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Nutrition - Facts for Cherries, sour, red, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Cherries, sour, red, raw.
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per 100 grams
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per common measure #2

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Cherries, sour, red, raw

Calories 50 Calories from Fat 3
(5%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 3mg 0.00%
Potassium 173mg 0.17%
Total Carbohydrate 12g 12%
Protein 1g 1%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 0.40 g
Caffeine 0.00 mg
Calcium, Ca 16.00 mg
Carbohydrate, by difference 12.18 g
Carotene, alpha 0.00 mcg
Carotene, beta 770.00 mcg
Cholesterol 0.00 mg
Choline, total 6.10 mg
Copper, Cu 0.10 mg
Cryptoxanthin, beta 0.00 mcg
Cyanidin 6.64 mg
Energy 209.00 kJ
Energy 50.00 kcal
Fatty acids, total monounsaturated 0.08 g
Fatty acids, total polyunsaturated 0.09 g
Fatty acids, total saturated 0.07 g
Fiber, total dietary 1.60 g
Folate, DFE 8.00 mcg_DFE
Folate, food 8.00 mcg
Folate, total 8.00 mcg
Folic acid 0.00 mcg
Fructose 3.51 g
Galactose 0.00 g
Glucose (dextrose) 4.18 g
Iron, Fe 0.32 mg
Lactose 0.00 g
Lutein + zeaxanthin 85.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 9.00 mg
Maltose 0.00 g
Manganese, Mn 0.11 mg
Niacin 0.40 mg
Pantothenic acid 0.14 mg
Phosphorus, P 15.00 mg
Potassium, K 173.00 mg
Protein 1.00 g
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.00 mcg
Sodium, Na 3.00 mg
Sucrose 0.80 g
Sugars, total 8.49 g
Theobromine 0.00 mg
Thiamin 0.03 mg
Total lipid (fat) 0.30 g
Vitamin A, IU 1283.00 IU
Vitamin A, RAE 64.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.04 mg
Vitamin C, total ascorbic acid 10.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.07 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.10 mcg
Water 86.13 g
Zinc, Zn 0.10 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. C. Y. Lee. "Free sugars in fruits and vegetables". 1970 Food Science and Technology 1
  3. M.L. Richmond. "Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography". 1981 J. Agric. Food Chem. 29 Pg. 4 - 7

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