Extended data:
First, the main nutritional value of West Indian cherry:
Provide natural vitamin C from the essence of West Indian cherry: Choose the West Indian cherry with the highest vitamin C content in the green fruit period. A fruit is equivalent to the sum of vitamin C content of five oranges, and it is rich in vitamin P which can promote the activity and bioavailability of vitamin C, so its absorption and effect far exceed that of vitamin C from other sources.
High overall nutritional content: West Indian cherry is not only one of the richest natural sources of vitamin C, but also provides vitamins A, E, P, B, protein and various mineral trace elements necessary for human body.
Pure quality, safe to eat: crisp and refreshing taste, no synthetic additives such as sucrose, pigments and preservatives, and no side effects after long-term consumption.
Second, the introduction of cherry:
Cherry (scientific name: Cerasus pseudocerasus) is a general term for some plum plants, including subgenus Prunus, subgenus Prunus, subgenus Rosaceae and so on. Trees, 2-6 meters high, with gray bark. Branchlets grayish brown, shoots green, glabrous or sparsely pilose. Winter buds ovate, glabrous.
Fruit can be eaten as fruit, with bright color, crystal beauty, red as agate, and yellow if frozen. Fruit is rich in sugar, protein, vitamins, calcium, iron, phosphorus, potassium and other elements.
Cherry is mainly distributed in the United States, Canada, Chile, Australia, Europe and other parts of the world. The main producing areas in China are Heilongjiang, Jilin, Liaoning, Shandong, Anhui, Jiangsu, Zhejiang, Henan, Gansu, Shaanxi and Sichuan.
References:
Baidu Encyclopedia acerola cherry
Baidu encyclopedia cherry