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Not only are cherries beautiful and lovable in appearance, their nutritional value is also among the best among fruits. Overall, the nutritional value of cherries is higher than that of pears, apples, peaches, apricots, etc. Cherries are rich in anthocyanins, which have long been recognized as having the strongest antioxidant effect. The darker the cherry, the greater the anthocyanin content. Therefore, purple cherries have the greatest antioxidant effect, followed by dark red cherries, light red cherries again, and yellow cherries the least. At the same time, cherries also contain more vitamin C (the specific content depends on the variety) and a small amount of organic acids, which together with sugar form the sweet and sour taste of cherries. Both vitamin C and organic acids can promote iron absorption and increase the intestinal absorption rate of iron
