Not only are cherries beautiful and attractive in appearance, but their nutritional value is also among the best of fruits. Overall, the nutritional value of cherries is higher than that of common fruits like apples, pears, peaches, and apricots. Its advantages are mainly reflected in the following 2 aspects:
It has a strong antioxidant effect
Firstly, the red color of cherries is formed by complex components, one of which is a phytochemical called "anthocyanin," which has a strong "antioxidant" effect.
Antioxidation is an important physiological function. The aging of the human body, the decline of physical functions, chronic diseases, and the occurrence of certain tumors are all related to oxidative reactions dominated by free radicals in the body. Antioxidants such as anthocyanins, vitamin C, vitamin E, carotene, selenium, and flavonoids help combat the oxidative effects of free radicals. Among them, the antioxidant effect of anthocyanin is considered the strongest.
The darker the color of the cherry, the higher the anthocyanin content. Therefore, purple cherries have the greatest antioxidant effect, followed by dark red cherries, then light red cherries, and yellow cherries have the least.
Eating cherries can supplement iron
Secondly, cherries contain a relatively high amount of iron. Iron is the trace element that the human body needs the most, and it is closely related to the body's hematopoietic function (hemoglobin synthesis).
Anemia caused by iron deficiency, i.e., iron-deficiency anemia, is the most common type of anemia clinically. Iron deficiency is the most common nutritional deficiency in life. Although fruits are generally not a good source of iron, cherries do contain more iron than other fruits.
100 grams of cherries contain 5.9 mg of iron (the content varies by variety, this is for reference), which is far higher than most other fruits. The jujube, which has always been considered a good food for nourishing the blood, contains only 1.2 mg of iron (fresh product).
At the same time, cherries also contain a relatively high amount of vitamin C (the specific content varies by variety) and a small amount of organic acids, which, together with sugars, form the sweet and sour taste of cherries. Both vitamin C and organic acids can promote iron absorption and increase the absorption rate of iron by the intestines.
In addition, the content of potassium, pectin, carotene, and B vitamins in cherries is also on par with other fruits.
Don't overeat cherries, about 10 a day is best
Cherry is a fruit with very high nutritional value. However, according to traditional Chinese medicine, cherries are considered a "heaty" food, and eating too much can easily lead to "internal heat." It is generally more appropriate to eat about 10 at a time.
Of course, this is highly related to individual constitution. Some people can eat cherries by the plate or even by the pound without any discomfort, while others may experience digestive symptoms such as bloating and abdominal discomfort.
In addition, the cherry kernel contains amygdalin, which produces hydrocyanic acid upon hydrolysis and is highly toxic.
How to pick cherries?
The cherries commonly sold on the market are generally divided into three varieties: those with a predominantly red color are called "Hong Deng"; those that are purplish are called "Sa Mi Tuo"; and those with a yellow base and a reddish hue are called "Hong Yan". These three varieties have different flavors. "Hong Yan" is sweet and sour with soft flesh and abundant juice; "Hong Deng" is slightly more sour than "Hong Yan" with slightly thicker flesh; and "Sa Mi Tuo" has a crisp texture.
When selecting, first, you should choose according to your own preferences. Second, look at the luster of the cherries; regardless of the variety, the ones with shiny skin are the best. Finally, look at the stem; it should be green. If it is black, it means the cherries are not very fresh. Zhao Shiliang, the director of the Beijing Sijing Orchard, emphasized: "The skin should also not have wrinkles, as this indicates that the cherries are dehydrated and lack sufficient moisture."
How to store cherries?
Regarding the storage of cherries, Zhao Shiliang said that cherries can usually be stored for a maximum of 5-7 days. They will rot after more than a week. It is not recommended to store cherries in plastic bags or plastic boxes because their breathability is poor. It is best to use cardboard boxes.
It is best to store cherries in the refrigerator because they are sensitive to heat. The suitable temperature is 2°C-5°C to maintain their fresh and tender texture.
They should be stored with the stems on, otherwise they will rot very easily.
Eat fresh cherries in season. When they are out of season, there are many ways to enjoy them. You can buy more now. Not only can you eat them fresh, but you can also use some to make wine, jam, canned cherries, or freeze them. This way, you can still enjoy the delicious taste of summer cherries even in the cold winter.
3 ways to eat cherries
Cherry Wine: 500 grams of fresh cherries, 1000 ml of rice wine. Wash the cherries and place them in a jar, add rice wine to soak, seal, and stir once every 2-3 days. It will be ready in 15-20 days.
Cherry Jam: Select large, sweet and sour cherries, about 1000 grams. Wash them, then make a small cut on each cherry to peel and remove the pit. Put the flesh and sugar into a pot, bring to a boil over high heat, then turn to medium heat. Skim off the foam and astringent juice, and continue to cook. When it becomes thick, add lemon juice, cook for a little longer, then remove from the heat and let it cool.
Frozen Cherries: Place cherries in a container and then in the freezer. They can be stored for a long time throughout the year while retaining their vitamins well. After a hot pot meal in winter, a few frozen cherries can help with digestion and relieve greasiness.
Cherry: A good food and medicine
1. Sore Throat: 500 grams of cherries, boiled in water or soaked in wine for consumption.
2. Hernia Pain: Use 60 grams of cherry kernels, stir-fry with an appropriate amount of vinegar, then grind into a powder. Take 15 grams each time with warm water.
3. Burns: Squeeze the juice from cherries and apply it to the affected area multiple times a day. It provides immediate pain relief and can also prevent blistering and suppuration.
4. Measles: Giving children cherry juice can prevent infection.
The Whole Cherry is a Treasure
Cherry flesh has the effect of beautifying the skin and maintaining a youthful appearance;
Cherry kernels have the effect of inducing sweating, promoting rash eruption, and detoxifying;
Cherry leaves have insecticidal and detoxifying properties and can be used to treat snake and insect bites, trichomoniasis, etc.;
Cherry roots have the effect of expelling and killing worms, and can be used to drive roundworms, pinworms, and tapeworms.