Since ancient times, cherry is called the "fruit of beauty." Recorded in ancient Chinese medicine, it can "nourish the skin," "enrich healthy color." Take it regularly can make the skin more smooth and moisturizing. This is mainly because the cherry is extremely rich in iron content, the iron content for evrey 100gm pulp is 6-fold of the same weight of strawberry's, 10 times of jujube's, 13 times of Hawthorn's, and 20 times of Apple's, ranking first in all kinds of fruit. Computer professionals should eat more cherries.

    Iron is a raw material for synthesis of human hemoglobin, for women, with the utmost importance. World Health Organization investigation showed that about 50% of the girls, 20% of adult women, 40% of pregnant women can have iron deficiency anemia.

    This is foremost determined by the physiological characteristics: Adolescent girls with strong growth and development, the body's demand for iron, coupled with menstrual, are prone to iron deficiency anemia; iron requirements of pregnancy breast-feeding women needing to supply nutrients for the fetus or infant have greatly increased; older women with dysfunction of absorbing gastrointestinal tract and weak hematopoiesis would also lead to the occurrence of anemia. Secondly, many women do not like to eat meat, resulting in nutritional imbalances, leading to an important cause of iron deficiency. Therefore, eating cherries can alleviate not only anemia, but also the treatment of resulting series of gynecological diseases.

    Should choose to buy cherries, pick ones with tampuk with brilliant color and plump skin, and if there are any leftover, it is best to preserve in the refrigerator 1 ℃ below zero. Cherry belonging to berry category is easily damaged, so we must handle them gently. Moreover, the cherry, though good, but also careful not to eat too many, because besides rich with iron, it also contians a certain amount of cyanide-containing glycosides, excessive consumption of iron can cause poisoning or cyanide poisoning. Once discomfort occurs due to over eating cherry, take sugar cane juice to clear away heat and toxic. At the same time, warm cherry has warm nature, not suitable for people suffering from pathogenic heat and coughing.

    櫻桃自古就被叫做“美容果”。中醫(yī)古籍記載，“滋潤(rùn)皮膚”、“令人好顏色，美態(tài)”，常吃能夠讓皮膚更加光滑潤(rùn)澤。這主要是因?yàn)闄烟抑泻�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(píng)果的20倍，居各種水果之首。 電腦族應(yīng)多吃櫻桃。

    鐵是合成人體血紅蛋白的原料，對(duì)于女性來(lái)說(shuō)，有著極為重要的意義。世界衛(wèi)生組織的調(diào)查表明，大約有50%的女童、20%的成年女性、40%的孕婦會(huì)發(fā)生缺鐵性貧血。這首先是由生理特點(diǎn)決定的：青春期女孩生長(zhǎng)發(fā)育旺盛，機(jī)體對(duì)鐵的需求量大，加上月經(jīng)來(lái)潮，容易發(fā)生缺鐵性貧血;妊娠哺乳期婦女要供給胎兒或嬰兒營(yíng)養(yǎng)物質(zhì)，對(duì)鐵的需要量也大大提高;老年婦女胃腸道吸收功能減退，造血功能衰弱，也會(huì)導(dǎo)致貧血的發(fā)生。其次，很多女性不喜歡吃肉食，造成營(yíng)養(yǎng)不均衡，也是導(dǎo)致缺鐵的一個(gè)重要原因。因此，多吃櫻桃不僅可以緩解貧血，還能治療由此帶來(lái)的一系列婦科疾病。

    買(mǎi)櫻桃時(shí)應(yīng)選擇連有果蒂、色澤光艷、表皮飽滿的，如果當(dāng)時(shí)吃不完，最好保存在零下1℃的冷藏條件下。櫻桃屬漿果類(lèi)，容易損壞，所以一定要輕拿輕放。另外，櫻桃雖好，但也注意不要多吃。因?yàn)槠渲谐�了含鐵多以外，還含有一定量的氰甙，若食用過(guò)多會(huì)引起鐵中毒或氰化物中毒。一旦吃多了櫻桃發(fā)生不適，可用甘蔗汁清熱解毒。同時(shí)，櫻桃性溫?zé)�，患熱性病及虛熱咳嗽者要忌食�?br />