The cherry is a stone fruit and is botanically classified in the rosaceous plant family. Cherries originated in the region around the Black Seas and are cultivated worldwide in temperate climate zones.
More than half of the Swiss cherries come from north-western Switzerland. Cherries must be harvested when they are ripe, because they don’t ripen anymore after being picked. There are two types of cherry varieties: Sweet and sour. Additionally, there is a rare group known as “duke cherries” (which is a cross between sweet and sour cherries).
Season: From June to August
Nutritional Value Tableper 100 g edible portion
|74 kcal||Protein 1.3 g||Sodium 3 mg||B1 0.05 mg|
|314 kJ||Fat 0.5 g||Potassium 246 mg||B2 0.07 mg|
|Carbohydrates 15.3 g||Calcium 17 mg||B6 0.05 mg|
|Dietary fibres 1.7 g||Phosphorus 17 mg||C 6 mg|
|Magnesium 13 mg||E 0.1 mg|
Energy: 74 kcal, 314 kJ
Nutrients: Protein 1.3 g, Fat 0.5 g, Carbohydrates 15.3 g, Dietary fibres 1.7 g
Minerals: Sodium 3 mg, Potassium 246 mg, Calcium 17 mg, Phosphorus 17 mg, Magnesium 13 mg
Vitamins: B1 0.05 mg, B2 0.07 mg, B6 0.05 mg, C 6 mg, E 0.1 mg
Did you know...?
Perfectly ripe cherries are not only an aromatic treat, but also include vitamins and minerals, as well as antocyans that give cherries their intense colour.
1 portion a day corresponds to:
Approximately 20 cherries