2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Strawberry, also known by its Latin name Fragaria ananassa, originated in Europe in the 18th century. It is a hybrid of two types of wild strawberries from North America and Chile.
Strawberries are bright red and have a juicy texture, characteristic aroma and sweet taste. They are an excellent source of vitamin C and manganese, and also contain significant amounts of folic acid (B9) and potassium.
Strawberries are very rich in antioxidants and plant compounds and can have benefits for heart health and blood sugar.
They are usually eaten raw and fresh, but can also be used in a variety of jams, jellies, desserts and food flavors.
Nutritional information about strawberries
Strawberries are composed mainly from water (91%) and carbohydrates (7.7%). They contain only small amounts of fat (0.3%) and protein (0.7%). One cup of whole strawberries (150 g) contains less than 50 calories.
Fresh strawberries are very rich in water, so their total carbohydrate content is very low (less than 12 grams per cup).
Most of the carbohydrates in them come from simple sugars such as glucose, fructose and sucrose, but they also contain some fiber.
The net digestible carbohydrate content is less than 6 grams for every 100 grams of strawberries.
Strawberries have a glycemic index score of 40, which is relatively low.
This means that consumption of strawberries should not cause large spikes in blood sugar levels and are considered safe foods for diabetics.
The fiber contained in strawberries is important for feeding the beneficial bacteria in the gut and for improving digestion. They are also useful for weight loss and can help prevent many diseases.
The anthocyanin in strawberries is responsible for their red color. Strawberries also contain ellagic acid. It is in high quantities in this delicious fruit. Ellagic acid is a polyphenolic antioxidant that can have many health benefits.
More than 25 different anthocyanins are found in strawberries. The largest percentage falls on Pelargonidine. Anthocyanins are responsible for the bright colors of fruits and flowers. They are usually concentrated in the peel of fruits, but strawberries are also rich in these beneficial compounds.
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