High nutritional value of cherry

In the peak season of cherry, many people like to eat cherries. Indeed, the nutritional value of cherries is high and higher than that of apples, pears, peaches, and apricots. But when using cherries, it's best not to overdo it. It's best to eat 10 of them a day.

First, cherries have a strong antioxidant effect

The red color of cherries is formed by complex components, and one of the phytochemicals known as "anthocyanins" has a strong "antioxidant" effect.

Antioxidation is an important physiological function. The aging of the human body, the decline of bodily functions, chronic diseases and the occurrence of certain tumors are all related to the free radical-dominated oxidation reaction in the body. Anthocyanins, vitamin C, vitamin E, carotene, selenium, brass and other antioxidants help fight free radical oxidation. The antioxidant effect of anthocyanins is considered to be the strongest.

The darker the cherry, the greater the anthocyanin content. So the purple cherry has the greatest antioxidant effect, followed by dark red cherry, light red cherry again, and yellow cherry.

Second, eat cherries can make iron

Cherries contain more iron. Iron is the most trace element that the human body needs, and it is closely related to the human hematopoietic function (hemoglobin synthesis).

Anemia due to iron deficiency, iron deficiency anemia, is the most common clinical anemia. Iron deficiency is the most common nutritional deficiency disease in life. Although fruit is not a good source of iron as a whole, it does contain more iron than other fruits.

100 grams of iron contained 5.9 milligrams of iron (varies according to variety, this is a reference), much higher than most other fruits. The jujube that has always been regarded as a blood product has only 1.2 mg of iron (fresh product).

At the same time, cherries also contain more vitamin C (specific content related to varieties) and a small amount of organic acids, which together with sugar form a cherry sweet and sour taste. Both vitamin C and organic acids promote iron absorption and increase intestinal absorption of iron.

Third, the content of potassium, pectin, carotene and B vitamins in cherries is not lost in other fruits.

Tip: Do not eat too much cherry, about 10 best daily

Cherry is a fruit with high nutritional value. However, according to Chinese medicine, cherry is a hot food and eating too much is easy to get angry. It is generally appropriate to eat about 10 at a time. Of course, this has a lot to do with personal constitution. Some people have no discomfort even if they eat cherries on a plate, while others may have gastrointestinal symptoms such as abdominal distension and abdominal discomfort.

In addition, cherry nucleosides contain cyanogenic hydrazine, which produces hydrocyanic acid after hydrolysis and is highly toxic.