Cherry, raw - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » Stone fruit, pitfruit

Cherry, raw

Prunus avium (L.) L.

	Energy Distribution % of total food energy
	Protein, total	9.8 %
	Fat, total	4.7 %
	Carbohydrate, total	85.5 %
	Alcohol	0 %

Refuse: 13%


Content per 100 grams
Energy	231	kJ
Protein, total	1.4	g
total-N	0.2	g
Fat, total	0.3	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	12.2	g
carbohydrate, available	10.9	g
added sugar	0	g
dietary fibre	1.3	g
Alcohol	0	g
Ash	0.6	g
Moisture	85.3	g

Vitamins
Vitamin A	5.75	RE
retinol	0	μg
ß-carotene	69	μg
Vitamin D	0	μg
Vitamin E	0.2	aTE
alpha-tocopherol	0.2	mg
Vitamin B1, thiamin	0.025	mg
Vitamin B2, riboflavin	0.03	mg
Niacin equivalents	0.317	NE
niacin	0.2	mg
tryptophan	0.117	mg
Vitamin B6	0.045	mg
Pantothenic Acid	0.26	mg
Biotin	0.4	μg
Folates	8	μg
Vitamin B12	0	μg
Vitamin C	10	mg

Minerals
Sodium, Na	2	mg
Potassium, K	176	mg
Calcium, Ca	20.8	mg
Magnesium, Mg	8	mg
Phosphorus, P	27.9	mg
Iron, Fe	0.3	mg
Copper, Cu	0.07	mg
Zinc, Zn	0.1	mg
Iodine, I	0.2	μg
Manganese, Mn	0.08	mg
Chromium, Cr	0.3	μg
Selenium, Se	0.1	μg
Nickel, Ni	1.5	μg

Carbohydrates
Fructose	5.4	g
Glucose	6.1	g
Saccharose	0.2	g
All sugars, total	11.7	g
Starch	0	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0.002	g
C 16:0	0.052	g
C 18:0	0.017	g
C 16:1	0.002	g
C 18:1, n-9	0.091	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.052	g
C 18:3, n-3	0.05	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.071	g
Sum monounsaturated	0.093	g
Sum polyunsaturated	0.102	g
Sum n-3 fatty acids	0.05	g
Sum n-6 fatty acids	0.052	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	24	mg
Leucine	35	mg
Lysine	46	mg
Methionine	5	mg
Cystine	4	mg
Phenylalanine	24	mg
Tyrosine	15	mg
Threonine	26	mg
Tryptophan	7	mg
Valine	33	mg
Arginine	20	mg
Histidine	16	mg
Alanine	37	mg
Aspartic acid	740	mg
Glutamic acid	46	mg
Glycine	29	mg
Proline	40	mg
Serine	40	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0121