Healthy Food Database
Cherries are stone fruits. They have a glossy skin and a beautiful, rich red colour. Apparently Broadway in New York turns west at East 10th Street because a cherry tree once stood there.
Cherries have significant health benefits in slowing or inhibiting the progression of premature aging, cardiovascular desease, neurological diseases such as Alzheimer's and Parkinsons, inflammatory and allergic conditions. They also contain compounds believed to help slow or inhibit the progression of cancer.
Cherries also contain 16 antioxidants, anti inflammatory compounds and a unique combination of vitamins, minerals and antioxidants that act together to provide the body with a potent mix of compounds more effective in fighting disease than anything available in supplement form.
With only 224 kJs per 100g a day they're not only a delicious summer treat but a truly healthy food.
While in season aim to eat at least one serve a day.
Category: Fruit
In Season: Spring
To Buy:
Buy loose and take care to select those that are smooth and very shiny with the stalks on. Most cherries sold today are the sweet variety.
To Store:
Store for up to 5 days in a plastic bag in the vegetable crisper.
Tips & Tricks:
Buy a cherry pipper to take the monotony out of this boring task.
Cooking Tips:
I rarely cook cherries as they are such a luxury to eat as they are. If you are lucky enough to stumble on a glut of them you can freeze them. Ensure they are completely dry and pack in plastic boxes. To defrost spread them out on a flat baking sheet in the fridge.
Nutrition per 1 Cup:
Monosaturated Fat , g:
0.0
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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