Introduction:
Cherry contains a high level of iron which is the raw material of synthesising myoglobin and haemoglobin, that is not only important for immunity, protein synthesis and energy metabolism but also have a close relationship with the neurological function of the brain and the aging process of the human. Eating cherry frequently can not only replenish the demand of iron of the human body but also accelerate the reproduction of haemoglobin, prevent iron deficiency anemia and invigorate health effectively.
Notes:
Cherry is regarded as warm nature. Patient of asthenia pyto syndrome cough should avoid eating it. As the fruit core contains a certain level of cyanogenic, consumers should not eat too many cherries in order to avoid being iron poisoning and cyanide poisoning.
Purchase:
Selecting cherry in big and full size, in deep and sharp colour, as well as with green fruit stem is recommended. Avoid purchasing cherry that is bruised, broken and withered. Moreover, the colour reflects the taste of cherry. Generally, cherry in redder colour is sour, while in darker red colour is sweeter.
Cooking methods:
Cook, make into drinks, make into juice, western cake.
Dishes:
