Fruits

Nutrition Facts Cherries

Cherries are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber, potassium, and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories71
Protein1g
Carbs16.2g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 71 kcal
Protein 1.04 g
Total Fat 0.19 g
Carbohydrates 16.16 g
Fiber 2.1 g
Total Sugars 13.87 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 82.18 g
Energy (Atwater General Factors) 70.54 kcal
Energy (Atwater Specific Factors) 63.29 kcal
Nitrogen 0.17 g
Protein 1.04 g
Total lipid (fat) 0.19 g
Ash 0.43 g
Energy 263 kj
Energy 63 kcal
Carbohydrates
Carbohydrate, by difference 16.16 g
Sugars, Total 13.87 g
Sucrose 0 g
Glucose 8.36 g
Fructose 5.51 g
Lactose 0 g
Maltose 0 g
Sugars, Total 12.82 g
Starch 0 g
Galactose 0.59 g
Fiber, total dietary 2.1 g
Lipids
Fatty acids, total saturated 0.04 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0.001 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0.001 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.03 g
SFA 18:0 0.009 g
MUFA 18:1 0.05 g
PUFA 18:2 0.03 g
PUFA 18:3 0.03 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.05 g
Fatty acids, total polyunsaturated 0.05 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Phytosterols 12 mg
Amino acids
Isoleucine 0.02 g
Leucine 0.03 g
Lysine 0.03 g
Cystine 0.01 g
Valine 0.02 g
Arginine 0.02 g
Histidine 0.02 g
Aspartic acid 0.57 g
Serine 0.03 g
Tryptophan 0.009 g
Threonine 0.02 g
Methionine 0.01 g
Phenylalanine 0.02 g
Tyrosine 0.01 g
Alanine 0.03 g
Glutamic acid 0.08 g
Glycine 0.02 g
Proline 0.04 g
Organic acids
Citric acid 0 mg
Malic acid 762.4 mg
Oxalic acid 0 mg
Pyruvic acid 0 mg
Quinic acid 0 mg
Minerals
Calcium, Ca 12.26 mg
Iron, Fe 0.11 mg
Magnesium, Mg 12.11 mg
Phosphorus, P 23.25 mg
Potassium, K 229.6 mg
Sodium, Na 0 mg
Zinc, Zn 0.06 mg
Copper, Cu 0.07 mg
Manganese, Mn 0.07 mg
Molybdenum, Mo 0.97 ug
Fluoride, F 2 ug
Selenium, Se 0 ug
Vitamins and other components
Vitamin C, total ascorbic acid 10.39 mg
Vitamin B-6 0.05 mg
Folic acid 0 ug
Choline, total 6.1 mg
Vitamin D (D2 + D3), International Units 0 iu
Folate, food 4 ug
Vitamin A, RAE 3 ug
Vitamin A, IU 64 iu
Folate, DFE 4 ug
Retinol 0 ug
Vitamin B-12 0 ug
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Vitamin E (alpha-tocopherol) 0.07 mg
Lutein + zeaxanthin 85 ug
Tocopherol, beta 0.01 mg
Tocopherol, gamma 0.04 mg
Tocotrienol, alpha 0.03 mg
Tocotrienol, beta 0 mg
Niacin 0.15 mg
Pantothenic acid 0.2 mg
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 2.1 ug
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Thiamin 0.03 mg
Riboflavin 0.03 mg
Folate, total 4 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Carotene, beta 38 ug
Carotene, alpha 0 ug
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Colorful berry pigments are chemically sensitive

Anthocyanins create many red, blue, and purple colors. They are affected by variety, ripeness, heat, oxygen, and storage, and their metabolites act through biological signaling rather than as a simple antioxidant shield.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.