CHERRY- A NUTRITIOUS FRUIT
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Saly Goerge Kurakar in Kurakar cherry garden |
The cherry is the fruit of
many plants of the genus Prunus, and is a fleshy drupe (stone
fruit). The cherry fruits of commerce are usually obtained from a limited
number of species, including especially cultivars of the wild
cherry, Prunus avium. The name 'cherry' also refers to the cherry tree,
and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry",
"cherry blossom", etc.Many cherries are members of the subgenus Cerasus,
which is distinguished by having the flowers in small corymbs of
several together (not singly, nor in racemes and by having a smooth fruit
with only a weak groove or none along one sideAfter
years in the shadow of other fruit, tart cherries are emerging as a major Super
Fruit. A substantial and growing body of scientific research has linked tart
cherries to anti-inflammatory benefits, reduced pain from gout and arthritis
and an extensive list of heart health benefits. Recent studies even suggest
tart cherries can help reduce post-exercise muscle and joint pain.Wonderfully
delicious, cherry fruit is packed with full of health-benefiting nutrients and
unique antioxidants. Cherries are native to Eastern Europe and Asia Minor
regions.Botanically, the fruit is a “drupe” (stone fruit), belonging to the
broad rosaceae family of small tree fruits in the
genus, prunus. Some of
common “drupe” family fruits are plums,
peaches, apricots etc. Although several species of cherries exist,
two popular cultivars are wild
or sweet cherry and sour or tart cherry. While wild
or sweet cherry belongs to the species; prunus
avium, tart cherry belongs to that of prunus cerasus.
Cherries are high in antioxidants, help
reduce the risk of cancer, inflammatory problems, and heart disease. They are
low in fat, calories, and have a high water content. Cherries are a great
addition to meals; they complement almost any sweet or savory dish.The
beginning of cherry season is always exciting.
Cherries are most well known for the American favorite- cherry pie, but they’re
also great added to a bowl of yogurt in the morning, made into a rich sauce to
accompany duck breast, and canned during the winter season. But did you know
that cherries pack a lot of nutritional punch?The benefits of eating cherries
are numerous. Cherries are considered to be high in disease fighting
antioxidants, studies have shown that a diet high in cherries have helped to
reduce the risk of cancer, heart disease, and inflammatory problems such as
arthritis. Cherries also contain melatonin, which helps slow the aging process
and helps regulate sleep patterns.
There are many vitamins in Cherries such as Vitamin C and Cherries contain many other
nutrients such as Cherries also contain high levels of nutrients such
potassium, and beta-carotene. A diet that includes cherries has been proven to
help decrease body fat, cholesterol, and inflammation. Since these are all
risks in heart disease , cherries are vital part of the diet.How many
calories are in a cherry? There are only 4 calories in one cherry and one cup
of cherries is only 74 calories. Cherries are low in fat, and have a high-water
content. Research has shown that increasing water consumption will boost energy
levels and increase metabolism. Besides their high nutrition value, cherries
are extremely diet friendly.
Nutrients found in Cherries:-Vitamin C ,Vitamin A ,Bioflavonoids
,Ellagic acid ,Perillyl ,Anthocyanins ,Melatonin
Health Benefits of Cherries:-Help fight cancer ,Aid in
prevention of heart disease ,Relieve Pain of Arthritis, Gout, Headaches ,Ease
the symptoms associated with Fibromyalgia Syndrome ,Provide a healthy and safe
way to produce melatonin .Cherries have a magnificent taste, sweet or sour.
Their taste stands alone but they are also great in desserts or even dried for
an afternoon snack.A great way to enjoy cherries is to incorporate them into
homemade granola bars. Granola bars are great to have on hand and by adding
cherries you are upping your daily antioxidants with every bite.
Prof. John Kurakar
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