In the fruit family, the iron content is generally low, but cherries stand out: every 100 grams of cherries contain up to 59 milligrams of iron, ranking first among all fruits; the vitamin A content is 4 to 5 times higher than that of grapes, apples, and oranges. In addition, cherries also contain vitamins B and C, as well as mineral elements such as calcium and phosphorus. Per 100 grams, they contain 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 0.4 grams of crude fiber, 18 milligrams of calcium, 18 milligrams of phosphorus, 5.9 milligrams of iron, 0.15 milligrams of carotene, 0.04 milligrams of thiamine, 0.08 milligrams of riboflavin, 0.4 milligrams of niacin, 3 milligrams of ascorbic acid, 258 milligrams of potassium, 0.7 milligrams of sodium, and 10.6 milligrams of magnesium.
Anti-anemic, promotes blood formation. Cherries have a high iron content, ranking first among all fruits. Iron is a raw material for synthesizing human hemoglobin and myoglobin, and plays an important role in processes such as human immunity, protein synthesis, and energy metabolism. It is also closely related to brain and nerve function and the aging process. Regular consumption of cherries can supplement the body's demand for iron, promote the regeneration of hemoglobin, which can not only prevent and treat iron-deficiency anemia but also enhance physical fitness and improve brain function.