STRAWBERRY
Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges.
Apart from the obvious health benefits, a recent study by Dr. Gene Spiller, Nutrition and Health Research Center, has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.
Other studies showed additional benefits: Strawberries are found to reduce risk of cancer, enhance memory function and rheumatoid arthritis.
Strawberry Nutrition Information
All nutrition information is based on 1 cup (8 to 10) fresh strawberries - Calories: ca. 50
- Protein 1 g
- Fat 0.6 g
- Carbohydrates 11 g
- Sugar 7 g
- Fiber 3.5 g
- Iron 0.6 mg
- Sodium 2 mg
- Calcium 22 mg
- Phosphate 30 mg
- Riboflavine 0.1 mg
- Vitamin C 85 mg
- Potassium 240 mg
- Zinc 0.2 mg
- Niacin 0.4 mg
- Vitamin B6 92 mcg
- Folate 34 mcg
Strawberries contain a range of nutrients, with vitamin C heading the group. They also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red.
So what are these weird free radicals? Free radicals are elements that can damage cells, and they are thought to contribute to the formation of many kinds of cancer.
In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.
So many uses for strawberries!
Strawberries are among the most versatile of fresh fruits. Unfortunately, they are quite perishable as well. So purchase fresh strawberries only a few days before they are to be eaten. When strawberries are in season locally this is rarely a problem. But at other times of the year, it may be necessary to make due with frozen strawberries, which lose much if not all of their nutrition.
At the produce section choose strawberries that are plump firm and free of mold and have a deep red color. Unlike other fruits, strawberries do not continue to ripen after they are picked, so be sure to choose the ripest, reddest strawberries, as they will provide the best taste and the highest nutrient density. Many people find that medium sized strawberries are sweeter and more flavorful than larger ones. When buying pre-packaged strawberries, be sure that the berries have not been packed too tightly, as this could cause them to be crushed or otherwise damaged.
Apart from the obvious health benefits, a recent study by Dr. Gene Spiller, Nutrition and Health Research Center, has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.
Other studies showed additional benefits: Strawberries are found to reduce risk of cancer, enhance memory function and rheumatoid arthritis.
Strawberry Nutrition Information
All nutrition information is based on 1 cup (8 to 10) fresh strawberries - Calories: ca. 50
- Protein 1 g
- Fat 0.6 g
- Carbohydrates 11 g
- Sugar 7 g
- Fiber 3.5 g
- Iron 0.6 mg
- Sodium 2 mg
- Calcium 22 mg
- Phosphate 30 mg
- Riboflavine 0.1 mg
- Vitamin C 85 mg
- Potassium 240 mg
- Zinc 0.2 mg
- Niacin 0.4 mg
- Vitamin B6 92 mcg
- Folate 34 mcg
Strawberries contain a range of nutrients, with vitamin C heading the group. They also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red.
So what are these weird free radicals? Free radicals are elements that can damage cells, and they are thought to contribute to the formation of many kinds of cancer.
In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.
So many uses for strawberries!
Strawberries are among the most versatile of fresh fruits. Unfortunately, they are quite perishable as well. So purchase fresh strawberries only a few days before they are to be eaten. When strawberries are in season locally this is rarely a problem. But at other times of the year, it may be necessary to make due with frozen strawberries, which lose much if not all of their nutrition.
At the produce section choose strawberries that are plump firm and free of mold and have a deep red color. Unlike other fruits, strawberries do not continue to ripen after they are picked, so be sure to choose the ripest, reddest strawberries, as they will provide the best taste and the highest nutrient density. Many people find that medium sized strawberries are sweeter and more flavorful than larger ones. When buying pre-packaged strawberries, be sure that the berries have not been packed too tightly, as this could cause them to be crushed or otherwise damaged.
