Strawberries are rich in Vitamin C, Manganese, Iodine, potassium Magnesium, folate and fiber. One cup of Strawberries provides hundred percent daily allowance of vitamin C. There anti-inflammatory and anti oxidant properties provides great defense against cardiovascular diseases and many types of cancers like breast, colon and esophageal cancer. Regular intake of strawberries for one to three months can lower the risk of high blood pressure and oxidative and inflammatory damage of blood vessels. They lower the effect of LDL or bad cholesterol in the body. They also regulate the blood sugar levels and decrease the risk of development of type 2 diabetes. Fiber present in the strawberries lowers the absorption of sugar and is good against constipation.
Strawberries maintain elasticity of the skin and are helpful in prevention of wrinkles. Inflammation of the joints that can leads to arthritis can also be lowered by the use of strawberries. A low calorie fruit helps in weight management, increases immunity and beneficial for eye health. These are good for pregnant women and are supportive in the baby development.
They can be stored easily for two days without nutrient loss. After two days, the loss of vitamin C and polyphenol antioxidant becomes higher. The most suitable storage temperature for strawberries is 2C in refrigerator. However, the frozen strawberries can be kept for one year in the freezer.
Usually strawberries are consumed fresh which is the most healthy way of its consumption but they can also be used in the making of fruit salads, shakes, ice creams and many desserts. They can be easily cultivated domestically. They are usually cultivated at the end of the summer and are ripped on the start of summer. The peak season of strawberries is from April to June.