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 The fleshy, acid fruit of Vaccinium oxycoccus or V. macrocarpon, resembling a cherry; commonly used to make sauce and juice.

 Composition/100 g: (edible portion 95%) water 87 g, 193kJ (46 kcal), protein 0.4 g, fat 0.1 g, carbohydrate 12.2 g (4 g sugars), fibre 4.6g, ash 0.2g, Ca 8mg, Fe 0.3mg, Mg 6mg, P 13mg, K 85mg, Na 2mg, Zn 0.1mg, Cu 0.1mg, Mn 0.4mg, Se 0.1μg, vitamin A 3μg RE (127μg carotenoids), E 1.2mg, K 5.1mg, B1 0.01mg, B2 0.02mg, niacin 0.1mg, B6 0.06mg, folate 1μg, pantothenate 0.3mg, C 13mg. A 110 g serving is a source of Mn, vitamin E, a good source of vitamin C.