When is the latest ripening time for cherries?
Cherries are mainly distributed in the United States, Canada, Chile, Australia, Europe and other places. In China, the main producing areas include Shandong, Anhui, Jiangsu, Zhejiang, Henan, Gansu, Shaanxi and others. The flowering time is March-April, and the ripening time is generally May-June.
The ripening time of cherries
Northwest US cherries are one of the few truly seasonal fruits. They are produced in mid-June each year, and by mid-August, apart from a small amount of product from high mountain areas, Northwest US cherries have all completed their mission of providing people with summer delicacies, waiting to once again delight your taste buds next year.
The market launch time of cherries
Cherries are available all year round. When US cherries leave the market in summer, Chilean cherries have almost arrived, completing the handover perfectly.
The nutritional value of cherries
Cherries have a relatively high iron content, with as much as 59 mg of iron per 100 grams of cherries, ranking first among fruits. Their vitamin A content is 4-5 times more than that of grapes, apples and oranges. Their carotene content is 4-5 times more than that of grapes, apples and oranges. In addition, cherries also contain vitamin B, C and mineral elements such as calcium and phosphorus. Every 100 g contains 83 g water, 1.4 g protein, 0.3 g fat, 8 g sugar, 14.4 g carbohydrates, 66 kcal calories, 0.4 g crude fiber, 0.5 g ash, 18 mg calcium, 18 mg phosphorus, 5.9 mg iron, 0.15 mg carotene, 0.04 mg thiamine, 0.08 mg riboflavin, 0.4 mg nicotinic acid, 900 mg ascorbic acid, 258 mg potassium, 0.7 mg sodium, 10.6 mg magnesium.
Cherries can help relieve anemia. Iron is the raw material for synthesizing human hemoglobin, and for women it is extremely important. A survey by the World Health Organization shows that about 50% of girls, 20% of adult women and 40% of pregnant women will develop iron deficiency anemia.
In addition, although cherries are good, be careful not to eat too many. This is because besides containing a lot of iron, they also contain a certain amount of cyanogenic glycosides. If eaten in excess, they can cause iron poisoning or cyanide poisoning.