Cranberries have been marketed as a “superfruit” due to their nutrient content and antioxidant properties. They have vitamin c, dietary fiber, minerals, and a balanced profile of other essential micronutrients.

Some studies show that cranberries have a high amount of polyphenols, cranberry tannins, and flavonoids, such as proanthocyanidins, flavonols, and quercetin. According to in vitro measurement of the Oxygen Radical Absorbance Capacity with an ORAC score of 9,584 units per 100g, cranberry ranks near the top of 277 commonly consumed foods in the USA.