Strawberry - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Strawberry Energy :
32.00 Kcal / 100g

Category : Fruits

Group : Berry

Composition And Nutritional Value :
Strawberries are low in calories and rich in water, making them a hydrating and refreshing fruit. They are an excellent source of vitamin C, manganese, folate, and antioxidants such as anthocyanins and ellagic acid. Strawberries also provide small amounts of potassium, iron, and fiber, which contribute to their nutritional benefits.

Health Benefits :
Strawberries are known for their heart-healthy properties, as their antioxidants help reduce inflammation and oxidative stress, potentially lowering the risk of cardiovascular disease. The high vitamin C content supports immune function and skin health. Strawberries also aid in digestive health due to their fiber content and may help regulate blood sugar levels.

Culinary Uses :
Strawberries are versatile and can be eaten fresh, added to fruit salads, or blended into smoothies. They are commonly used in desserts like cakes, pies, tarts, and ice cream. Strawberries can also be paired with savory dishes such as salads, salsas, or cheese platters. Their sweet flavor also works well in jams, jellies, and sauces.

Types :
There are several types of strawberries, including June-bearing, everbearing, and day-neutral varieties. June-bearing strawberries produce one large crop per year, while everbearing and day-neutral types produce fruit multiple times during the growing season. Popular varieties include Albion, Chandler, and Camarosa, each with unique flavor profiles and textures.

Shopping And Storage Tips :
Choose strawberries that are firm, plump, and brightly colored, with no signs of mold or softness. They should have a sweet aroma. Store them in the refrigerator and consume them within a few days for the best flavor. To extend shelf life, you can freeze strawberries by removing the stems and placing them on a baking sheet before storing them in an airtight container.