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Contains vitamin C and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
63
KCAL / 100G
Carbs
16g
· 91%
Protein
1.1g
· 6%
Fat
0.2g
· 3%
Fiber
2.1g
Vitamins
Vitamin C
7mg · 8% DV
B5
0.2mg · 4% DV
B1
0.03mg · 3% DV
B6
0.05mg · 3% DV
Minerals
Potassium ⭐
222mg · 7% DV
Magnesium
11mg · 3% DV
Phosphorus
21mg · 3% DV
Calcium
13mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Yellow cherries provide 63 calories per 100 grams.
Yellow cherries contain 16 grams of carbohydrates per 100 grams. Portion size therefore affects total carbohydrate intake.
Yes. Yellow cherries provide 1.1 grams of protein per 100 grams.
Yellow cherries are very low in fat, with 0.2 grams per 100 grams.
Yes. A 100-gram serving of yellow cherries contains 2.1 grams of fiber, contributing to overall daily fiber intake.
Yellow cherries have a glycemic index of 22. This is considered a low GI value.
With a glycemic index of 22, yellow cherries are a low-GI fruit. However, they contain 16 grams of carbohydrates per 100 grams, so the amount eaten still matters.
Yellow cherries contain 63 calories per 100 grams and are an unprocessed fruit. They can fit into a diet when the portion suits your calorie and carbohydrate goals.
Yes. Yellow cherries are compatible with vegan, vegetarian, and gluten-free diets, as well as Paleo, Mediterranean, flexitarian, and omnivorous eating patterns.
No. Yellow cherries are an unprocessed fruit.
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Nutrition data compiled from USDA FoodData Central and scientific sources.