We often get asked about the benefits of white versus red cranberries. White cranberries are simply red cranberries that were harvested on the early side, before forming the anthocyanins and proanthocyanidins that give them their vibrant red color. "Early" in this case may involve a very short period of time, usually involving only 2—4 weeks.
Given the documented health benefits of phytonutrients like anthocyanins and proanthocyanidins, you might wonder how white cranberries could still make a good food choice. The answer to this question lies in the difference in taste between white and red cranberries. The earlier-harvested white version is milder in overall taste and less tart than the red version that has been harvested at full maturity. If this taste difference holds the key to inclusion of cranberries in your meal plan, it makes sense to enjoy the earlier-harvested white version. In our approach at WHFoods, we are more likely to take advantage of the health benefits provided by anthocyanins and proanthocyanidins and use fruits, fruit juices, honey, and other ingredients to provide a delicious taste blend that includes red cranberries.
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