Got Cherries This Year and its Nutritional Value

After two years of not giving us fruits, the cherry tree in our garden finally bear some fruits this year. I thought we will never have some this year because a lot were frozen during the cold days last April. I am happy to get some cherries this year. It is not really that plenty but at least I have some bites from it. There is only one problem, the ones on the very top of the cherry tree are unreachable. I guess they are rotten now.

Here are some cherries I harvested last week. Some are still not so red but they are already sweet. I was very sad because this cherry will be cut this coming autumn season. We are currently building a terrace and garage near it. Hubby is afraid that the walls of the terrace might get broken if we will not cut the tree. I am planning to plant another one anytime soon.


Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation in rats. Anthocyanins are also potent antioxidants under active research for a variety of potential health benefits. According to a study funded by the Cherry Marketing Institute presented at the Experimental Biology 2008 meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats. more about cherries here


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