Table of Contents Hide
- Cherries Nutritional Profile
- How Many Nutrients in Cherries Food
- How To Serve Nutritious Cherries Food
- Diets That May Restrict or Exclude Cherries Food
- How To Buying Cherries Food
- How To Storing Cherries Food
- How To Preparing Cherries Food
- What Happens When You Cook Cherries Food
- How Other Kinds of Processing Affect Cherries Food
- Medical Uses and/or Benefits Of Cherries
Cherries Nutritional Profile
• Energy value (calories per serving): Low
• Protein: Moderate
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Moderate
• Sodium: Low
• Major vitamin contribution: Vitamin A (sour cherries), vitamin C
• Major mineral contribution: Potassium
How Many Nutrients in Cherries Food
• Cherries have moderate amounts of fiber, insoluble cellulose and lignin in the skin and soluble pectins in the flesh, plus vitamin C.
• One cup fresh red sweet cherries (two ounces, without pits) has 3.2 g dietary fiber, 64 IU vitamin A (.2 percent of the RDA) and 10.8 mg vitamin C (14 percent of the RDA for a woman, 12 percent of the RDA for a man).
• One-half cup canned water-packed sour/tart cherries has 0.5 g dietary fiber and 1.5 mg vitamin C, and 377 IU vitamin A (16 percent of the RDA for a woman, 13 percent of the RDA for a man).
• Like apple seeds and apricot, peach, or plum pits, cherry pits contain amygdalin, a naturally occurring cyanide/sugar compound that breaks down into hydrogen cyanide in the stomach.
• While accidentally swallowing a cherry pit once in a while is not a serious hazard, cases of human
poisoning after eating apple seeds have been reported (see apples).
Some wild cherries are poisonous.
How To Serve Nutritious Cherries Food
• Sweet cherries can be eaten raw to protect their vitamin C; sour (“cooking”) cherries are more palatable when cooked.
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Diets That May Restrict or Exclude Cherries Food
• Low-sodium diet (maraschino cherries)
How To Buying Cherries Food
Plump, firm, brightly colored cherries with glossy skin whose color may range from pale golden yellow to deep red to almost black, depending on the variety. The stems should be green and fresh, bending easily and snapping back when released.
Sticky cherries (they’ve been damaged and are leaking), red cherries with very pale skin (they’re not fully ripe), and bruised cherries whose flesh will be discolored under the bruise.
How To Storing Cherries Food
• Store cherries in the refrigerator to keep them cold and humid, conserving their nutrient and flavor.
• Cherries are highly perishable; use them as quickly as possible.
How To Preparing Cherries Food
• Handle cherries with care. When you bruise, peel, or slice a cherry you tear its cell walls, releasing polyphenoloxidase an enzyme that converts phenols in the cherry into brown compounds that darken the fruit.
• You can slow this reaction (but not stop it completely) by dipping raw sliced or peeled cherries into an acid solution (lemon juice and water or vinegar and water) or by mixing them with citrus fruits in a fruit salad.
• Polyphenoloxidase also works more slowly in the cold, but storing sliced or peeled cherries in the refrigerator is much less effective than bathing them in an acid solution.
What Happens When You Cook Cherries Food
• Depending on the variety, cherries get their color from either red anthocyanin pigments or yellow to orange to red carotenoids.
• The anthocyanins dissolve in water, turn redder in acids and bluish in bases (alkalis).
• The carotenoids are not affected by heat and do not dissolve in water, which is why cherries do not lose vitamin A when you cook them. Vitamin C, however, is vulnerable to heat.
How Other Kinds of Processing Affect Cherries Food
Canning and freezing.
Canned and frozen cherries contain less vitamin C and vitamin A than fresh cherries.
• Sweetened canned or frozen cherries contain more sugar than fresh cherries.
Candied cherries are much higher in calories and sugar than fresh cherries.
• Maraschino cherries contain about twice as many calories per serving as fresh cherries and are high in sodium.
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Medical Uses and/or Benefits Of Cherries
In a series of laboratory studies conducted from 1998 through 2001, researchers at the Bioactive Natural Products Laboratory in the Department of Horticulture and National Food Safety and Toxicology Center at Michigan State University discovered that the anthocyanins (red pigments) in tart cherries effectively block the activity of two enzymes, COX-1 and COX-2, essential for the production of prostaglandins, which are natural chemicals involved in the inflammatory response (which includes redness, heat, swelling, and pain).
• In other words, the anthocyanins appeared to behave like aspirin and other traditional nonsteroidal anti-inflammatory drugs, such as ibuprofen and naproxen.
• In 2004, scientists at the USDA Human Nutrition Research Center in Davis, California, released data from a study showing that women who ate 45 bing (sweet) cherries at breakfast each morning had markedly lower blood levels of uric acid, a by-product of protein metabolism linked to pain and inflammation, during an acute episode of gout (a form of arthritis).
• The women in the study also had lower blood levels of C-reactive protein and nitric acid, two other chemicals linked to inflammation.
• These effects are yet to be proven in larger studies with a more diverse group of subjects.
Helps to reduce body weight
Cherry fruit helps in controlling the body’s excessive appetite and helps in weight loss. This fruit is a fruit that naturally stimulates blood flow. So if you eat this daily, it will regulate the blood flow in the body. People who eat a lot of cherries will get rid of constipation problems that last for a long time.
Protects heart health
Serum helps control blood pressure and heart rate. Thus keeping the heart healthy. Cherry helps to check for any cancer cells in the body and prevent them from growing out of control. Also, it helps the body to fight against aging and headaches. As the cherry fruit is rich in Vitamin “E” it also protects the health of the body, especially the eyes.
By eating cherries, you get the amount of multivitamins your body needs. It helps to keep the skin healthy. Cherry juice destroys dark spots and helps to lighten the skin. Helps to refresh. Compared to other fruits, cherries have very high levels of antioxidants. It helps to slow down the aging process by fighting free radicals present in the body. Regular consumption of cherry fruits gives the skin a glowing complexion and protects the skin from wrinkles.
Digestive foods can be used to make juices, jams, jellies and juices. Sherpa is also used in cakes. Take the required amount of fruit and grind it in a mixer with a little water. Drain it with a fine cloth and add the required amount of sugar and a little lemon juice. Now the delicious cherry juice is ready. Cut the sherry fruits into pieces and remove the seeds. Add equal amount of sugar and mix with lemon juice in the required proportions and bring to a boil. Remove it from the oven as appropriate. Now the delicious cherry jam is ready.
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