Fruit
Cherries
A food source of melatonin and anthocyanins, studied for recovery.
Nutrition facts
Serving: 1 cup (140 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Protein | 1.5 g | |
| Carbs | 22.4 g | |
| Fibre | 2.9 g | 11 % |
| Sugars | 17.9 g | 18 % |
| Fat | 0.3 g | 0 % |
| Saturated fat | 0.1 g | 0 % |
| Sodium | 0 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- One cup of sweet cherries brings 18 g of sugars: they are among the sweetest fruits, with grapes and mango, and a cup goes quickly.
- Their dark red colour comes from anthocyanins; dark cherries (Bing type) contain more than yellow-red varieties (Rainier type). No table displays them.
Preparation
Fresh, frozen or stewed, they keep their fibre; juice loses it and concentrates the sugars. Maraschino cherries are candied in syrup and coloured: no longer the same food.
To mention to a professional
- Do not crush the pits (amygdalin and cyanide); a pit accidentally swallowed whole is not a documented case of poisoning.
- Cherries are among the fruits of the oral allergy syndrome linked to birch pollen, with apple, pear and peach.
Sources
- Cherries, sweet, raw
- USDA FoodData Central, SR Legacy
- Burkhardt et al., 2001 (melatonin in tart cherries)
- Health Canada, Natural Toxins in Fresh Fruits and Vegetables (pits and amygdalin)
- AAAAI, Oral allergy syndrome (birch pollen)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.