Fresh summer strawberries are one of the most popular types of fruit. Strawberries contain a high percentage of water, a relatively small amount of carbohydrates (about 8 g per 100 g), and minimal amounts of proteins and fats, making them a fruit with low energy value and a low glycemic index. Moreover, a quarter of the carbohydrates present are fiber, both soluble and insoluble. Fiber is important for nourishing friendly bacteria in our intestines and thus for our good health – both physical and mental.
Strawberries are a good source of vitamin C, manganese, folate, and potassium. They also contain small amounts of several other vitamins and minerals (iron, copper, magnesium, phosphorus, and vitamins B6, K, and E).
Strawberries contain high amounts of beneficial plant compounds and antioxidants, such as pelargonidin, ellagic acid, ellagitannins, and procyanidins. These plant compounds are associated with a range of health benefits – primarily cardiovascular health, have antibacterial effects, and prevent constipation, diabetes, stroke, and cancer.
Strawberries are usually well tolerated, but allergies are quite common – especially in young children. Common symptoms include itching or tingling in the mouth, hives, headaches, and swelling of the lips, face, tongue, or throat, as well as breathing problems in severe cases. Strawberries are also a source of goitrogens, which can negatively affect thyroid function in people (but only those who already suffer from thyroid disease).
Strawberries simply belong in our diverse diet. But especially those that come from local production and are harvested at their peak ripeness, when they contain the most health-beneficial nutrients.
