Cherry contains sugar, citric acid, tartaric acid, carotene, vitamin C, iron, calcium and phosphorus. Cherry can also be used for spleen and stomach weakness, eating less and diarrhea, or spleen and stomach yin injury, dry mouth; Deficiency of liver and kidney, weakness of waist and knees, weakness of limbs, or nocturnal emission; Refractory spots such as blood deficiency, dizziness, palpitation, dull complexion and facial freckles can play a role in desalination.

Cherry can relieve anemia. Iron is the raw material for synthesizing human hemoglobin, which is of great significance to women. According to the World Health Organization, about 50% girls, 20% adult women and 40% pregnant women will suffer from iron deficiency anemia.

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Cherry is good, but be careful not to eat too much. Because it contains not only iron, but also a certain amount of cyanoside, if eaten too much, it will cause iron poisoning or cyanide poisoning. Because cherry nucleolus contains "cyanoside", it reacts with gastric acid after eating into human body to produce highly toxic cyanoside ions, and cyanoside is a toxin. People with mild cyanoside poisoning have nausea, vomiting, abdominal pain and headache, palpitations and dizziness, drowsiness and weakness.

In severe poisoning, breathing is frequent first, then slow and long, with pale face, sweating and convulsions. In severe cases, the central nervous system is excited first and then inhibited, resulting in dyspnea, restlessness, dilated pupils, slow or disappearing response to light, coma or convulsion, shock or respiratory and circulatory failure and death.

People's Network-Counting the Nutritional Value of Cherry Four Taboos for Eating Cherry