TABLE 1.

Phytochemical content of cranberry foods

Food source	Flavan-3-ol monomers and dimers (28, 49)	Proanthocyanidins (28, 34)	Anthocyanins (26, 34)	Hydroxybenzoic acids (49, 50)	Hydroxycinnamic acids (49, 50)	Terpenes (51)	Flavonols (50)
Cranberry fruit
mg/100 g	7–33	133–367	13–171	503–602	73–82	65–125	20–40
mg/serving1	5.6–26.4	106–293	10.4–136.8	402–482	57.6–65.6	52–100	16–32
Cranberry juice
mg/L	6–35	89–230	27–132	64	12–19	Trace	11–58
mg/serving2	7	17.8–46	5.4–26.4	12.8	2.4–3.8	Trace	2.2–11.6
Canned cranberry sauce
mg/100 g	112.8	16–54.4	0.6–11.8	476	47.5	1.1–22.8	—5
mg/serving3	78.9	11.2–38	0.4–8.3	333.2	33.2	0.8–16	—
Sweetened, dried cranberries
mg/100 g	—	64.2	10.3	—	—	98.5	—
mg/serving4	—	25.6	4.1	—	—	39.4	—

¹80 g whole fruit.

²200 mL juice.

³70 g sauce.

⁴40 g dried fruit.

⁵No data available.