Cherry

Cherry - a woody plant (up to 10 meters tall) from the Rosy family, grows wild in the forests of Ukraine, southern Russia, the Crimea, the Caucasus, and is also widespread in culture. The cherry fruit is highly appreciated for its pleasant sweet taste.
Nutritive properties of cherries:
Cherry contains pectins, acids with a predominance of malic acid. The fruits are rich in coloring substances from the group of anthocyanins and carotenoids. This is especially the case with cherries with dark color. These fruits are useful in atherosclerosis and hypertension.
The mineral composition of fruits is very diverse. They have the most potassium (240 mg%), there are phosphorus, calcium, magnesium, iron, sodium, from trace elements - iodine, fluorine, chromium, silicon, nickel, cobalt, zinc, copper, manganese. Ripe cherry fruit vitamins: C PP, carotene, in a smaller amount of B1, B6. The combination of beneficial substances for the body in fruits is very favorable.

List of vitamins:

Systemic thiamine deficiency is a causal factor in the development of a number of serious disorders, the leading place in which the lesions of the nervous system occupy. The complex of consequences of thiamine deficiency is known as the beriberi disease.

Vitamin B6 is found in many products. Especially a lot of it is contained in the grain sprouts, walnuts and hazelnuts, spinach, potatoes and carrots, color and cabbage, tomatoes, strawberries, cherries, oranges and lemons, avocados.

Vitamin B9 is essential for the growth and development of the circulatory and immune systems. This vitamin is necessary for the creation and maintenance of healthy cells in a healthy state, so its presence is especially important during periods of rapid development of the body and in early childhood.

Vitamin C is used as a restorative and stimulating immune system for various diseases (colds, oncological, etc.), and also prophylactically with insufficient intake of food, for example, in the winter-spring period.