Cherries are highly nutritious but should not be consumed in excess
Introduction: Cherry season is in full swing, and many people enjoy eating them. Indeed, cherries are very nutritious, even more so than apples, pears, peaches, and apricots. However, it's best not to overindulge when eating cherries, with 10 cherries a day being the optimal amount.
1. Cherries have strong antioxidant properties
The red color of cherries comes from complex compounds, one of which is a plant chemical called "anthocyanin" with potent "antioxidant" effects.
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. Antioxidant substances such as anthocyanin, 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.
2. Eating cherries can supplement iron
Cherries contain a relatively high amount of iron. Iron is the trace element that the human body needs the most and 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 daily 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 milligrams of iron (the content varies by variety; this is for reference), which is far higher than most other fruits. The jujube, long regarded as an excellent food for nourishing the blood, contains only 1.2 milligrams of iron (in its fresh form).
Meanwhile, cherries also contain a relatively high amount of vitamin C (the specific content varies by variety) and a small amount of organic acids, which, along with sugars, create the sweet and sour taste of cherries. Both vitamin C and organic acids can promote iron absorption and increase the body's absorption rate of iron in the intestines.
3. The content of potassium, pectin, carotene, and B vitamins in cherries is also on par with other fruits.
Reminder: Don't overeat cherries; about 10 a day is best
Cherries are a fruit with very high nutritional value. However, according to Traditional Chinese Medicine, cherries are considered a "hot" food, and eating too many can easily lead to "heatiness" (an internal imbalance). It's generally appropriate to eat about 10 at a time. Of course, this varies greatly from person to person. Some people can eat cherries by the pound without any issues, while others might experience digestive symptoms such as bloating or abdominal discomfort.
In addition, cherry pits contain cyanogenic glycosides, which, when hydrolyzed, produce hydrogen cyanide and are quite toxic.