Diet: Cherries are delicious and nutritious
Cherries are not only attractive and attractive, but their nutritional value is also a leader in fruits. Overall, the nutritional value of cherries is higher than that of apples, pears, peaches, and apricots. Its advantages are mainly reflected in the following two aspects:
Cherry has a strong antioxidant effect
First, the red color of cherries is formed by complex components, and one of the phytochemicals known as "anthocyanins" has a strong "antioxidant" effect.
Antioxidation is an important physiological function. The aging of the human body, the decline of bodily functions, chronic diseases and the occurrence of certain tumors are all related to the free radical-dominated oxidation reaction in the body. Anthocyanins, vitamin C, vitamin E, carotene, selenium, brass and other antioxidants help fight free radical oxidation. The antioxidant effect of anthocyanins is considered to be the strongest.
The darker the cherry, the greater the anthocyanin content. So the purple cherry has the greatest antioxidant effect, followed by dark red cherry, light red cherry again, and yellow cherry.
Eat cherries can make iron
Second, cherries contain more iron. Iron is the most trace element that the human body needs, and it is closely related to the human hematopoietic function (hemoglobin synthesis).
Anemia due to iron deficiency, iron deficiency anemia, is the most common clinical anemia. Iron deficiency is the most common nutritional deficiency disease in life. Although fruit is not a good source of iron as a whole, it does contain more iron than other fruits.
100 grams of iron contained 5.9 milligrams of iron (varies according to variety, this is a reference), much higher than most other fruits. The jujube that has always been regarded as a blood product has only 1.2 mg of iron (fresh product).
At the same time, cherries also contain more vitamin C (specific content and species related) and a small amount of organic acids, they together with the sugar to form a cherry sweet and sour taste. Both vitamin C and organic acids promote iron absorption and increase intestinal absorption of iron.
In addition, the contents of potassium, pectin, carotene, and B vitamins in cherries are not lost in other fruits.
â— Eat cherries do not overdose 10 or so the best daily
Cherry is a fruit with high nutritional value. However, according to Chinese medicine, cherry is a hot food and eating too much is easy to get angry. It is generally appropriate to eat about 10 at a time.
Of course, this has a lot to do with personal constitution. Some people have no discomfort even if they eat cherries on a plate, while others may have gastrointestinal symptoms such as abdominal distension and abdominal discomfort.
In addition, cherry nucleosides contain cyanogenic hydrazine, which produces hydrocyanic acid after hydrolysis and is highly toxic.
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