Cherries vs Sugars
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Cherries, sweet, dark red, raw is higher in more vitamins & minerals
Calories (kcal)
Cherries —
Sugars 385
Protein (g)
Cherries 1.04
Sugars 0
Carbs (g)
Cherries 16.2
Sugars 99.6
Fat (g)
Cherries 0.192
Sugars 0.320
Fiber (g)
Cherries —
Sugars —
Quick answers
Which has more protein?
Cherries, sweet, dark red, raw — 1.04g vs 0g per 100g.
Which is more nutrient-dense?
Cherries, sweet, dark red, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Cherries | Sugars | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 385 kcal | |
| Macronutrients | |||
| Water | 82.2 g | 0.020 g | +410800% |
| Protein | 1.04 g | 0 g | |
| Total lipid (fat) | 0.192 g | 0.320 g | -40% |
| Carbohydrate, by difference | 16.2 g | 99.6 g | -84% |
| Sugars, Total | 13.9 g | 99.8 g | -86% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 10.4 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.049 mg | — | |
| Minerals | |||
| Calcium, Ca | 12.3 mg | 1.00 mg | +1126% |
| Iron, Fe | 0.105 mg | 0.050 mg | +111% |
| Magnesium, Mg | 12.1 mg | 0.300 mg | +3937% |
| Phosphorus, P | 23.3 mg | 0 mg | |
| Potassium, K | 230 mg | 2.00 mg | +11380% |
| Sodium, Na | 0 mg | 1.00 mg | -100% |
| Zinc, Zn | 0.064 mg | 0.010 mg | +545% |
| Copper, Cu | 0.069 mg | 0.007 mg | +889% |
| Manganese, Mn | 0.073 mg | 0.004 mg | +1734% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 71 kcal | 401 kcal | -82% |
| Energy (Atwater Specific Factors) | 63 kcal | 385 kcal | -84% |
| Energy | — | 1610 kj | |
| Nitrogen | 0.166 g | 0 g | |
| Ash | 0.425 g | 0.070 g | +507% |
| Sucrose | 0 g | 99.8 g | -100% |
| Glucose | 8.36 g | 0 g | |
| Fructose | 5.51 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | — | 0.030 g | |
| Citric acid | 0 mg | — | |
| Malic acid | 762 mg | — | |
| Oxalic acid | 0 mg | — | |
| Pyruvic acid | 0 mg | — | |
| Quinic acid | 0 mg | — | |
| Molybdenum, Mo | 0.970 ug | — | |
| Daidzein | 0 mg | — | |
| Genistein | 0 mg | — | |
| Proanthocyanidin dimers | 3.45 mg | — | |
| Proanthocyanidin trimers | 2.71 mg | — | |
| Proanthocyanidin 4-6mers | 6.65 mg | — | |
| Proanthocyanidin 7-10mers | 1.82 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Apigenin | 0 mg | — | |
| Luteolin | 0 mg | — | |
| Kaempferol | 0.240 mg | — | |
| Myricetin | 0.050 mg | — | |
| Quercetin | 2.29 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 5.00 mg | — | |
| (-)-Epicatechin 3-gallate | 0.050 mg | — | |
| (-)-Epigallocatechin | 0.340 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 4.36 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | — | 0 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | 2.00 mg | 1.45 mg | +38% |
| Isoflavones | |||
| Total isoflavones | 0 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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