There is a saying that "cherries are delicious and trees are hard to plant". My article is titled "Cherry is delicious and nutritious," which is vulgar.

　　Cherry is not only beautiful in appearance but also attractive, and its nutritional value is also the best among fruits. Overall, the nutritional value of cherries is higher than that of ordinary apples, pears, peaches, and apricots. Its advantages are mainly reflected in the following two aspects:

　　 First, the red color of cherries is formed by complex components, and one of the phytochemicals called "Anthocyanins" has a strong "antioxidant" "effect. Antioxidation is an important physiological function. The aging of the human body, the decline of body functions, chronic diseases and the occurrence of certain tumors are all related to the oxidation reaction dominated by free radicals in the body. Antioxidants such as anthocyanins, vitamin C, vitamin E, carotene, selenium, brass, etc. help fight the oxidation of free radicals. Among them, the antioxidant effect of anthocyanins is considered to be the strongest.

The darker the color of the cherry, the greater the anthocyanin content. Therefore, purple cherries have the largest antioxidant effect, followed by dark red cherries, light red cherries and yellow cherries the least.

　　Secondly, cherries contain more 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 due to iron deficiency, namely iron deficiency anemia, is the most common clinical anemia. Iron deficiency is the most common nutritional deficiency in life. Although fruits as a whole are not a good source of iron, cherries do contain more iron than other fruits.

　　100 grams of cherry contains 5.9 mg of iron (different varieties, different contents, this is for reference), much higher than most other fruits. The iron content of jujube, which has always been regarded as a good blood supplement, is only 1.2 mg (fresh).

　　At the same time, cherries also contain more vitamin C (the specific content is related to the variety) and a small amount of organic acids, which together with sugar form the sweet and sour taste of cherry. Vitamin C and organic acids can promote iron absorption and increase the absorption rate of iron in the intestine.

In addition, the contents of potassium, pectin, carotene and B vitamins in cherries are not lost to other fruits.

　　 Therefore, cherry is a fruit with high nutritional value. However, according to Chinese medicine, cherries are hot foods, and eating too much is easy to get angry. It is generally more 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, while others may have gastrointestinal symptoms such as bloating and abdominal discomfort. In addition, the cherry kernel contains cyanogenic glycoside, which produces hydrocyanic acid after hydrolysis, which is highly toxic.