Health Benefits And Nutrition Fact of Strawberry

Many benefits can be obtained from the strawberries. Strawberry is a fruit that is rich in water and low energy (only 35 kcal in 100 g), while the fiber content is very high for a small strawberry and beautiful. The nutritional content is very good for curing several diseases.


Strawberries have the Latin name Fragaria chiloensis L. can be found in almost every country. Strawberry not only can be eaten directly, but it can also be a cake decorator or ingredients to make a drink. Red color is very pretty tempting because the content of anthocyanin pigments and antioxidants that also high.

Health Benefits of Strawberries

1. Preventing cancer
The content of vitamin A, C, E and Ellagic Acid which serves crippling cancer cells in the body. And also to prevent the occurrence of leukemia. Strawbery believed to prevent the occurrence of cancer cells. Besides strawberries have a high antioxidant content. This antioxidant protects the body against cancer. The content of antioxidants in strawberries is also still high although it has processed into other forms, such as jam or juice. In addition, compounds ellagik acid and quercetin were present in strawberries can also inhibit the growth of prostate cancer, breast cancer, skin cancer, and liver cancer.

2. Eye health
Age and nutrition affect the health of the eye. However, the presence of antioxidants that can fight free radicals, of course, premature aging can be prevented.

3. High blood pressure
Because potassium and iron, strawberries are very effective in suppressing high blood pressure and make it more balanced again.

4. Healthy heart
Strawberries contain nutrients that can nourish the heart include: fiber, folate, vitamin C and flavonoids that help lower cholesterol. Strawberries also contain citamin B which strengthens the heart muscle.

5. Helps lower cholesterol
Strawberries can reduce cholesterol levels, and contains anti-allergic and anti-inflammatory. One glass of strawberry juice contains about 270 mg of potassium (a mineral that helps lower blood pressure). One cup of strawberries also contain about 4 grams of fiber, which can help lower blood cholesterol levels, and a healthy digestive tract.

6. Whiten teeth
Strawberries are also useful to whiten teeth. Instead of using chemicals as bleach, you better chew strawberries every day. In addition to white teeth, bad breath will disappear.

7. Anti aging
Strawberries have anti-oxidant concentration is higher than other fruits or vegetables, so the strawberry is a fruit that effectively prevents the oxidation process in the body by free radicals. Because vitamin BI, B2, C and provitamin A in strawberries can smooth the skin and make the skin tone brighter, cleaner and can prevent the occurrence of wrinkles on the skin

8. Can stop diarrhea
Drinking 3-4 cups of water from the boiled leaves of strawberries can stop diarrhea. This is because in the strawberry leaves there are astringent substances believed to stop the diarrhea.

Nutrition Fact of strawberries

Here are nutrition fact of strawberries per 100 g



Strawberries (Fragaria X ananassa),
ORAC Value 3577,
Nutrition Value per 100 g.
(Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Energy
32 Kcal
1.5%
Carbohydrates
7.7 g
6%
Protein
0.67 g
0.1%
Total Fat
0.30 g
1%
Cholesterol
0 mg
0%
Dietary Fiber
2.0 g
5%
Vitamins


Folates
24 µg
6%
Niacin
0.386 mg
2.5%
Pantothenic acid
0.125 mg
2.5%
Pyridoxine
0.047 mg
3.5%
Riboflavin
0.022 mg
2%
Vitamin A
12 IU
0.5%
Vitamin C
58.8 mg
98%
Vitamin E
0.29 mg
2%
Vitamin K
2.2 µg
2%
Electrolytes


Sodium
1 mg
0%
Potassium
153 mg
3%
Minerals


Calcium
16 mg
1.6%
Iron
0.41 mg
5%
Magnesium
13 mg
3%
Manganese
0.386 mg
17%
Zinc
0.14 mg
1%
Phyto-nutrients


Carotene-ß
7 µg
--
Lutein-zeaxanthin
26 µg
--

To wash strawberries, dip them in cold water in a large bowl for few seconds and swish gently few times. This helps remove any sand and insecticide/fungicide residues. Then, gently pat them dry using paper towel or cloth. This method also helps berries bring to room temperature, increase their flavor and enrich the taste. Then remove the stems and caps by simply pinching off with your fingers or using a paring knife.
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