It is an active antioxidant and anti-inflammatory fruit. The strawberry is a small, red fruit with yellow seeds on its surface and a green, leafy top.
It is a dicot genus of flowering plants in the rose or Rosaceae family that consists of about 15 species, growing in northern temperate regions. It possibly originates from Chile. The European strawberry is particularly popular in Greece. It can be found self-sown in hills, forests or semi-forested areas. The fruit of this wild strawberry plant is small, especially sweet and tasty. It can be found all year round, but the peak of its production is from April to July.
There are more than 600 types of strawberry, all different in taste, size and texture. Modern agriculture has led to the creation of a strawberry variety with big fruit, known as Ananasa.
Nutritional value of one cup (250ml) of strawberries
Guideline Daily Amount (GDA)(%)
Calories 1 cup 43 cal
Bitamin C 81.65 mg 136,1%
Bitamin K 20.16 mg 21.0%
Manganese 0.42 mg 21.0%
Fibre 3.31 mg 13.2%
Strawberries are highly active antioxidants. Just consider the fact that one cup per day, containing 5-8 large strawberries, offers more Vitamin C than the Guideline Daily Amount suggests. Additionally, it is rich in pectin that helps reduce cholesterol, as all soluble vegetable fibers do.
It is an active anti-inflammatory and that is a fact. It contains phenols that reduce the effect of the COX enzyme that causes the inflammation. All anti-inflammatory drugs prohibit the action of that enzyme, thus containing the inflammation that is common in diseases like rheumatoid arthritis, osteoarthritis, asthma and cancer. Like all fruits, strawberry contains lots of water (90%), a fact that makes it beneficiary for our urinary function. Its large content in phenols (like anthocyanin that gives it that red color) along with the Vitamins A and C make the strawberry a fruit with antioxidant, anti-cancer and heart-benefiting values.
Strawberries are rich in fiber. That makes them the optimal food for the prevention and treatment of constipation. They are also rich in iodine, which has great effects on the function of the brain and the neural system. Due to their high content in magnesium and potassium, they contribute in the reduction of high arterial pressure caused by sodium. According to “The Archives of Opthalmology”, three extra portions of strawberry per day can reduce the risk of makula lutea, by more than one third.
The manganese that exists in one cup of strawberries (21% of the GDA), is necessary in the battle against free roots and the oxidative stress that plagues so many people in the modern environment. Regarding our bones, the manganese, along with the potassium, the magnesium and the Vitamin K, helps them grow well and maintain their good health.
What to consider
Unfortunately, strawberries are one of the most pesticide-affected fruits. You should always prefer organic products.
When buying strawberries, make sure they are not wrinkled and perished. They should be clean, even-sized, with clear color, green leafs and a fuzz on their surface. Prefer the smaller ones and consume them at their natural growth period.
Storage and consumption
Strawberries should be stored in a refrigerator, in a plastic container with a perforated lid, so that the cold air can reach them. They need to be thoroughly washed before consumption, since their textured surface allows dust and fertilizers to accumulate. They are eaten as a raw fruit but they can also be processed (cans, juices etc). They are also used in pastry cooking and made into jams, liqueurs or compote. Many prefer to serve them with sugar, whipped cream or even cognac, to make them sweeter. Strawberry jams are extremely popular due to their sweet acidity.