website Nutrition Facts and Health Benefits from Strawberry.

Nutrition Facts and Health Benefits from Strawberry.

The strawberry (Fragaria ananassa) originated in Europe in the 18th century.

It is a hybrid of two wild strawberry species from North America and Chile.

Strawberries are bright red, juicy, and sweet.

They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.

Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.

Usually consumed raw and fresh, these berries can also be used in a variety of jams, jellies, and desserts.

This article tells you everything you need to know about strawberries.

Nutrition Facts and Health Benefits from Strawberry.

Strawberries mainly consist of water (91%) and carbohydrates (7.7%). They contain only minor amounts of fat (0.3%) and protein (0.7%).

The nutrients in 3.5 ounces (100 grams) of raw strawberries are:

  • Calories: 32
  • Water: 91%
  • Protein: 0.7 grams
  • Carbs: 7.7 grams
  • Sugar: 4.9 grams
  • Fiber: 2 grams
  • Fat: 0.3 grams

Carbs

Fresh strawberries are very high in water, so their total carb content is very low — fewer than 8 grams of carbs per 3.5 ounces (100 grams).

The net digestible carb content is fewer than 6 grams in the same serving size.

Most of these berries’ carbs come from simple sugars — such as glucose, fructose, and sucrose — but they also contain a decent amount of fiber.

Strawberries have a glycemic index (GI) score of 40, which is relatively low (4).

This means that strawberries should not lead to big spikes in blood sugar levels and are considered safe for people with diabetes.

Fiber

Fiber comprises around 26% of the carb content of strawberries.

One 3.5-ounce (100-gram) serving of strawberries provides 2 grams of fiber — both soluble and insoluble.

Dietary fibers are important to feed the friendly bacteria in your gut and improve digestive health. They are also useful for weight loss and can help prevent many diseases.

SUMMARY

Strawberries’ carbs consists mainly of fibers and simple sugars. They have a relatively low GI and should not cause big spikes in blood sugar levels.

The most abundant vitamins and minerals in strawberries are:

  • Vitamin C. Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune and skin health 
  • Manganese. Frequently found in high amounts in whole grains, legumes, fruits, and vegetables, this trace element is important for many processes in your body.
  • Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function — and fundamental for pregnant women and older adults.
  • Potassium. This mineral is involved in many essential body functions, such as regulating blood pressure.

To a lesser extent, strawberries also provide iron, copper, magnesium, phosphorus, and vitamins B6, K, and E.

SUMMARY

Strawberries are a good source of vitamin C, manganese, folate (vitamin B9), and potassium. They contain small amounts of several other vitamins and minerals.

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