The ripening time of cherries

Cherry is mainly distributed in the United States, Canada, Chile, Australia, Europe and other places. The main producing areas in China are Shandong, Anhui, Jiangsu, Zhejiang, Henan, Gansu, Shaanxi and so on. The flowering time is from March to April and the ripening time is generally from May to June.

The ripening time of cherries

American Northwest Cherry, one of the few truly seasonal fruits, is produced every year in mid-June, and by mid-August, except for a small number of products in alpine areas, Northwest Cherry has completed its mission of providing summer delicacies for people. waiting for you to feast on again in the coming year.

The market time of cherries

Cherries are available all year round, and when cherries go off the market in the United States in summer, Chilean cherries have almost arrived, just in time to complete the handover.

The nutritional value of Cherry

Cherry iron content is high, cherries per 100 grams of iron content as much as 59 milligrams, ranking first in fruit. Vitamin A content is 4-5 times higher than that of grapes, apples and oranges. The content of carotene is 4-5 times higher than that of grapes, apples and oranges. In addition, cherries also contain vitamin B, C, calcium, phosphorus and other mineral elements. It contains 83 g moisture, 1.4 g protein, 0.3 g fat, 8 g sugar, 14.4 g carbohydrate, 66 kcal, 0.4 g crude fiber, 0.5 g ash, calcium 18mg, phosphorus 18mg, iron 5.9mg, carotene 0.15mg, thiamine 0.04 mg, riboflavin 0.08mg, nicotinic acid 0.4mg, ascorbic acid 900mg, potassium 258mg, sodium 0.7mg, magnesium 10.6mg.

Cherry can relieve anemia. Iron is the raw material for the synthesis of human hemoglobin, which is of great significance for women. According to a survey by the World Health Organization, about 50% of girls, 20% of adult women and 40% of pregnant women develop iron deficiency anemia.

In addition, although cherries are good, be careful not to eat more. Because of which in addition to iron, but also contains a certain amount of cyanide glycosides, if eating too much will cause iron poisoning or cyanide poisoning.