Daidzein 17, 18 mg 0.00 2 -- 0.00 0.00
Isoflavones Genistein 17, 18 mg 0.00 2 -- 0.00 0.00
Isoflavones Total isoflavones 17, 18 mg 0.00 2 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 12, 13, 14, 15, 16 mg 20.4 16 7.66 22.4 20.4
Proanthocyanidin Proanthocyanidin trimers 13, 14, 15, 16 mg 29.2 13 16.95 32.1 29.2
Proanthocyanidin Proanthocyanidin 4-6mers 13, 14, 15, 16 mg 86.2 13 41.93 94.8 86.2
Proanthocyanidin Proanthocyanidin 7-10mers 13, 14, 15, 16 mg 61.2 13 33.29 67.4 61.2
Proanthocyanidin Proanthocyanidin polymers (>10mers) 13, 14, 15, 16 mg 1004.3 13 911.25 1104.7 1004.3

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5b , 2000  Beltsville MD  
2Ocean Spray Cranberries, Inc. Nutrient composition of Ocean Spray products , 2015    
3Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
4Ocern Spray Personal communications , 2017    
5Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. , 2006 J. Agric. Food Chem. 54   pp.4069-4075
6Zheng, W. and Wang, S.Y. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries , 2003 J. Agric. Food Chem. 51   pp.502-509
7Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
8Bilyk, A., and Sapers, G. M.  Varietal differences in the quercetin, kaempferol, and myricetin contents of highbush blueberry, cranberry, and thornless blackberry fruits. , 1986 J. Agric. Food Chem. 34   pp.585-588
9H�kkinen, S. H., K�renlampi, S. O., Heinonen, I. M., Mykk�nen, H. M., and T�rr�nen, A. R.  Content of flavonols quercetin, myricetin, and kaempferol in edible berries. , 1999 J. Agric. Food Chem. 47   pp.2274-2279
10Hertog, M. G. L., Hollman, P. C. H., and Venema, D. P.  Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. , 1992 J. Agric. Food Chem. 40   pp.1591-1598
11Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
12Grace, M.H., Massey, A.R., Mbeunkui, F., Yousef, G.G., and Lila, M.A. Comparison of health-relevant flavonoids in commonly consumed cranberry products , 2012 J. Food Sci. 77   pp.H176-H183
13Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
14Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi, S., and Prior, R.L. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method , 2002 J. Agric. Food Chem. 50   pp.4852-4860
15Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
16Ocean Spray Unpublished data , 2016    
17Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
18Mazur, W. M., Uehara, M., W�h�l�, K., and Adlercreutz, H.  Phyto-oestrogen content of berries, and plasma concentrations and urinary excretion of enterolactone after a single strawberry-meal in human subjects. , 2000 Brit. J. Nutr. 83   pp.381-387
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1508 CRANBERRY
  • C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION