The history of strawberries is short. Strawberry fruit is the result of an accidental crossing of the Chilean wild strawberries with originating from the eastern United States wild Virginian strawberries. The event took place in the 18th century in France. Following was the first fruited strawberry, pineapple called, giving brightly colored, much larger and more valuable than the two species of fruit output. Cultivation of strawberry spread quickly in Europe, then in North America, which has already received it in the form of large-fruited cultivars.
Normally strawberries appear in late May and early June, and accompany us to the middle of July. Subsequent variants have also fruit in late August and early autumn. There are varieties fruiting from June to September. Strawberries are easy to grow in the garden or in a pot on a sunny windowsill.
Nutritional value of strawberries
These fruits are not only beautiful smell, look and taste, but above all are healthy and are the source of many vitamins and minerals. There are persons who are allergic to strawberries. The most common symptoms of food allergy to strawberries, are various types of urticaria and painful diarrhea. Person with known hypersensitivity to salicylates shouldn?t also eat strawberries, because these fruits contain large amounts of it. Strawberries have great nutritional value. They are very rich in vitamin C, contains virtually all the important micronutrients, especially a lot of iron, calcium, phosphorus, magnesium and manganese. They perform deacidifyin, blood making, strengthening effect. Ellagic acid from strawberries protects against cancer. With alkalizating and diuretic properties can be recommended for sufferers of rheumatism and kidney disease. The juice of strawberries has antibacterial properties, such as horseradish, garlic or onion. Like most fruits and vegetables, strawberries are typically low in calories. There are 32 kcal in 100 grams of strawberries. Fruits have an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 3577 ?mol TE per 100 grams.
Strawberries can be used in many ways for cooking. They are a valued ingredient in many salads, salads, appetizers. Eat raw with cream or ice cream or sprinkled with a little balsamic vinegar. They can also be used to prepare dumplings, sauces, soups, desserts, cakes, cobblers, muffins and drinks, can be used for a topping on foods, such as ice cream, cakes, tarts, waffles, pancakes, and French toast. Eat them raw and processed into juices, jams, preserves. You can also make wine and liqueurs.
How to buy
Strawberries are perishable fruits. When buying strawberries, should be immediately used or processed, they quickly got fermented and moldy. The best way to store it is freezing which retains almost all of the properties of fresh fruit. Look for strawberries that are a shiny, bright red color. Dull red berries are an indication that they are overripe. The strawberries should smell sweet, fruity, which is an indication that they will have a sweet flavor. They should be firm without bruises or soft spots, which cause the berries to deteriorate quickly. The damaged berries can contaminate the other berries and cause them to deteriorate. Always check the entire container of strawberries, top and bottom, to avoid purchasing berries that are dull, bruised, or moldy. Generally the size of the strawberries is not an indication of how sweet and flavorful they are, although very large strawberries tend to be less flavorful.
Cosmetic and health benefits of strawberries
Strawberries can work wonders for our skin, they are the perfect fruit to homemade masks. Due to the high content of vitamin C, flavones and flavonoids in fruits, strawberries are a valuable component of preparations eliminating skin discoloration. They are used to manufacture preparations for tanning as a natural blocker of UVA and UVB rays. Beautiful aromas of strawberries associated with the beginning of summer is often used as a fragrance composition of many of cosmetics. Folk medicine has long been used as infusions from the leaves of strawberries with such diseases as anemia and gallstones.
Calories and nutritional values of strawberries
|Nutrient||Content in 100 [g]|
|Calories (energy value)||32 kcal / 134 kJ|
|Total lipids (fats)||6,07 g|
|Total saturated fatty acids||0,015 g|
|Total monounsaturated fatty acids||0,043 g|
|Total polyunsaturated fatty acids||0,155 g|
|Omega 3 (n-3) fatty acids||0,065 g|
|Omega 6 (n-6) fatty acids||0,090 g|
|Dietary fiber||2 g|
|Vitamin A||12 I.U.|
|Vitamin D||0 ?g|
|Vitamin E||0,29 mg|
|Vitamin K||2,2 ?g|
|Vitamin C||58,8 mg|
|Vitamin B1 (Thiamin)||0,024 mg|
|Vitamin B2 (Riboflavin)||0,022 mg|
|Vitamin B3 (vitamin PP, Niacin)||0,386 mg|
|Vitamin B6||0,047 mg|
|Folate (vitamin B9)||24 ?g|
|Vitamin B12 (Cobalamin)||0 ?g|
|Pantothenic acid (vitamin B5)||0,125 mg|