Cherry Puree
Ingredients:
1. Ten cherries of about 63g.
2. One cup of water.
Cooking Method and Preparation:
1. Remove the stems, wash, clean and pit the cherries.
2. Drop the cherries into a saucepan with 1 cup of water.
3. Bring to a boil and simmer for about 20 minutes or until the juices run freely and the cherries become soft.
4. Allow to cool and then puree in a blender or food processor.
Nutrition Value of 63g of Cherries:
| 1. | Vitamin A | 5ug |
| 2. | Vitamin E | 0.32mg |
| 3. | Vitamin B1 | 0.02mg |
| 4. | Vitamin B2 | 0.02mg |
| 5. | Niacin | 0.13mg |
| 6. | Vitamin B6 | 0.01mg |
| 7. | Folate | 24ug |
| 8. | Pantothentic Acid | 0.15mg |
| 9. | Biotin | 0.44ug |
| 10. | Vitamin C | 6.3mg |
| 11. | Potassium | 132mg |
| 12. | Calcium | 8mg |
| 13. | Magnesium | 4mg |
| 14, | Phosphorus | 11mg |
| 15. | Iron | 0.19mg |
| 16. | Zinc | 0.06mg |
| 17. | Copper | 0.03mg |
Remarks of Cherry Puree:
Cherry is rich in potassium which helps to promote blood circulation and reduce tension in the blood vessel. As a result, it will help to lower risk of heart-related diseases.
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