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櫻桃 (Cherry)
櫻桃或櫻又名楔荊桃、含桃、朱櫻、樂桃、表桃、梅桃、荊桃、崖蜜等,是某些李屬的植物的統稱,包括櫻桃亞屬(Lithocerasus)、酸櫻桃亞屬(Cerasus)、桂櫻亞屬(Laurocerasus)等,花稱為櫻桃花 (與櫻花樹開的櫻花不同,櫻花樹也會結果,但果實為櫻花果而非櫻桃),果實可以作為水果食用。 櫻桃主要分布於歐洲、澳洲、美國以及東亞地區。每年4月中旬是櫻桃成熟的季節。櫻桃外形嬌小玲瓏、惹人憐愛,吃起來口感甜中帶微酸、果肉滋味純美。其花、葉、果實也可加工製做為腌菜而食用或釀造為果酒。大陸地區貴州省安順鎮寧縣,遼寧省大連市以及山東省煙台市均盛產此種水果。 食用價值 中醫古籍稱它能「滋潤皮膚」、「令人好顏色美態」,常吃能夠讓皮膚更加光滑潤澤。這主要是因為櫻桃中含鐵量極其豐富,每百克果肉中鐵的含量是同等重量的草莓的6倍、棗的10倍、山楂的13倍、蘋果的20倍,居各種水果之首,故又被稱之為「美容果」。而且,櫻桃具有很大的藥用價值。櫻桃性溫味甘、酸,歸脾經、腎經它全身皆可入藥,主治脾虛泄瀉,腎虛遺精,腰腿疼痛,四肢不仁,癱瘓等疾病。鮮果具有發汗、益氣、祛風、透疹的功效,適用於四肢麻木和風濕性腰腿病的食療。不過,櫻桃中除了含鐵多以外,還含有一定量的氰甙,若食用過多會引起鐵中毒或氰化物中毒。一旦吃多了櫻桃發生不適,可用甘蔗汁清熱解毒。 |
Cherry
The cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). The cherry fruits of commerce are usually obtained from a limited number of species, including especially cultivars of the sweet cherry, Prunus avium. The name 'cherry' also refers to the cherry tree, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry", "cherry blossom", etc. Wild cherry may refer to any of the cherry species growing outside of cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles. Nutritional Value As raw fruit, sweet cherries provide little nutrient content per 100 g serving (nutrient table). Dietary fiber and vitamin C are present in the most significant content while other vitamins and dietary minerals each supply less than 10% of the Daily Value (DV) per serving, respectively. Compared to sweet cherries, raw sour cherries contain higher content per 100 g of vitamin C (12% DV) and vitamin A (8% DV). Phytochemical Research Cherry anthocyanins, a class of phytochemical red pigments, were shown in preliminary research to possibly affect pain and inflammation mechanisms in rats. Anthocyanins may have other effects which remain under basic research for their potential mechanisms. For example, according to one study, genetically obese rats given a diet of tart cherry powder mixed into a high-fat diet did not gain weight or body fat like those on a similar diet without the powder, and their blood levels of inflammation indicators were lower. |