It is said about strawberries that they are the most appetizing foods, due to their aspect that tends towards perfection; perhaps this is also the reason why strawberries are the most popular berries. Produced by a seemingly fragile plant, the strawberry is a fleshy fruit with a shiny texture that turns a deeper red color as it ripens, changing its shape. Although more perishable compared to other fruits in their family, strawberries are relatively easy to grow in almost any soil/zone, making them easier to find in supermarkets.
The “treats” of kitchens all over the world, strawberries are the first choice when it comes to desserts and exotic drinks, giving taste and color to tarts and cakes, ice creams, and cocktails. In addition, due to their sweet taste, they successfully compensate (if only a part of) the sugar in them.
However, consuming excess strawberries can lead to complications among people with kidney problems, as the kidneys cannot eliminate the large amount of potassium ingested. Strawberries also contain goitrogens – believed to interfere with thyroid gland function in people with thyroid problems. That is why it is important not to monitor reactions when we eat them – not just allergic ones – and to respect the indicated portions, i.e., 8 medium-sized fruits.
Energy
(kcal):
Fat
(g/0%):
Carbohydrates
(g/3%):
Protein
(g/1%):
Dietary fiber
(g/6%):
Vitamin C
Calcium
(mg/1%):
Copper
(mg/13%):
Iron (mg/2%):
Manganese (mg/12%):
Potassium
(mg/2%):
Did you know that...
the strawberry is not actually a fruit; the true “fruit” of the plant are their tiny seeds.
Essential information quote:
Unlike raspberries, there is not just one “strawberry smell” molecule in the strawberry fruit, but several, and some of those tickle the smell receptors only when we chew the fruit.
*NUTRITION DATA SOURCE: https://www.nutritionvalue.org
**Oxygen Radical Absorbance Capacity according to USDA = This index measures the antioxidant capacity of the fruit. High values imply a strong antioxidant capacity, which, in turn suggests a low oxidation process, essential in protecting the body against the negative effects of free radicals. The FDA recommends a daily intake of 3,000-5,000 ORAC units for optimal health.
