Strawberries-Benefits And Nutritional Facts
Fruits and vegetables of all types, including strawberries offer many health benefits. The World Health Organization (WHO) suggests that consuming 400 g of fruit and vegetables a day can reduce the risk of heart disease, diabetes, and cancer. Strawberries are very nutritious and contains many health benefits.
The garden strawberry was first bred in Brittany, France, in the 1750’s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amedee-François Frezier in 1714. Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.
The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates.
Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.
- Reduces cancer.
- Blood pressure.
- prevents heart disease and stroke.
Strawberries are rich in vitamin C, potassium, folic acid, and fiber. These are all essential nutrients that support the body’s daily functioning. It contains about 92% of water content. Strawberries also contain a range of powerful antioxidants, including anthocyanins, ellagic acid, quercetin, and kaempferol.
|Nutrients||Amount per 100 g|
|Omega-3 fats||112 mg|
|Folate (vitamin-B9)||8.91 mcg|
|Total mono unsaturated fatty acids||77.87 mg|