Uncover some truths about cherries.

Cherry is undoubtedly one of the most "hot" fruits, with bright color, juicy, sweet and refreshing taste, which is deeply loved by many people. Many people are curious, what is the relationship between cherry and cherry? Can you supplement iron and vitamin C? In this issue, I will tell you some truths about cherries.

Truth 1: Cherry is a kind of cherry.The cherries we usually eat are divided into China cherry, European sweet cherry and European sour cherry. The round and bright red cherries sold in the market are usually European sweet cherries. In fact, cherries are a variety of sweet cherries in Europe, and the name comes from the transliteration of cherry. European sweet cherries landed in China in the 1980s. They were first cultivated near Yantai, Shandong Province, and then gradually developed. Their appearance and taste are very good, and they are not inferior to those imported. According to statistics, the planting area of sweet cherry in China accounts for about 17% of the world total area, and the output accounts for about 10% of the world total output.

Truth 2: It is difficult to make up iron by eating cherries.Although cherries are ruddy in color, their iron content is not high. The data shows that the iron content of cherries is only 0.36 mg /100 g, while the iron content of lean pork we usually eat is 3 mg /100 g. Moreover, the iron in cherries is plant iron, that is, non-heme iron, and its absorption and utilization rate is very low. Cherry blood is more like a legend of "supplementing shape with shape" So far, no substance that can promote blood production has been found in cherries. Therefore, it is not reliable to supplement iron by eating cherries. It is better to eat two bites of lean pork.

Truth 3: The vitamin C content of cherries is not high.The vitamin C content of cherries is only 7 mg /100 g, which is only about 1/5 of that of oranges (33 mg /100 g) and far lower than that of kiwis, strawberries and fresh dates. In terms of nutrition, cherries are rich in dietary fiber and potassium. The potassium content of cherries is 222 mg /100 g, which is close to that of bananas (256 mg /100 g). However, the calories of cherries (63 kcal/100g) are lower than those of bananas (93 kcal/100g). If you want to supplement potassium and eat as little calories as possible, cherries are more suitable. To many people’s surprise, the dietary fiber content of cherries with refreshing taste exceeds 2%, which is higher than that of many vegetables with rough taste. Dietary fiber can promote intestinal health, and people with constipation may wish to eat cherries often.

Truth 4: Eating too many cherries will lead to black stool.Cherry contains anthocyanin, which is a kind of polyphenol compound, mainly anthocyanin, which has antioxidant effect, can prevent cardiovascular diseases, scavenge free radicals, delay aging and resist inflammation. The more ruddy the cherry, the higher the anthocyanin content, and the higher the content, it will appear red or even black. However, this ingredient cannot be absorbed and metabolized by the human body, and can only be directly discharged. The content of anthocyanin in cherries is 15~50 times that of strawberries. Therefore, if you eat too many cherries and take too many anthocyanins at a time, your stool will be black or your urine will be red. This change is not harmful to health. When anthocyanins are metabolized, they will return to normal.

Truth 5: Sugar lovers and people who lose weight can eat cherries.Although cherries are sweet and fragrant, the glycemic index is only 22, which is lower than most fruits such as apples (36), pears (36) and grapes (43). This is probably because the content of polyphenols such as anthocyanins is high, which inhibits the activity of digestive enzymes, and the content of pectin is also high, which delays the digestion and absorption of sugar. Therefore, cherries are very suitable for people with hyperglycemia. The data shows that the moisture content of cherries exceeds 80%, which makes its calorie low, 63 kcal /100 g, which is similar to that of apples, so it is very suitable for people who lose weight.

Truth 6: Eating cherries won’t cause poisoning.There are indeed cyanosides in the stone of cherries, which will be decomposed to produce hydrocyanic acid, and the cyanosides will combine with the iron ions of oxidase in cytochrome, thus causing obstacles in tissue respiration and even suffocation. In people, it is often manifested as bitterness in the mouth, dizziness, headache, vomiting, palpitation, weakness of limbs and even difficulty in breathing. However, few people will bite the stone when eating cherries, and acute poisoning symptoms will only appear when cyanosides reach a certain amount. There is no problem in eating cherries normally.

Truth 7.: The more "J", the bigger the cherry.J(jumbo) is a commonly used unit for cherry grading in the southern hemisphere, which is usually used in Chile, New Zealand and other places. Generally speaking, the fruit diameter of 26~28 mm is J, that of 28~30 mm is JJ, that of 30~32 mm is JJJ, that of 32~34 mm is JJJJ, and that of 34 mm or more is JJJJ. The bigger the fruit diameter, the higher the grade and the more expensive the price. You can choose according to your needs.

How to choose cherries? First, look at the fruit stalks. Fresh cherries are green and have high hardness. If the fruit stalks are seriously black and soft to the touch, they are not fresh. Secondly, in terms of shape, the belly of cherries with good quality is full, round and smooth. If there are many wrinkles on the surface, it means that cherries are dehydrated. Third, distinguish colors. Dark colors taste sweeter, while light colors tend to sour. The cherries bought home can’t be eaten on the same day, so seal them with fresh-keeping bags and put them in the refrigerator.

Editor: Yan Liu

Source: Life Times

Original title: Uncovering some truths about cherries.