Cherry

World: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Team: Rosales
Family: Rosaceae
Subfamily: Prunoideae
Genus: Prunus
Subspecies: Cerasus
TYPE: P.CERASUS

the world's largest producers of cherries can grow in areas with temperate climates, Turkey, Russia and Poland.
Afyon, Kütahya and Konya are the provinces where cherry is produced most in all regions. Sour cherry produced in these three provinces constitutes approximately 50% of the total production in our country. [1]
  It is a good source of vitamin A, C and E, but also contains potassium, phosphorus, calcium and sodium minerals.
Use of sour cherry: Due to its sour taste, consumption of sour cherry as table fruit is limited. While sour cherries are used in the preparation of jam, compote and syrup at home, it is mostly used in fruit juice and jam production in food industry.
Nutritional Value of Fresh Cherry
100 grams of fresh cherry ingredients:
Energy 50 kcal
Carbohydrate: 12,20 g
Oil: 0,30 g
Protein: 1.00 g
Dietary Fiber: 1,60 gr
Vitamin: C, A
Mineral: Manganese

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