Cherry fruits contain many vitamins and minerals. Ascorbic acid, vitamins A, E and PP, potassium, magnesium, calcium, sodium, phosphorus, iron, sulfur, zinc, iodine, copper, manganese and vanadium – this is not a complete list of elements that form the chemical composition of cherries. To a large extent, this composition depends on the variety and on the region of cherry growth. In addition, the chemical composition of cherries includes pectins, organic acids, starch, glucose and fructose, the coloring pigment anthocyanin. Of particular value is coumarin, a substance that affects blood clotting.
Due to its high content of mineral elements, cherries have many beneficial properties, for example, they are a good hematopoietic product. Regular consumption of fresh berries reduces the risk of anemia, anemia, increases hemoglobin levels and improves the quality of blood. Eating fresh cherries dramatically reduces the risk of gout.
Cherry is not recommended for people with high acidity, as well as those suffering from diseases of the gastrointestinal tract and biliary tract. The high sugar content of cherries can negatively affect diabetics, so caution and moderation should be exercised.
Cherry is loved by chefs and pastry chefs all over the world; it is used to prepare various dishes and confectionery products both fresh and make various preparations from it. Canned cherries, candied, dried – there are many options. Various alcoholic beverages are also made from it – liqueurs and liqueurs, as well as wine. Cherries are used to flavor various types of tea and coffee, tobacco and drinks.
