Food Value of Strawberries 7 Nutritious Facts

• Introduction
• Nutrition
• Carbs
• Fiber
• Vitamins and Minerals
• Other Plant Compounds
• Anthocyanins
• Ellagitannins and Ellagic Acid
• Health Benefits
• Conclusion

Food Value of Strawberries: Introduction

Before learning about the food value of strawberries, we'll have to learn a bit about the origin of strawberries. The strawberry (Fragaria ananassa) first appeared in European gardens in the 18th century.

It is a result of crossing two native North American and Chilean wild strawberry species.

The colour of strawberries is red, the taste is sweet, and the texture is mushy.

Strawberries contain high levels of vitamins C and manganese; they also contain folate (vitamin B9) and potassium in adequate amounts.

Strawberries are found to be rich in antioxidants and other plant derived substances which may be beneficial for normal functioning of the heart and in controlling blood sugar levels.

Food Value of Strawberries: Nutrition

The food value of strawberries is very high. The primary components of strawberries are water (91%) and carbohydrates (7.7%). Fat content is also very low at 0.3% and protein content is comparatively higher at 0.7%.

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The nutrients in 100 grams of raw strawberries are:

1. Calories: 32
2. Water: 91%
3. Protein: 0.7 grams
4. Carbs: 7.7 grams
5. Sugars: 4.9 grams
6. Dietary Fiber: 2 grams
7. Fat: 0.3 grams

Consumed raw and fresh, these berries can also go into various jams, jellies, and desserts.

This piece of writing contains in it the most important information pertaining to strawberries.

Food Value of Strawberries: Carbs

Fresh strawberries have a lot of water so the total carb content is barely above 8 grams per 100 grams.

Net total digestible carbohydrates content is even less, being around 6 grams per the specified serving.

The particular carbohydrate cells in this group of berries are mostly unsynthesized and take the form of glucose, fructose and sucrose, but have also fair share of fibrous carbs.

Stawberries have a glycemic index (GI) of 40 which is relatively low.

This coordinate confirms that strawberries do not fall into the group of berries which trigger big rises in the blood sugar, so they are safe for diabetes patients.

Food Value of Strawberries: Fiber

Fiber content in the carbohydrates of strawberries amounts to about 26 percent.

In terms of fibers, one 100-gram portion of strawberries carries about 2 grams of fiber including both soluble and unsoluble types.

These biological fibers are effective for feeding the friendly gut microbial populations as well as the improvement of the general well-being of the digestive system. They are also very beneficial in the practice of keeping weight at optimal levels as well as preventing various illnesses.

Food Value of Strawberries: Vitamins and Minerals

The elements that are most prevalent in strawberries are vitamins and minerals, including:

1. Vitamin C: Strawberries are a very good source of Vitamin C and antioxidant. Vitamin C is needed in maintaining immunity and skin health.
2. Manganese: Whole grains, legumes, fruits, and vegetables contain this trace element in high amounts and it is necessary for many processes in your body.
3. Folate (vitamin B9): Folate is one of the B vitamins and is critical for normal tissue growth and cell functioning, and it is crucial for pregnant women and the elderly.
4. Potassium: This mineral is involved in hormone production and many other mechanisms in the body including the maintenance of blood pressure levels.

Strawberries, although to a lesser extent, iron, copper, magnesium, and potassium as well as vitamins B6, K, and E are too available in them.

Food Value of Strawberries: Other Plant Compounds

Strawberries contain numerous health-promoting compounds, including:

1. Pelargonidin: This compound, which gives strawberries their red color, is the second most abundant anthocyanin found in strawberries.
2. Ellagic acid: This type of antioxidant which is also a polyphenol is present in strawberries’ seeds and skin especially in large quantities. Ellagic acid may be beneficial in many ways.
3. Ellagitannins: These compounds are also recognized as ellagic acid to which ellagic acid and ellagitannins belong.
4. Procyanidins: These compounds are believed to have several health benefits and are particular about getting them from strawberry seeds and flesh.

Food Value of Strawberries: Anthocyanins

More than 25 distinct kinds of anthocyanins have been identified in strawberries. However, pelargonidin is the most prevalent anthocyanins.

Anthocyanins give fruits and flowers their color.

They are often found in the skins of fruits; nevertheless, berries, including strawberries, contain anthocyanins in their flesh as well.

Typically, the density of an area is proportional to its volume. This increases as the fruit ripens.

Foods with high concentrations of anthocyanins, have specific benefits that relate to the heart.

Food Value of Strawberries: Ellagitannins and Ellagic Acid

Strawberries rank among the top sources of phenolic antioxidants, with levels that are two to eleven times higher than those found in other fruits. Ellagitannins and ellagic acid are found in these antioxidants, particularly in large amounts in strawberries. Their advocacy has been highly focused, and they have been associated with many positive health outcomes.

This includes battling bacteria and providing a reduced chance of getting cancer.

Sanguiin H-6 is the key ellagitannin found in strawberries.

Food Value of Strawberries: Health Benefits

Heart Disease: Strawberries, rich in anthocyanin and quercetin, may lower heart disease risk due to their anti-inflammatory properties and potassium content, which has been linked to a inverse relationship with heart disease risk.

Stroke: A 2016 meta-analysis found that a diet high in flavonoids may moderately reduce the risk of stroke, despite an inverse link between flavonoid intake and stroke likelihood.

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Cancer:A 2016 review suggests that strawberries' nutritious compounds may protect against certain cancers, primarily gastrointestinal and breast cancers, but may also prevent lung, prostate, liver, and pancreatic cancers.

High Blood-Pressure: The potassium in strawberries might offer some benefit for people with high blood pressure. This is due to how the substance helps offset the negative effects of sodium in the body, reports research in 2018. The authors found that increasing the intake of potassium-rich foods can lower blood pressure, which helps prevent heart attacks and strokes.

Constipation: High fiber foods like strawberries promote bowel movements, preventing constipation. Drinking water, especially from fruits, is also beneficial as they contain 80-90% water.

Conclusion

Strawberries are healthy, appetizing, and low in calories. They are among the major sources of vitamins, minerals and plant compounds that can be quite beneficial to health. Some or many health benefits are reduced health risk for cholesterol, blood pressure, inflammation and oxidative stresses, which are all quite related. In addition, these berries might contribute to reducing large increases of blood sugar and insulin after meals. Including strawberries in the diet scheme also works beautifully