Strawberries do not contain sodium, they contain no fat, but have a low calorie content. 100 grams of strawberries contain 32 calories.
Strawberries contain anthocyanins that stimulate short-term memory, but also fat burning. More recently, scientists say these anthocyanins are potentially anticancer and can prevent the development of neurological diseases.
One cup of strawberry contains 21% of the recommended monthly manganese dose.
Antioxidants and phytochemicals present in the strawberry composition favor lowering inflammation in the body and help fight certain inflammatory conditions such as osteoarthritis, asthma, atherosclerosis. According to a study by the Harvard School of Public Health, women who consumed 16 or more strawberries a week have a lower 14% chance of having the high level of C reactive protein, an indicator of inflammation in the body.
Strawberries also contain fiber, beneficial in maintaining a healthy digestive system and in preventing constipation. One serving of strawberries contains 2 grams of fiber. Also, since strawberry-containing fibers slow down the absorption of blood sugars, they are also advised to be consumed in moderation in type 2 diabetes.
Consumption of strawberries may reduce the risk of developing degenerative diseases. Because they contain abundant folic acid (in the elderly an inadequate amount of folic acid may contribute to atherosclerosis, vascular disease, or even favor decline in cognitive function), strawberries are recommended to replenish the reserves of folic acid in the body.
Strawberries contain potassium, vitamin K and magnesium, essential for maintaining bone health.
Strawberries also have an anti-aging effect due to their biotin (vitamin H) content. Biotin is involved in the metabolism of sugar and fat, but also helps to fortify hair and nails.
At the same time, strawberry acid elagic acid favors the elasticity of the skin, preventing it from becoming flaky. Elagic acid and other phytochemicals present in strawberries have an anti-inflammatory effect but also protect the heart. In addition, some studies show that elagic acid has anticancer properties, hindering the development of cancer cells.
Strawberries also have a beneficial effect on the health of the eyes. Consuming strawberries can reduce the risk of macular degeneration, a condition that jeopardizes vision.
The strains abound in vitamin B complex. In their composition, we find significant amounts of vitamin B6, niacin, fioflavin, pantothenic acid and folic acid. These vitamins help in the body’s metabolism of carbohydrates, proteins and fats.
The strawberries contain vitamin A, vitamin E and polyphenolic antioxidants such as lutein, zeaxanthin and betacarotene.
Strawberries are an important source of vitamin C. A study by UCLA in 2010 shows that strawberry antioxidant power becomes “biowaste” or present in the body just a few weeks after you have consumed the fruit. One single strawberry cup contains more than the 100% recommended daily vitamin C dose. In addition, vitamin C is effective against stress, some studies showing that when consumed in times of stress can help lower blood pressure, especially in children.