Strawberries Nutrition Facts and Health Benefits
Strawberries are very healthy and contain a lot of antioxidants and vitamins. They’re also low in calories, with just 32 calories per half-cup servin
(Fragaria ananassa) originated in Europe in the 18th century.
It is a hybrid of two wild strawberries from North America and Chile.
these are bright red, juicy and sweet.
They are an excellent source of vitamin C and manganese, and also contain moderate amounts of folic acid (vitamin B9) and potassium.
these are rich in antioxidants and plant compounds that may benefit heart health and blood sugar control ( 1Trusted Source , 2Trusted Source ).
These berries are usually eaten raw and fresh, and are also used in a variety of jams, jellies, and desserts.
This article tells you everything you need to know about strawberries.
nutrient intake
these are mainly composed of water (91%) and carbohydrates (7.7%). They contain small amounts of fat (0.3%) and protein (0.7%).
The nutrients in 3.5 ounces (100 grams) of raw strawberries (3) are:
Calories: 32
Water: 91%
Protein: 0.7 grams
Carbohydrates: 7.7 grams
Sugar: 4.9 grams
Fiber: 2 grams
Fat: 0.3 grams
carbohydrate
Fresh strawbry are high in water, so they’re low in total carbohydrates: less than 8 grams per 3.5-ounce (100-gram) serving.
One serving has less than 6 grams of net digestible carbohydrates.
Most of the carbohydrates in these berries come from simple sugars such as glucose, fructose, and sucrose, but they also contain a fair amount of fiber.
Strawberries have a relatively low glycemic index (GI) of 40 (4).
This means that strawberries do not cause large spikes in blood sugar and are considered safe for diabetics.
fiber
About 26 percent of the carbohydrates in this are fiber.
A 3.5-ounce (100-gram) serving of strawberries provides 2 grams of soluble and insoluble fiber.
Dietary fiber is important for nourishing the good bacteria in your gut and improving digestive health. They also aid in weight loss and help prevent many diseases ( 5Trusted Source , 6Trusted Source ).
Abstract
The carbohydrates in strawberries consist mainly of fiber and simple sugars. They have a relatively low GI and don’t cause a big spike in blood sugar.
vitamins and minerals
Strawberries contain the most vitamins and minerals:
Vitamin C. Strawberries are an excellent source of vitamin C, an antioxidant essential for skin and immune health ( 7Trusted Source , 8Trusted Source ).
manganese. This trace mineral is abundant in whole grains, legumes, fruits, and vegetables and is important for many processes in the body (9).
Folic Acid (Vitamin B9). Folate, one of the B vitamins, is important for normal tissue growth and cell function, and is essential for pregnant women and the elderly (10Trusted Source, 11Trusted Source, 12Trusted Source).
potassium. This mineral is involved in many basic bodily functions, such as regulating blood pressure (13, 14).
To a lesser extent, strawberries also provide iron, copper, magnesium, phosphorus, and vitamins B6, K, and E.
Abstract
Strawberries are a good source of vitamin C, manganese, folate (vitamin B9), and potassium. They contain small amounts of many other vitamins and minerals.
other plant compounds
Strawberries are rich in antioxidants and beneficial plant compounds, including:
geranium. The main anthocyanin in strawberries, the compound responsible for their bright red color (15).
Ellagic acid. Ellagic acid, found in abundance in strawberries, is an antioxidant polyphenol that may have numerous health benefits (16).
Ellagitannins. Ellagitannins attach to ellagic acid, which is converted to ellagic acid in the gut (16).
Proantho Cyanidins. These are antioxidants commonly found in strawberry pulp and seeds that may have health benefits ( 17Trusted Source , 18Trusted Source , 19Trusted Source ).
anthocyanin
More than 25 different anthocyanins are found in strawberries. Geranium is the most abundant (15, 20).
Anthocyanins are responsible for the brilliant colors of fruits and flowers.
They’re usually concentrated in the skin of the fruit, but berries like strawberries also contain anthocyanins in the pulp.
The anthocyanin content is generally
