Strawberry Nutrition Facts

Strawberry Nutrition Facts
Strawberries are grown worldwide for its fruit, which is in fact not a botanical berry as most believe but an aggregate accessory fruit. Strawberries are bright red, with a sweet taste and juicy texture, and they have a distinct aroma. The garden strawberries we consume today were first bred in the 1750s in France from a blend of Chilean and North American plants. Prior to the garden strawberries' popularity, wild strawberries have been mentioned in ancient Roman literature, and cultivation of the wild strawberry is believed to have begun in the 1300s in Europe. Strawberries are ranked as one of the best anti-oxidant foods, coming in at 27 on a list of 100.
Interesting Strawberry Nutrition Facts:
1 cup of fresh strawberries contains only 46 calories and is low on the glycemic index, which means they won't spike blood sugar levels are safe for diabetics to consume.
One cup of strawberries contains 112% of the recommended daily requirement for vitamin C. Vitamin C is a powerful antioxidant that helps to protect the body from oxidative and inflammatory stress. One cup of strawberries contains twice as much vitamin C than most other fruits.
Strawberries contain anti-inflammatory and antioxidant phytonutrients such as flavonols, anthocyanins, tannins, stilbenes, hydroxyl-cinnamic acids and hydroxyl-benzoic acids. These phytonutrients work together and provide many cardiovascular benefits including decreasing circulating fats in the body, decreasing LDL and total cholesterol, and decreased fat oxidation in the lining of blood vessel cell membranes.
Strawberries have shown to decrease the risk of developing type 2 diabetes when consumed on a regular basis. It is believed that it is a particular polyphenol in strawberries called ellaginannins are responsible for the blood-sugar lowering effect of this fruit.
The anti-inflammatory and antioxidant properties of strawberries are believed to reduce the risk of developing many cancers including esophageal, colon, cervical, and breast cancers.
Studies are being conducted on strawberries possible ability to reduce the effects of aging on the body. It is believed that strawberries may improve cognitive function, enhance motor function and reduce pro-inflammatory molecules which lead to many chronic diseases.
Strawberry extracts and powders have shown to improve inflammatory bowel problems such as Crohn's disease and ulcerative colitis. This is due to a naturally occurring substance called salicylic acid in strawberries.
The anti-inflammatory phytonutrients in strawberries may prove to help reduce inflammation-based arthritis as well as eye diseases caused by inflammation, such as macular degeneration.
Strawberries are high in manganese, fiber, and contain good amounts of many other nutrients including iodine, folate, copper, potassium, biotin, phosphorus, magnesium and vitamin B6.
Strawberries contain high levels of phenolic flavonoid phyto-chemicals that provide protection against neurological diseases, inflammation, aging, and cancer.
Strawberries are a good source of B vitamins which help the body metabolize fat, protein and carbohydrates.
Excessively large strawberries are often less flavorful than medium-sized strawberries.
Strawberries are very fragile and spoil easily, and should be stored carefully to avoid contamination.
Strawberries can be found in stores all year but they are the most fresh and abundant in spring until mid-summer when they are in season.

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