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Nutrition from Strawberry

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Strawberry is a very good fruit for health, but few know the Nutrition from Strawberry. Today’s article https://nutritionfromfood.com will answer this.

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Information on Strawberry:

Strawberries come from the Americas and were bred by European gardeners in the 18th century to produce the widely grown strawberry variety. This species was (Weston) Duchesne described the first science in 1788.

Strawberries are grown in temperate regions. With attractive aroma with sweet and sour strawberry and strawberry is preferred.

Body: Herbaceous species, long life, short stem with many leaves are very close together. Armpit armpits are grown from axillary leaves, depending on the environmental conditions and flowering characteristics of each variety, the armpit buds may develop into branches, trunk or flowering.

Leaf: Leaves are shaped, structured, thick and fluffy depending on the variety. Most varieties of strawberries have double leaves with 3 leaflets, some varieties have double leaves with 4 or 5 leaflets. Leaf edge serrated. The long stem, the petiole is usually white when the leaves are young and turn red when the leaves are old.

Flower: Divide into several branches, each with a flower. Flowers are five thin, white, slightly round. Bisexual, 25-30 and 50-500 stigma. Strawberries are aphids but through self-pollinating to increase the frequency of the desired genes and create some species.

Fruit: a fake fruit due to the flower bulge, is indeed located outside the fake. The fruit is oval, the fruit is green, when the fruit ripen, the fruit is pink or red depending on the variety. Strawberries have a sweet, sour taste.

Root: The root system, the roots grow at a depth of about 30 cm.

Nutrition from Strawberry

Nutrition from Strawberry

Strawberry is a popular fruit that contains high levels of vitamins, antioxidants and other important nutrients. You can eat this versatile red fruit or eat it with a meal, salad or dessert.

The average daily strawberry we should eat is 200g – the equivalent of eight large strawberries. A strawberry diet contains 50 calories, 11g carbohydrates and 1g of protein. The berries do not contain fat, cholesterol or sodium.

Vitamin:

In 200g strawberries have up to 160% vitamin C in recommended doses daily. Strawberry also contains many folate needed for pregnant women.

Mineral:

In 200g of strawberries provide 170mg of potassium, about 2% of calcium and iron standard doses should be absorbed daily.

Fiber and sugar:

One serving (200g strawberries) contains 2g of fiber needed for healthy digestion and 9g of sugar, mostly fructose.

Antioxidants and flavonoids:

About 200g of strawberries contain high levels of antioxidants and flavonoids – the compound has been shown to reduce the risk of cancer.

Nutrition from Strawberry

Benefits from Strawberries:

– Fat Burning: The red color of strawberries expresses the anthocyanins that burn fat. Animal studies show that animal feeds containing anthocyanins in feeds are reduced by 24% in weight compared to those fed on fats but not in anthocyanins.

– Weight Loss Support: Strawberries contain low calorie and high fiber content. A strawberry cup contains only 53 calories and fiber to keep you full longer. They also contain vitamin C that boosts metabolism and helps the body burn more calories.

– Strengthening memory: The fisetin component found in strawberries is considered a natural flavonoid to enhance memory and stimulate the nerves. Eating strawberries also helps prevent cognitive impairment.

– Reduced Inflammation: A study by the Harvard School of Public Health has shown that women who eat 16 or more strawberries a week may reduce their risk of high C-reactive protein by 14%. CRP) in the blood, the ‘culprit’ causes inflammation of the body.

– Improving Cardiovascular Health: Flavonoids in strawberries prevent cholesterol from stagnating in the arteries. Strawberry also contains a number of other compounds that regulate blood pressure, promote tissue cell function and prevent thrombosis.

– Immune boost: Strawberries rich in vitamin C help strengthen immunity and fight infection. Only one cup of strawberries can meet your body’s needs for vitamin C throughout the day.

– Good for bones: Nutrients like potassium, magnesium and vitamins play an important role in bone health. Eating strawberries promotes bone growth in children and maintains healthy bones in adults.

– Cancer prevention: Strawberries contain antioxidants such as lutein and zeathyla that inhibit the growth of cancer cells. Vitamin C in strawberries boosts the body’s immune system, helping the body fight cancer cells.

– Diabetes prevention: Strawberries have a glycemic index of 40. This indicator is relatively low and safe for diabetics. In addition, the compound in strawberries has a positive effect on glucose and lipid levels, reducing the risk of developing diabetes.

– Anti-Aging: Biotin is a compound found in strawberries that helps keep hair and nails healthy. Strawberries also contain an antioxidant compound called ellagic acid that maintains elastic fibers and prevents sagging of the skin, preventing damage caused by free radicals and preventing wrinkles.

– Relieve constipation: 100 grams of strawberries contain 8% fiber that supports digestive system works well, regulates bowel movements and prevents constipation.

– Good for pregnant women: Folate in strawberries is a nutrient that prevents birth defects in the fetus and promotes the growth of the baby’s brain, spinal cord and skull.

– Improves eye health: Antioxidants in strawberries help prevent cataracts and Vitamin C protects the eyes from harmful sun’s ultraviolet rays.

– Healthy hair: Folic acid, Vitamin B5, Vitamin B6 and ellagic acid in strawberries prevent hair loss. Strawberries also contain minerals such as copper, magnesium to prevent dandruff and fungal infections of the scalp.

– Prevention of High Blood Pressure: Research has shown that consuming Vitamin C during stress can lower blood pressure and calm you, thereby reducing the risk of developing high blood pressure. Strawberries also contain less sugar and sodium, the two main constituents of high blood pressure.

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