Fruits

Cherries Nutrition Facts

Cherries are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber, potassium, and vitamin C.

Calories71

Protein1 g

Carbs16.2 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories71 kcal

Protein1 g

Total Fat0.2 g

Carbohydrates16.2 g

Fiber2.1 g

Sodium0 mg

Total Sugars13.872 g

Source: USDA FoodData Central, record 2346399

Nutrients

Full nutrient profile

Proximates

Water82.18 g

Nitrogen0.1663 g

Protein1.039375 g

Total lipid (fat)0.1925 g

Ash0.425 g

Carbohydrates

Carbohydrate, by difference16.163125 g

Sugars, Total13.872 g

Sucrose0 g

Glucose8.359 g

Fructose5.513 g

Lactose0 g

Maltose0 g

Sugars, Total12.82 g

Starch0 g

Galactose0.59 g

Fiber, total dietary2.1 g

Organic acids

Citric acid0 mg

Malic acid762.4 mg

Oxalic acid0 mg

Pyruvic acid0 mg

Quinic acid0 mg

Minerals

Calcium, Ca12.26 mg

Iron, Fe0.1054 mg

Magnesium, Mg12.11 mg

Phosphorus, P23.25 mg

Potassium, K229.6 mg

Sodium, Na0 mg

Zinc, Zn0.06446 mg

Copper, Cu0.06925 mg

Manganese, Mn0.07336 mg

Molybdenum, Mo0.97 ug

Fluoride, F2 ug

Selenium, Se0 ug

Vitamins and other components

Vitamin C, total ascorbic acid10.39 mg

Vitamin B-60.04888 mg

Folic acid0 ug

Choline, total6.1 mg

Vitamin D (D2 + D3), International Units0 iu

Folate, food4 ug

Vitamin A, RAE3 ug

Vitamin A, IU64 iu

Folate, DFE4 ug

Retinol0 ug

Vitamin B-120 ug

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Vitamin E (alpha-tocopherol)0.07 mg

Lutein + zeaxanthin85 ug

Tocopherol, beta0.01 mg

Tocopherol, gamma0.04 mg

Tocotrienol, alpha0.03 mg

Tocotrienol, beta0 mg

Niacin0.154 mg

Pantothenic acid0.199 mg

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)2.1 ug

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Thiamin0.027 mg

Riboflavin0.033 mg

Folate, total4 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Carotene, beta38 ug

Carotene, alpha0 ug

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total saturated0.038 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00.001 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10.001 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.027 g

SFA 18:00.009 g

MUFA 18:10.047 g

PUFA 18:20.027 g

PUFA 18:30.026 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.047 g

Fatty acids, total polyunsaturated0.052 g

Fatty acids, total trans0 g

Cholesterol0 mg

Phytosterols12 mg

Amino acids

Isoleucine0.02 g

Leucine0.03 g

Lysine0.032 g

Cystine0.01 g

Valine0.024 g

Arginine0.018 g

Histidine0.015 g

Aspartic acid0.569 g

Serine0.03 g

Tryptophan0.009 g

Threonine0.022 g

Methionine0.01 g

Phenylalanine0.024 g

Tyrosine0.014 g

Alanine0.026 g

Glutamic acid0.083 g

Glycine0.023 g

Proline0.039 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Pigment Above Eighty Milligrams

Cherries are one of the fruits USDA singles out as particularly high in anthocyanidins, the red-to-purple pigments, at more than 80 mg per 100 g.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Cherries

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.2gC 14.8gF 0.2g

Put the numbers to work

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