April 20, 2018

Nutrition

nutrition facts

The strawberry is an incredibly nutrient dense fruit. In addition to being fat free and low in calories, strawberries are packed with vitamin C, folate, fiber, potassium, and other antioxidants. Studies have shown that eating strawberries improves heart health, reduces the risks of certain cancers, enhances memory function, and aids in the management of rheumatoid arthritis.

Small fruit, huge health benefits:

  • Decrease blood pressure
  • Lower LDL cholesterol levels

Help prevent:

  • Certain cancers
  • Stroke
  • Heart disease
  • Osteoporosis
  • Memory loss
  • Heart attacks
  • Birth defects
  • Kidney stone formation
  • Rheumatoid arthritis

Vitamin C

Vitamin C is a water-soluble antioxidant that prevents free radical damage to cells. Free radicals contribute to many different diseases, and the antioxidant in vitamin C interrupts the damaging cycle of these cells. Increased intake of vitamin C has shown to reduce risks of stroke and certain cancers.

Folate

Folate is a B vitamin which may lower homocysteine levels in the body. Homocysteine is an amino acid in the blood, and elevated levels are associated with increased risk of coronary heart disease, stroke, and memory loss. Many studies have also shown folate to help prevent birth defects.

Fiber

The soluble fiber found in strawberries helps to lower LDL (bad) cholesterol levels and may reduce the risks of cardiovascular disease. Fiber also promotes a healthy digestive system, and improves satiety (the feeling of being full) making it an important element of weight management.

Potassium

Potassium has been shown to help lower blood pressure, reduce the risk of stroke, prevent formation of kidney stones, and has been associated with the prevention of osteoperosis.

Antioxidants and Phytochemicals

In addition to vitamin C, strawberries are packed with other antioxidants which neutralize those free radicals. Phytochemicals are naturally occurring compounds in plants which act as antioxidants and include flavonoids, anthocyanidin, ellagic acid, and others which are being shown to have anti-inflammatory effects as well as reducing the risks of certain cancers. USDA studies have shown strawberries to be one of the most potent fruits in antioxidant levels, greater than oranges, bananas, melons, apples, grapes, and many others. All of these compounds have been shown to reduce risk of cardiovascular disease, lower LDL cholesterol levels, inhibit some cancers, prevent heart attacks and stroke.