Cherry
Description
The cherry is the small, red, sweet fruit of the cherry tree, a member of the drupe family. The fruit contains moderate amounts of potassium and vitamin C.
Available from May through August.
Note: Immature cherries generally will be hard with a lighter color than ripe ones and usually will be smaller, more acidic and dry. Overmature cherries will be soft, dull and shriveled.
Caloric Content
| 1 | |
| Calories: | 104 |
| Protein: | 1.74 gm |
| Carbohydrates: | 24 gm |
| Fiber: | .58 gm |
| Total fats: | 1.39 gm |
| Saturated fats: | .313 gm |
| Unsaturated fats: | .577 gm |
| Cholesterol: | 0 mg |
1. 1 cup, 145 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 310 | 5000 IU |
| Thiamine: | .073 | 1.7 mg |
| Vitamin B-2: | .087 | 1.7 mg |
| Vitamin B-6: | .052 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | .52 | 300 mcg |
| Niacin: | .58 | 20 mg |
| Pantothenic Acid: | .184 | 10 mg |
| Folic acid: | 6.1 | 400 mcg |
| Vitamin C: | 10.2 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 145 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 21 | 1000 mg |
| Copper: | .138 | 2 mg |
| Iron: | .56 | 18 mg |
| Magnesium: | 16 | 400 mg |
| Manganese: | .133 | n/a mg |
| Phosphorus: | 28 | 1000 mg |
| Potassium: | 325 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 1 | n/a mg |
| Zinc: | .09 | 15 mg |
1. 1 cup, 145 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 1 cup, 145 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw,Processed,Prepared. Washington D.C. 1976.
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
