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Show Cranberry Vitamins Nutritionists tell us cranberries add considerable vitamin C to the diet when they are served in generous gen-erous portions. Science explains that vitamin C tends to be destroyed by heat and by exposure to air. In other words, the food value of cranberries cran-berries varies according to the way you prepare them. Most of the vitamin C is available when you use the berries raw as in a freshly fresh-ly made relish or molded salad. Some vitamin C is lost when you make cranberries into sauce. Even more is destroyed when you strain the sauce, or make the juice into jelly. |