Cherries: what they are good for and how many you can eat

    Cherries: what they are good for and how many you can eat

    They have finally arrived cherries, a concentrate of goodness and nutritional properties, which are good for those on a diet and are even allies of athletes. With their inviting color, everyone likes them but they have a short season, from mid-May to the end of June (although there is a late variety, grown in Trentino, which is found in August).


    Cherries belong to the Prunus genus and are part of the rosaceae family. There are two main varieties: the desserts (endure tenerine) let acid, sour cherries and sour cherries. The nutritional differences between the different varieties are minimal.



    Sweetness in a few calories

    With only about 45 calories in 100 grams of edible fruit (ie without the stone), cherries are a fruit low calorie. Water represents about 80 to 90%, followed by sugars (10-20%, depending on the variety and degree of ripeness) while fats and proteins are almost absent.

    Delicious flavor isn't the only reason we love cherries. “They are an excellent source of antioxidants e polyphenols, in particular anthocyanins and flavonoids, which help fight free radicals and have an anti-aging and anti-inflammatory effect, explains the dietician Marta Civettini.


    The quantity of vitamin C is modest, if compared to that of other fruits (11 mg in 100 g, against for example 85 mg of kiwi or 54 mg of strawberries), it is more interesting that of mineral salts, calcium, magnesium but above all potassium: one serving satisfies about 10% of the recommended daily value. «Cherries are therefore recommended for improve muscle contraction and tone, regulate blood pressure and hydro-saline balance ". Great if you play sports or suffer from muscle cramps.



    What happens if you eat a lot of cherries

    As is known, it is advisable consume three servings of fresh fruit every day. «Even for cherries the ideal portion is about 150 grams» says dietician Marta Civettini. "During the day, however, alternate with other seasonal fruits, choosing, if you want, different varieties".

    Are they really good for everyone? «Even if you don't suffer from intolerances or allergies to the fruit, you have to avoid excessive consumption, which could cause Diarrhea, swelling, meteorism»Observes the dietician Chiara Ramponi. «A bit of caution even when you offer them to very young children: round fruits, if swallowed whole, can block the airways. Better therefore to cut them in half and eliminate the core ». There richness of potassium makes them unsuitable even for those suffering from severe kidney disease.


    How to make the cherry stone bag

    Un bag full of cherry stones is an effective natural remedy for both articolar pains both for trauma. In the first case, apply it on the painful part after having heated it, in the second after having kept it in the freezer.


    • Collect the stones, wash them thoroughly and boil them for a quarter of an hour to remove all traces of the fruit pulp, then rub them with a rough cloth. Then put them to dry in the sun or in the oven. They must be perfectly clean and dry. Then pack a long, narrow bag with a scrap of fabric and insert the kernels without filling it too much: it must be soft enough to be able to shape it, for example, around the neck. Sew the opening.



    The hydrating herbal tea with stems


    Cherry stalks (or stalks) can be used for pleasant herbal teas that help hydration. You can find them already dried and ready to use in herbal medicine: pour a spoonful into a cup of boiling water, leave to infuse for 10-15 minutes, filter and, if you want, sweeten with a teaspoon of honey. You can consume up to 3 cups a day.



    The cherry sauce for roast meats

    Ingredients for 4 people: 500 g of cherries, 1 tablespoon of peanut oil, 1 small glass of cherry liqueur, salt, pepper.

    Preparation: pit the cherries and let them dry over low heat with oil. Add the liqueur, let it evaporate and season with salt and pepper. Serve hot or tipeida on the roast slices.


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