Strawberries: properties and benefits that you should know

The strawberries, which please the eye and the palate, are the fruit of the strawberry tree, a plant of the Rosaceae family. Its botanical name, Fragaria vesca, derives from Latin fragranswhich means “fragrant” and thus points to one of its characteristics: the fragrance It can be perceived even at a distance.

Although the wild strawberry has been known since prehistoric times and It was eaten by the Greeks and Romans. This fruit did not begin to be cultivated until the 13th century in Europe.

Strawberries and strawberries from Spain enjoy a well-deserved fame. The main growing areas are in Huelva and in the Maresme Barcelona, ​​although Extremadura and Valencia are also great producers.

Currently they can be found all year round thanks to greenhouse crops, but they are always seasonal strawberries are preferable, raised in the most natural way possible.

When eaten without peeling, it is also recommended to choose organically grown strawberries to avoid the presence of pesticides.

Strawberry nutritional values

How many calories do strawberries have?

Analyzing the nutritional values ​​of this fruit, for every 100 grams of strawberries we discover:

calories: 40 caloriesproteins: 0.7gfats: 0.5gcarbohydrates: 7gFiber: 2.2g

Properties of strawberries

The strawberries They have a remarkable mineral wealth, especially iron –it is the richest fruit in it, along with raspberry and currant– and magnesium.

200 g of strawberries cover 17% of daily iron needs and 9% of magnesium. It also provides potassium, calcium, phosphorus, manganese, copper and silicon, making it a highly recommended food in remineralization cures and in the treatment of nutritional deficiencies.

This fruit is also an excellent source of vitamins C, K and folic acid. Specifically, 200 g cover more than 200% of the daily needs for vitamin C, a third of vitamin K, a sixth of folic acid and notable amounts of B vitamins.

benefits of strawberries

The remarkable amounts of vitamins and minerals of the strawberry make it especially suitable for caring for health at all ages.

They help cure anemia

It is believed that the Mallorcan Ramon Llull He was one of the first to recommend it in various conditions, especially in anemia, and also to restore freshness to female skin.

The remarkable iron content of the strawberry is reinforced by the high dose of vitamin C, which makes it possible to more effective absorption of this ore.

Prevent cardiovascular problems

Due to its potassium content, it increases diuresis (urine formation) which contributes to reduce blood pressure.

In a study carried out by Spanish and Italian universities, it was proven that eating 500 g of strawberries a day lowers bad LDL cholesterol (14%) and triglycerides (21%).

Strawberries are also rich in anthocyanins, the chemical compounds that give strawberries their color. These pigments help to keep the walls of the blood vesselsso that they prevent a variety of vascular disorders and also improve the function of platelets.

Helps eliminate waste from the body

Thanks to its alkalizing properties and its richness in calcium and potassium, the strawberry facilitates theuric acid imination.

This helps prevent diseases such as gout, gallstones (stones in the gallbladder) and liver disorders.

Strawberries are a natural aspirin

The presence of salicylic acid in these fruits has been verified, the same component of aspirin but natural, which has an anti-inflammatory action and helps to improve conditions such as rheumatism and arthritis.

They are suitable for special diets

The energy contribution of the strawberry is minimal and its fiber content creates Feeling fullideal for people who must follow restrictive diets.

The strawberry is a fruit with few sugars and a high dose of folic acid, iron and a slightly laxative effect thanks to its fiber, so it is recommended for pregnant women. In addition to being scarce, the sugar in strawberries is fructose (levulose), so are suitable for diabetics.

Finally, the strawberry is an appetizer, which is very interesting for listless children.​

However, the strawberry is discouraged:

For people with a delicate intestine (colitis, irritable colon…), since they have a certain irritant power.For people with renal lithiasis (kidney stones) by oxalates, as the strawberry contains these substances in small doses.In case of allergy. It must be borne in mind that strawberries, due to their salicylic acid content, produce allergic reactions in some people that normally do not go beyond lip swelling or simple hives. These are the same people who have an allergy to aspirin.

strawberry in the kitchen

The strawberry is the first of the berries to reach the markets at the dawn of spring. Red, firm and crunchy it is delicious and integrates into a wide variety of recipes. In addition, it provides a good dose of vitamins and minerals, as we saw in its nutritional composition, and it is purifying.

strawberry varieties

Queen of the Valleys: the predominant variety in the Spanish market is the one with tiny whitish red to bright red fruits and a succulent sweet and aromatic pulp.Camarosa: Of Californian origin, it has displaced the European ones, and occupies 98% of the cultivated area. It is more productive, earlier and of higher quality, and it adapts well to Huelva’s agroclimatic conditions (where it is grown the most in Spain). Its fruit is large, firm and bright in color.Bird: It is possibly the variety with the best flavor of all those commercialized. Conical and firm in shape, its pulp is consistent and its colour, red, uniform and bright.Jungle: the big summer strawberries; they usually appear on the market in mid-July and last until the end of September.

All in all, the small and aromatic wild strawberries are without a doubt the best.

How to consume it

The best way to consume it is to take it naturally as a table dessert or in salads. Being a seasonal and highly perishable fruit, it lends itself very well to making preserves such as preserves or marmalades.

to keep them well should be stored in the refrigerator and if possible in a closed container, as this prevents them from impregnating other foods with their aroma.

Strawberries generally they do not tolerate freezing well, because when defrosting they lose a large part of their structure and aroma and deteriorate quickly.

As it is a fruit that is not peeled, it is convenient to wash it well to eliminate harmful chemical substances. Those that do not come from Ecological cultivation They are usually one of the most treated fruits.