The Raw cranberries are a source of polyphenol antioxidants.Cranberries have been making a lot of health news recently – it seems they are good for almost everything! This is great for low carbers, because they pack a lot of nutrition, fiber, and flavor into a package without many carbohydrates. Half a cup of whole cranberries has 4 grams of effective carbohydrate, plus 2 grams of fiber, 1/3 of which is soluble (the soluble fiber is what makes the “gel” when you cook cranberries).
Antioxidants: In study after study, cranberries are coming out at or near the top of the antioxidant heap. They are particularly rich in polyphenols, and have a lot of other helpful phytochemicals as well. These chemicals probably explain some of the studies showing cranberries' health benefits, including:
- and treatment of urinary tract infections (tehy are antibacterial and also keep bacteria from “sticking” to the inside of the bladder and ureters).
- Similar effects in the GI tract – help prevent bacteria from causing food-borne illness.
- Similar effects in the mouth – may help prevent tooth decay by discouraging bacteria and preventing them from “sticking”.
LDL cholesterol, which may help prevent atherosclerosis. of the oxidation of
- Improves blood vessel function in people with atherosclerosis.
Mango chopped-1/2 cup
Turmeric- little pinch
Salt to taste
Chilli powder-1/2 tsp (Acc to ur taste)
Mustard powder-1/4 th tsp
Fenugreek powder-1/8th tsp
Clean well the cranberries with water and cut each cranberry into half.
Place the pan and heat it.
Now add the tadka (Talimpu)to the chutney and mix it well.