Strawberries; Anything but Common
No doubt, strawberries are a familiar fruit. They are usually the first to ripen in spring and are part of American summertime favorites like Strawberry Shortcake. They have also made their way into our salads, muffins and smoothies. But how much do we really know about strawberries? Beyond the fragrant juiciness and attractive red
skin we know and love, there is much more.
Antioxidant Capacity
Strawberries have been ranked 3rd among common U.S. foods when it comes to antioxidant capacity. Why is that important? Antioxidants are molecules that inhibit the oxidation of other molecules. When oxidation occurs, free radicals are produced and a chemical reaction is started that can damage or even cause the death of a cell. In other words, antioxidants work to keep our cells healthy and functioning properly.
Reducing Blood Sugar Spikes
If you are living with type-2 diabetes, you likely know that table sugar in servings of 5-6 tablespoons or more can cause your blood sugar to spike. The good news, researchers recently discovered that consuming about one cup of fresh strawberries can reduce blood sugar elevations caused by simple sugar intake.
Anti-Inflammatory/Cancer Risk-Lowering Properties
When consumed several days a week in servings of about 1 cup, strawberries can fight inflammation in the body. This is important because chronic inflammation (and a lack of antioxidants) is known to lead to the development of cancer. The cancer risk-lowering properties of strawberries are best demonstrated in breast, cervical, colon, and esophageal cancers.
Nutrient Values
Strawberries are an excellent source of Potassium, Folate and fiber as well as Vitamin C and Manganese.
To get the most nutritional value from your strawberries:
- Enjoy them raw
- Include ½ to 1 cup of berries in your diet at least 3-4 times per week
- Store at a temperature of 36F (2C)
- Store for no more than 2 days to ensure minimal vitamin C and antioxidant loss
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