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Today, there are over 600 varieties. Strawberries are sweet, slightly spicy berries and rank among the top 10 fruits and vegetables for their antioxidant content.
A Harvard study found that regular consumption of anthocyanins, a class of flavonoids found in berries, could reduce the risk of heart attack by 32% in young and middle-aged women.
Due to their high potassium content, strawberries are recommended for people with hypertension, to help neutralize the effects of sodium on the body. Low potassium intake is just as important a risk factor for developing hypertension as high sodium intake (salt).
Also, high potassium intake is associated with a 20% reduction in the risk of death from all causes.
Antioxidants quercetin, kaempferol, and anthocyanins have been shown to reduce the risk of stroke-related blood clots. High potassium intake has also been linked to a reduced risk of stroke.
Strong antioxidants in strawberries can work against free radicals, preventing tumor growth and reducing inflammation in the body.
Strawberries are a smart fruit choice for diabetics, as they have a lower glycemic index (40) than many other fruits.
Researchers found in 2011 that eating about 37 strawberries a day can significantly reduce the complications of diabetes, such as kidney disease and neuropathy.
Strawberries are a great source of folic acid. Adequate folic acid intake is essential for pregnant women to protect against neural tube defects in infants.
Strawberries: Nutrients
Strawberries are rich in vitamin C, potassium, folic acid and fiber. One cup of fresh strawberries contains 160% of the daily recommended amount of vitamin C, with only 50 calories.
A cup of fresh strawberries (166 grams) contains a number of important nutrients in the following quantities:
Calories: 53 kcal
Protein: 1.11 g
Carbohydrates: 12.75 g
Dietary fiber: 3.3 g
Calcium: 27 mg
Iron: 0.68 mg
Magnesium: 22 mg
Phosphorus: 40 mg
Potassium: 254 mg
Vitamin C: 97.6 mg
Folic acid: 40 micrograms (mcg)
Vitamin A: 20 International Units (IU)
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