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The Benefits of Strawberries
The strawberry is known for its bright, red hue and sweet taste. There are many known varieties of strawberries that differ in color, size and shape. Strawberries are currently grown in most regions of the world. But the largest strawberry producers include USA, Spain and Russia.
Strawberries can be eaten fresh and raw. They can also be frozen, used as preserves, or dried and added to cereal bars. They are often used in pies and desserts as well as in dairy products like ice cream, smoothies, yogurts and milkshakes.
Strawberries are rich in vitamins and minerals. Nutritionists say that they are beneficial to health. The nutrients found in strawberries include Vitamin C, manganese, potassium, magnesium, riboflavin, copper, iodine, folate, Vitamin K, dietary fiber, antioxidants, phytonutrients and essential fatty acids.
Benefits of Strawberries
- Phenol, one of the phytonutrients found in strawberries, strengthens cells while preventing cell, tissue and organ damage that could ultimately lead to diseases like cancer.
- The antioxidants in strawberries ensure excellent eye health. They provide protection from the harmful rays of the sun and prevent various problems such as degeneration of the optical nerves, dry eyes and macular degeneration.
- Strawberries also contain flavonoids like anthocyanin, kaempferol and quercetin, which have anti-carcinogenic properties. These help prevent cancers and tumors, and kill cancerous cells.
- The high Vitamin C content makes strawberries helpful in boosting the immune system and enhancing brain function. Eating more strawberries has been linked with improved memory, concentration and logical thinking.
- High blood pressure caused by high sodium intake can be lowered by eating strawberries. The fruit contains magnesium and potassium, which can effectively normalize blood pressure.
- Strawberries are also effective in removing tartar, preventing premature aging, lowering the risk of developing Alzheimer's disease, and relieving arthritic pain and inflammation.
Some individuals may experience an anaphylactic reaction on eating strawberries. Research suggests that the allergen is linked to the protein involved in the ripening of strawberries.
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