Nutritional value and edible benefits of strawberries

Strawberry is a very good fruit. We will know it when we go to the supermarket. It becomes a high-end fruit when it is packed in a plastic box. Let us learn about it.

Nutritional value of strawberries

The strawberry is round or heart-shaped in appearance like a berry, fresh and tender red, with juicy flesh, sweet and sour taste and rich aroma. It is a rare fruit with excellent color, aroma and taste, and is therefore often hailed as the queen of fruits.

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Strawberry Usage and Dosage

Edible benefits of strawberries

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Nutritional Beauty

Nutritional analysis

strawberry

The main nutritional value of strawberries is their high vitamin C content. Recent studies have found that vitamin C can prevent scurvy and has a positive preventive effect on arteriosclerosis, coronary heart disease, angina pectoris, cerebral hemorrhage, hypertension, hyperlipidemia and other diseases. In addition, the carotene in strawberries is an important substance for synthesizing vitamin A, which has the effects of improving eyesight and nourishing the liver. The latest foreign research also points out that strawberries contain an amine substance that has a certain effect on the treatment of leukemia and aplastic anemia.

Traditional Chinese medicine believes that strawberries can relieve heat, relieve summer heat, and clear away heat. People's liver fire is often strong in spring, and eating strawberries can play a suppressive role. In addition, strawberries are best eaten after meals because they contain a lot of pectin and cellulose, which can promote gastrointestinal motility, help digestion, improve constipation, and prevent hemorrhoids and colon cancer.

The reason why strawberries are difficult to clean is mainly because they have a rough surface and a thin skin that breaks when washed. Therefore, many people simply rinse them with water to save trouble and eat them. Pesticides are often used in the process of growing strawberries. These pesticides, fertilizers, and germs are easily attached to the rough surface of strawberries. If they are not cleaned properly, they may cause diarrhea or even pesticide poisoning. To wash the strawberries clean, it is best to rinse them continuously with tap water. Flowing water can prevent pesticides from penetrating into the fruit. Don't eat the washed strawberries immediately. It is best to soak them in light salt water or rice water for 5 minutes. Light salt water can kill harmful microorganisms remaining on the surface of strawberries; rice water is alkaline and can promote the degradation of acidic pesticides. When washing strawberries, be careful not to remove the strawberry stems. If the strawberries without stems are soaked in water, the residual pesticides will enter the fruit with the water, causing more serious pollution. In addition, do not soak strawberries with detergents such as detergent. These substances are difficult to clean and are likely to remain in the fruit, causing secondary pollution.