Cranberry juice vs Raspberries
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Raspberries, raw is higher in more vitamins & minerals
Calories (kcal)
Cranberry juice —
Raspberries —
Protein (g)
Cranberry juice 0
Raspberries 1.01
Carbs (g)
Cranberry juice 7.26
Raspberries 12.9
Fat (g)
Cranberry juice 0.338
Raspberries 0.188
Fiber (g)
Cranberry juice —
Raspberries —
Quick answers
Which has more protein?
Raspberries, raw — 1.01g vs 0g per 100g.
Which is more nutrient-dense?
Raspberries, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Cranberry juice | Raspberries | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 92.3 g | 85.6 g | +8% |
| Protein | 0 g | 1.01 g | -100% |
| Total lipid (fat) | 0.338 g | 0.188 g | +80% |
| Carbohydrate, by difference | 7.26 g | 12.9 g | -44% |
| Sugars, Total | 3.41 g | 2.68 g | +28% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 23.0 mg | -100% |
| Thiamin (Vitamin B1) | 0.018 mg | — | |
| Niacin (Vitamin B3) | 0.009 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.009 mg | — | |
| Biotin (Vitamin B7) | 8.97 ug | — | |
| Minerals | |||
| Calcium, Ca | 6.64 mg | 16.4 mg | -60% |
| Iron, Fe | 0.126 mg | 0.450 mg | -72% |
| Magnesium, Mg | 4.38 mg | 19.1 mg | -77% |
| Phosphorus, P | 3.30 mg | 27.5 mg | -88% |
| Potassium, K | 70.6 mg | 156 mg | -55% |
| Sodium, Na | 6.34 mg | 0 mg | |
| Zinc, Zn | 0.041 mg | 0.221 mg | -81% |
| Copper, Cu | 0.013 mg | 0.053 mg | -75% |
| Manganese, Mn | 0.211 mg | 0.493 mg | -57% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 32 kcal | 57 kcal | -44% |
| Energy (Atwater Specific Factors) | 31 kcal | 51 kcal | -39% |
| Nitrogen | 0 g | 0.161 g | -100% |
| Ash | 0.099 g | 0.350 g | -72% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 2.70 g | 0.992 g | +172% |
| Fructose | 0.715 g | 1.68 g | -58% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Citric acid | 1164 mg | 1740 mg | -33% |
| Malic acid | 756 mg | 54.1 mg | +1297% |
| Oxalic acid | 0 mg | 0 mg | = |
| Pyruvic acid | — | 0 mg | |
| Quinic acid | 1016 mg | 0 mg | |
| Biotin | — | 3.43 ug | |
| Betaine | — | 0.800 mg | |
| Daidzein | — | 0 mg | |
| Genistein | — | 0 mg | |
| Proanthocyanidin dimers | — | 11.8 mg | |
| Proanthocyanidin trimers | — | 5.05 mg | |
| Proanthocyanidin 4-6mers | — | 8.99 mg | |
| Proanthocyanidin 7-10mers | — | 1.13 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 0.060 mg | |
| Myricetin | — | 0 mg | |
| Quercetin | — | 1.05 mg | |
| Flavonoids | |||
| (-)-Epicatechin | — | 3.52 mg | |
| (-)-Epicatechin 3-gallate | — | 0 mg | |
| (-)-Epigallocatechin | — | 0.460 mg | |
| (-)-Epigallocatechin 3-gallate | — | 0.540 mg | |
| (+)-Catechin | — | 1.31 mg | |
| (+)-Gallocatechin | — | 0 mg | |
| Choline | |||
| Choline from glycerophoshocholine | — | 1.60 mg | |
| Choline from phosphatidylcholine | — | 7.00 mg | |
| Choline from phosphocholine | — | 0.600 mg | |
| Choline from sphingomyelin | — | 0 mg | |
| Free Choline | — | 3.10 mg | |
| Total Choline | — | 12.0 mg | |
| Isoflavones | |||
| Total isoflavones | — | 0.003 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Cranberry juice, not fortified, from concentrate, shelf stable nutrition facts Raspberries, raw nutrition facts Compare other foods →
Dig deeper — biggest differences
Protein -100% in Cranberry juice, not fortified, from concentrate, shelf stable Vitamin C, total ascorbic acid -100% in Cranberry juice, not fortified, from concentrate, shelf stable Phosphorus, P -88% in Cranberry juice, not fortified, from concentrate, shelf stable Zinc, Zn -81% in Cranberry juice, not fortified, from concentrate, shelf stable
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