Cherry calories: nutrition, weighed portions and preparation

How many calories does cherry contain?

For the numbers in this guide, cherry means “Cherries, sweet, raw” (USDA FoodData Central 171719). It contains 63 kcal per 100 g edible portion. The selected record is raw sweet cherry. Tart cherries, syrup-packed fruit and dried sweetened cherries need separate records. Keeping that definition attached to the number prevents a plain ingredient from being mistaken for a prepared meal.

A weighed 100 g portion provides approximately 63 kcal: 100 × 63 ÷ 100. A smaller 50 g portion gives 31.5 kcal, while 150 g gives 94.5 kcal. These are calculated amounts of the named food, not claims about the weight of a standard piece, cup or restaurant serving.

What comes with those calories?

The same 100 g reference provides 1.1 g protein, 16 g total carbohydrate, 0.2 g fat and 2.1 g fiber. For the illustrated 100 g portion, those amounts become 1.1 g protein, 16 g carbohydrate, 0.2 g fat and 2.1 g fiber. Calories and individual nutrients describe different parts of the food, so keep all of them on the same portion basis when reading the table.

This guide uses raw sweet cherries. Pits and stems are not edible weight, while tart cherries, dried cherries and syrup-packed fruit need entries that match their own preparation.

Weighing cherry without guessing a serving

Exclude pits and stems from edible weight. A counted handful can be checked once on a scale to make future estimates more practical. A useful kitchen sequence is to place an empty bowl on the scale, tare it to zero, add the edible cherry, and note the grams before combining it with other foods. If you serve only part of that amount, record the part eaten. Leftovers matter because the amount available and the amount consumed are different quantities.

A bowl of cherries can be weighed before eating, then the discarded pits, stems and remaining fruit subtracted. This is more reproducible than assuming that every counted cherry has the same mass.

What changes in a complete dish?

A cherry sauce may contain sugar or starch as well as fruit. A frozen dessert with cherries remains a full recipe, and the visible fruit is not a proxy for the calories of the entire bowl.

A cherry topping may include juice, sugar or starch. Treat the sauce recipe separately from plain fruit.

For an explicit ingredient example, 100 g of the named cherry plus 5 g olive oil gives approximately 107.2 kcal. The cherry contributes 63 kcal and the oil contributes 44.2 kcal. This is an illustrative two-ingredient calculation, not a tested recipe or a claim that cherry is always served with oil.

How cherry compares with raw grape

The comparison food is “Grapes, red or green (European type, such as Thompson seedless), raw” (FDC 174683), which contains 69 kcal per 100 g. At equal 100 g weights, the cherry reference supplies 63 kcal and raw grape supplies 69 kcal: a difference of 6 kcal. That is a calculation for these records, not a universal ranking of foods or an instruction to exchange equal portions.

Compare the nutrients as well as the energy in the named records below. A food with a different water content, texture or role in the meal may not be a direct substitute. For a real swap, compare the amounts you plan to eat and include the rest of the plate, rather than choosing solely from the lower number in a 100 g table.

Recording the meal in BiteCal

In BiteCal, start with a photo of the cherry portion and the rest of the meal. Review the proposed food name, preparation, amount and visible additions before saving the calorie and macro estimate. If you already know the gram weight, use it as a check rather than accepting a visually plausible portion. A photo cannot establish a hidden oil quantity or replace the identity of a packaged product.

The nutrient figures come from USDA SR Legacy, final release April 2018. They provide a reproducible reference for the named food rather than a laboratory result for your own serving. Use the current package or restaurant information when it describes your exact product more closely. Rounding explains small differences between displayed portions; calculations here use the retained unrounded reference values.

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