The cherry tree's fruit, Prunus avium or Prunus cerasus, belongs to the Rosaceae family. The cherry, like the olive and the apricot, is a drupe, or fleshy stone fruit. Cherry tree cultivation is generally simple up to a thousand meters in altitude. This fruit tree grows well in common soils that are low in clay. It blooms in the spring and harvests cherries in the early summer. The nutritional value of an 8-gram cherry is as follows: 0.17 g of dietary fiber; 0.09 g of protein; 0.02 g of fats; 1.3 g of carbs; 5 calories Cherries, like many other fruits, are exceptionally high in vitamins. Cherry, on the other hand, is the non-organic fruit most polluted with pesticide residues, accounting for 89 percent of the samples examined (source: NGO Générations futures in a new research released on June 6, 2019). The cherry is especially characterized by a high carbohydrate intake (glucose and fructose) which gives it a high caloric value of 55.7 Cal / 100 g. It is well supplied with vitamin C, beta-carotene, fiber and potassium. Cherry is the most delicious red fruit. Its primary advantage is that it is high in antioxidant vitamins. The cherry is a high-energy food, with an average carbohydrate content of 12 to 15%. It contains high levels of provitamin A and vitamin C, both of which have anti-oxidant qualities. A 125g serving of cherries contains 20-30% of the daily necessary amount of vitamin C and 25% of the daily recommended amount of provitamin A. It also contains minerals such as copper, iron, and potassium, as well as a variety of antioxidant phenolic compounds such as anthocyanins and hydroxycinnamic acids. Cherry also includes fibers (cellulose, hemicelluloses, and pectins) that help with intestinal transit. Cherries' nutritional and caloric values per 100 g