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Cherries are rich in nutritional value, and eating them in moderation is healthier

Agriculture Encyclopedia By Emily Carter 0 views
2019-07-12 Source:Nongxun.net Author:Nongxun

Cherries is the collective name for European sweet cherries; on the market it mostly refers to imported large cherries, with plump fruit, red and glossy color, and a crisp, sweet taste. They belong to the same category of fruit as ordinary cherries, differing only in variety and place of origin. As growing and logistics conditions have improved, domestically grown large cherries are also often called cherries, and there is no essential difference in nutrition.

From a nutritional standpoint, cherries contain vitamin C, B vitamins, carotene, and various minerals such as potassium, iron, calcium, and phosphorus, while also being rich in polyphenols such as anthocyanins, giving them a certain antioxidant effect. Their dietary fiber content is not low either, and eating them in moderation helps promote intestinal peristalsis. However, the iron content of cherries is not particularly outstanding among fruits, so it is unrealistic to rely on them for a large iron boost; it is enough to treat them as part of a balanced daily fruit mix.

Cherries are full of water, and their calorie level is medium among fruits, making them suitable as a snack or after-meal fruit. It should be noted that their sugar content is not low, so people with high blood sugar should control how much they eat; traditional dietary experience also holds that eating too many at once can easily cause gastrointestinal discomfort, so a small handful each time is generally safer. Before eating, rinse them clean with water, or soak them briefly in lightly salted water before eating for greater peace of mind.

When selecting them, observe the state of the fruit stem and the fruit; those with bright green stems, firm and glossy fruit, and unbroken skin are usually fresher. After buying them, it is recommended to keep them refrigerated and eat them as soon as possible; storing them too long can lead to problems such as softening and mold, and both the taste and nutritional value will suffer.

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