Cherries Print

It is believed that the Romans first discovered the sweet cherry fruit in Malaysia around 70 BC. The fruits were first cultivated in Mesopotamia in the 8th century BC. Later in the first century AD the Romans carried cherries in Britain.
Cherries are available in many varieties, but generally only two types are the most commonly consumed - wild cherry and sour cherry.
Composition of cherries
The main advantage of cherries is that they are rich in flavonoids, which are antioxidants important for our body. The small red fruit contains a lot of organic acids. An important ingredient is anthocyanins. Delicious cherries are a good source of vitamins, especially vitamin C. Minerals in cherries are rather moderate to low in contents, with the potassium having the highest values. Cherries have a low glycemic index (22), and 100 g of them contain only 63 calories.
Studies show that cherry fruit has many health benefits. They are known to relieve pain for people who suffer from arthritis.
It has been shown that if you eat at least 20 sour cherries a day, you can fight effectively with emerging infections.