Strawberry

Fragrant strawberries, although they are a dessert, are low-calorie and safe for the figure. But it turns out that you should not eat a lot of strawberries – they can even harm! We figure out how much strawberries are safe to eat and what are the harms and benefits of strawberries.

The benefits of strawberries

Strawberries – in fact, not a berry, but an overgrown fleshy receptacle of a plant , on the surface of which there are fruits – small seeds or nuts. Therefore, strawberries are also called polynuts ! The juicy pulp of strawberries contains a variety of nutrients in a high concentration, which are necessary for the full growth of these seeds and their further active independent “life”.

Strawberries are almost 90% water and, despite their sweet appeal, are low in calories. 100 strawberries contain only 35-40 kcal. Moreover, strawberries prevent the development of type 2 diabetes . But vitamins, minerals and biologically active substances in strawberries are in abundance:

• vitamin A
• vitamin C (in 100 g – almost 100% of the daily value)
• vitamin B5
• vitamin P
• vitamin E
• folic acid
• zinc
• iron (40 times more than in grapes)
• phosphorus
• calcium
• copper, etc.

There are many natural fruit acids in strawberries. For example, salicylic acid , which has anti-inflammatory properties, is used as a diaphoretic and antipyretic agent, as well as for joint diseases. Strawberries are good for the health of the cardiovascular system, they improve blood quality, reduce the amount of “bad” cholesterol, and help with anemia.

Strawberries are incredibly beneficial for our skin. The rich red color of the berries is due to the substance pelargonidin , a bioflavonoid, which is an antioxidant that tones the skin and protects the skin from harmful ultraviolet rays. Also good for the skin are vitamin C, alpha hydroxy acid and rare ellagic acid present in strawberries, which help to brighten the skin, get rid of age spots, remove dead cells and reduce wrinkles.

On average, you can eat 200 grams of strawberries per day. In the absence of diseases and excellent health, of course, you can eat more, but not more than a pound. But if you have allergies, chronic diseases or diabetes, then the use of strawberries should be limited.

Strawberries make wonderful face masks.

Harm of strawberries

The surface of the strawberry, which, as we found out, is a receptacle, is heterogeneous and porous. Due to its structure, it has the peculiarity of accumulating a large amount of pollen and other substances deposited on its shell. Therefore, strawberries can cause allergies and accumulate toxins and heavy metalsif they grow near the roadway or in environmentally unfavorable areas. Accumulates strawberries and pesticides used in agriculture, thanks to which it grows big and beautiful.

Strawberries are a diuretic, so people with kidney and urinary tract problems should use them with caution. The fruit acids contained in the berries, oxalic and salicylic, can provoke an exacerbation of cystitis and pyelonephritis . Oxalic acid forms insoluble compounds with calcium – calcium oxalates, which can contribute to the formation of kidney stones.

The same applies to people with problems with stomach acidity and diseases of the gastrointestinal tract: due to the too “acidic” composition, strawberries can irritate the gastric mucosa and exacerbate gastritis, gastric ulcer and duodenal ulcer.

Remember that the main enemy of strawberries is mold. Watch out for mold on the packaging or on the berries themselves. Immediately after purchase or harvest, all damaged berries should be thrown away, and those that are intact should be washed well and eaten.

Strawberries should be carefully selected and washed

How to eat strawberries

Before use, strawberries must be washed under running water. It is even better to thoroughly pour boiling water over it – this will reduce the amount of pollen entering the body along with strawberries (not only the strawberries themselves, but also other plants), various toxins and microorganisms, helminth eggs and other parasites. Under the influence of boiling water, they are destroyed and do not pose a health hazard, while all the useful substances will remain inside the berry, and its taste will not change from treatment with whale. But you can’t cook strawberries!

Unfortunately, during the heat treatment process, many of the beneficial substances contained in strawberries are destroyed . Moreover, if you cook strawberry jam or jam for hours – vitamins, especially valuable vitamin C, will not remain there. But if, after selecting fresh and ripe berries, you still have “illiquid assets”, you can use it to prepare sauces, pie fillings, or freeze until winter.

Fresh strawberries, like any dessert, are best consumed after meals, not on an empty stomach . This is due to the same acids that can adversely affect the mucosa of the gastrointestinal tract. It is better to eat strawberries without additional sugar, if desired, you can add sour cream or cream – milk fat will correct the high acidity of strawberries, and the calcium contained in natural dairy products will bind oxalic acid and protect bone tissue from its negative effects.

Fresh strawberries can be added to salads , light desserts , fruit soups. Who doesn’t love strawberry soft drinks? Only from fresh berries it is recommended not to cook compotes, but to make cocktails or smoothies, with the addition of both cow’s and vegetable milk. For example, coconut.

10 advantages of strawberries

May and June are the time for juicy, ripe dark strawberries. You know firsthand how tasty it is. We will tell you about 10 other advantages – according to scientists and nutraceuticals.

Improvement of memory

According to recent studies, strawberries’ consumption slows down the aging process of the brain, which means it prolongs its functional life, allowing us to stay sane and strong memory as long as possible. Interestingly, research shows that eating strawberries daily improves short-term memory. These findings are important because the deterioration in the ability to remember recent events is associated with the onset of Alzheimer’s disease.

Improvement of vision

Ripe red strawberries are good not only for memory but also for vision. Numerous studies confirm that strawberries’ daily consumption prevents the development of macular degeneration of the retina, cataracts, dry eyes, progressive blindness, and other problems associated with age-related tissue changes. The unique biochemical composition of berries allows to prevent the appearance of many diseases leading to visual impairment and contributes to the progressive treatment of existing ailments.

Rich in antioxidants

To begin with, let’s recall what these same antioxidants are. Antioxidants or preservatives are substances that prevent the destructive effect of active oxygen on the body’s cells. Antioxidants protect the body from premature aging and serious diseases.

Scientists note that strawberries contain many phenolic compounds – bioflavonoids, which have pronounced antioxidant properties. Eating strawberries daily has been shown to increase the body’s ability to resist free radicals. However, it is worth considering one significant nuance: not all strawberries are equally useful. Bright, scarlet, with white “bottoms,” berries are better to put aside for jam. They have much fewer antioxidant substances than their burgundy, almost black counterparts. In this case, the color is of great importance: the darker the berry, the healthier it is.

Source of ellagic acid

Ellagic acid is a cell cycle regulator and is most commonly found in fruit, nut, and berry extracts. The substance has the ability to stop the mutation of cancer cells. Among all products in terms of the content of ellagic acid, strawberry takes the honorable third place. In addition to the fact that the substance is capable of suppressing tumor processes, it also helps fight free radicals, has an anti-inflammatory effect, has a positive effect on hematopoietic processes, and strengthens the immune system, protecting it from external misfortunes.

Source of vitamin C

According to many studies, the main sources of vitamin C or ascorbic acid are lemons, oranges, and, in extreme cases, garlic. Meanwhile, strawberries are a much more reliable source of this substance: a handful of these berries contains more vitamin C than one orange. Just keep in mind that only dark ripe strawberries grown under the bright sun and not in a greenhouse can boast such wealth. Interestingly, frozen strawberries will retain this vitamin in almost the same amount as fresh ones. But there is no reason to hope for jams and preserves – the high temperature destroys the vitamin, and there are no nutrients left in the sweet addiction to tea.

Cancer prevention

Today, scientists conduct hundreds of studies regarding cancer and methods of its prevention. Some of them show that regular consumption of several certain foods can help reduce cancer chances. You may notice that strawberries are on this list. Due to its high concentration of vitamin C, ellagic acid, anthocyanin, kaempferol, and other beneficial substances, this berry can prevent the development of some forms of cancer. Among the recent studies supporting this property of strawberries is the Ohio University Cancer Research Center’s work.

Strawberries are good for your figure and body

First, the sweet berry is low in calories. There are only 33 kilocalories per 100 grams, which, by the way, are burned in just a few minutes of active running. Secondly, it has a low glycemic index, which means it prevents the accumulation of fat. Thirdly, it contains substances that promote fat burning. According to some reports, the chosen diet’s effectiveness increased by 24% in those who included in it a daily intake of strawberries. For such an effect, thanks to anthocyanin, which abounds in berries. So that we throw doubts and lean on strawberries.

Strawberries normalize blood sugar levels

Strawberries are one of those sweet berries that people with diabetes can eat. Due to its unique composition in all respects and its high level of phytonutrients, it does not contribute to a sharp increase in blood sugar levels and slows down the absorption of sugars. Because of this, it is also great for people with a high risk of diabetes. So, this berry is an excellent preventive measure.

Strawberries are good for the heart

It is proven that these red berries reduce the risk of occurrence and development of numerous cardiovascular diseases. Strawberries are rich in various vitamins and antioxidants, but in this case, it is much more important than deposits of magnesium and potassium that are containing in ripe berries. It is normalizing blood pressure and preventing fluid stagnation, which leads to edema, both visible externally and those that can form on internal organs.

Strawberries are treating allergies

Surprisingly, such a controversial at first glance berry is exactly what is good for people suffering from various types of allergies. It would seem that ripe, aromatic, with a bright taste of the years, should be kept away from people with similar problems. No, because of their unique biochemical composition, strawberries suppress inflammation and certain biochemical reactions associated with the manifestation of allergies.

Besides, strawberries are good for expectant women. Studies show that if a woman consumed strawberries during pregnancy, the risk of developing an allergy to them in her baby would be minimal.

Strawberry leaf tea

In folk medicine, people pay much attention to strawberries and their leaves and roots. For medicinal purposes, dried leaves of the plant are good to use. It is better to collect them in August-September when the fruiting period has come to an end. Leaves are dried in the shade, then put in glass jars, the neck of which is closed with paper or canvas bags.

Before use, break the dried leaves into 2-4 parts. For treatment in traditional medicine, people use tea and infusion. The best way to brew strawberry leaves is in a porcelain teapot. For 1 cup of boiling water, place about 2 large sheets. Infuse for 5-10 minutes, take with honey or sugar 2-3 times a day.

Strawberry leaf tea is rich in vitamin C and has a mild diaphoretic and diuretic effect. Helps lower blood pressure.

Recommended for:

• small stones and sand in the kidneys;
• inflammatory diseases of the bladder;
• congestion in the gallbladder;
• colds and flu.

Infusion on strawberry leaves

Infuse dried strawberry leave in a thermos for 40 minutes at the rate of 2 cups of boiling water 6-8 leaves. Use for rinsing the throat and mouth.

Recommended for:

• gum disease
• sore throat

A strong infusion of strawberry leaves is good for diarrhea, food poisoning, mild intestinal infections.

Culinary recipes

Strawberry jam is a canned product made from strawberries by boiling them in a sugar solution.

During the cooking process, strawberry jam loses some important properties. In this respect, the “five-minute” jam is more useful. It retains vitamins due to the short duration of heat treatment. However, any strawberry jam contains beta-carotene, mineral salts, organic acids, and fiber.

Strawberry jam has a beneficial effect on the formation and content of red blood cells in the blood. Thanks to it, metabolism and blood pressure are normalized, the strength of blood vessels improves, immunity is strengthened, and the body’s iodine content rises. Strawberry jam has a diuretic effect and relieves the patient’s condition with colds. A little strawberry jam at night will help you sleep soundly until morning.

Classic jam

Ingredients:

• strawberries – 1 kg.,
• sugar – 1 kg.,
• water – 1/2 cup.

Cooking method:

Sort the strawberries, separating the stems together with the cups. Prepare syrup from sugar and water, dip the berries into it. Gently shake the dishes so that the berries are immersed in the syrup, and cook over low heat until tender. If the strawberries are very juicy, put them on a dish before cooking, add half the amount of sugar taken for the syrup, and put them in a cool place for 5-6 hours. After that, drain the resulting juice, add the rest of the sugar and cook the syrup without adding water. This recipe is for those who love sour jam. Sugar comes in a 1: 1 ratio, so the natural acidity of the berries is present!

5 minutes jam

This method of cooking strawberry jam helps to preserve vitamins in the berry. The name is “five minutes,” and it is elementary. To make jam, take no more than 2 kg of berries. Sugar is needed 1.5 times more. Take 1 glass of water for 1 kg of sugar. Boil the syrup in an enamel saucepan over high heat. Remove the resulting foam. The berries are poured into the boiling syrup and allowed to boil for 5 minutes. Stir gently. Please turn off the gas, wrap the pan up so that it cools down more slowly. Layout the cooled jam in jars and then tie the neck with paper. You can use nylon caps.

No-bake cake

Ingredients:

500 gr. Sour cream; 1 tbsp. Sahara; 3 tbsp. tablespoons of gelatin; 300 gr. biscuit (purchased or prepared according to any recipe); strawberries, grapes, currants, kiwi (other berries are possible)

• 3 tbsp. Pour a spoonful of gelatin with half a glass of cold boiled water for about 30 minutes (until it swells).
• Beat the sour cream with sugar. Heat the gelatin until it dissolves (without bringing it to a boil) and add it to the sour cream in a thin stream, stirring occasionally.

Cover a deep bowl with cling film and put the berries on the bottom, then a layer of biscuit broken into small pieces, again a layer of berries, etc.
Fill everything with the sour cream-gelatin mixture and put it in the refrigerator for 2 hours. Carefully turn the cake onto a platter.
If the bowl is bottomless, fill the layers as it is laid.
For sweets: sprinkle sour berries with icing sugar.

Check out the modern strawberries farming in this video: