Sour cherry (Cerasus vulgaris)

The sour cherry (Cerasus vulgaris Mill.), a tetraploid species (2n = 32), is a natural hybrid of sweet cherry (C. avium L.) and ground cherry (C. fruticosa Pall.). Its fruit is considered especially valuable because of the early ripening and good quality of the fresh fruit, which possesses tonic properties. Its food value is determined by the rather high content of sugars (6.5–15.5%), organic acids (0.7–3.0%), and a high amount of biologically active compounds. Sour cherry is also rich in vitamin C (15–30 mg %) and the vitamin P complex. Sour cherry contains 1–2 mg % of iron (more than apple) as well as vitamin B9 (folic acid) and vitamin B2 (riboflavin) at effective concentrations. This complex of substances prevents anemia.
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