Strawberry Nutrition

Interesting strawberry nutrition facts & information...

Health Benefits of Strawberries:

Strawberries have a rich medicinal history. In ancient Rome, they were used to alleviate health problems ranging from kidney stones and gout to melancholy, throat infections and halitosis (bad breath).

Citrus fruits are the most well known sources of vitamin C, but strawberries can provide a big boost of vitamin C as well. One cup of strawberries gives you 149% of your recommended daily intake—and what a delicious way to get it!

The vitamin C content of strawberries may explain why Romans used strawberries as a preventative for gout and kidney stones. The vitamin helps to lower serum uric acid levels; high uric acid levels have been associated with those two maladies.

Lower risk of stroke has been associated with higher levels of ascorbic acid (vitamin C) in the blood stream.

Vitamin C is also a natural antihistamine.

Strawberries are also a good source of potassium, folate (folic acid), copper, manganese and vitamins B2, B5, B6 and K—and they are ranked by the USDA as the third most antioxidant-rich food.

They may also reduce inflammation in the body, evidenced by their ability to lower blood levels of C-reactive protein (CRP). CRP is produced by the body in response to infections and inflammation. CRP levels are a marker of coronary risk.

Strawberries are also lower in sugar—by a significant amount—than many other fruits, including apples, grapes, bananas and oranges.

Late spring and summer is the typical strawberry season, and you want to get a hold of strawberries that are as fresh as possible. Research shows that after just two days, picked strawberries lose large amounts of vitamin C and antioxidants. If you can grow strawberries in your yard, or in containers on your porch or balcony, you’ll get the most bang from your berries.

Out of season, frozen organic strawberries offer a reasonable alternative to fresh. Flash-freezing helps to lock in the nutrients. Just remember to thaw them first if you’re going to juice them—but thaw them only when you’re ready to use them, preferably in a sink full of cold water. Do not microwave them—you’ll destroy most of the nutrients you’re trying to benefit from.

Strawberry juice is a delicious way to boost your strawberry intake. It’s a bit thick on its own, but the flavor blends wonderfully with other fruits. Here are some suggestions for your next strawberry juice concoction:

  • Pineapple, grapes and strawberries juiced make a festive punch.
  • Juice some carrots with your strawberries and garnish with a sprig of mint to benefit from the one-two punch of berries and nutrient-packed vegetable.
  • For a refreshing summer cooler, juice strawberries and watermelon.
  • Add strawberry juice and a small splash of balsamic vinegar to your orange juice for a rich, sophisticated taste.
  • Strawberry peach is another great juice combination for enjoy those early summer days on the porch.
  • Last one, though you can discover many more through your own experimentation: peach, granny smith apple, blueberries, pineapple and strawberries. It’s like drinking candy.

Take a look here for some great Strawberry Juice recipes

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