Nutritions And Benefit Of Eating Strawberry

Benefit Of Eating Strawberry 

Description and Short Information

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 (1Trusted Source, 2Trusted Source).

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

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 (3Trusted Source) are:

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

Vitamins and minerals

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 (7Trusted Source, 8Trusted Source).
• Manganese. Frequently found in high amounts in whole grains, legumes, fruits, and vegetables, this trace element is important for many processes in your body (9Trusted Source).
• 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 (10Trusted Source, 11Trusted Source, 12Trusted Source).
• Potassium. This mineral is involved in many essential body functions, such as regulating blood pressure (13Trusted Source, 14Trusted Source).

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

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

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 (5Trusted Source, 6Trusted Source).

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

Other plant compounds

Strawberries are loaded with antioxidants and beneficial plant compounds, including:

• Pelargonidin. The main anthocyanin in strawberries, this compound is responsible for the bright red color (15).
• Ellagic acid. Found in high amounts in strawberries, ellagic acid is a polyphenol antioxidant that may have many health benefits (16).
• Ellagitannins. Related to ellagic acid, ellagitannins are converted to ellagic acid in your gut (16).
• Procyanidins. These are antioxidants commonly found in strawberry flesh and seeds that may have beneficial health effects (17Trusted Source, 18Trusted Source, 19).

Anthocyanins

More than 25 different anthocyanins have been found in strawberries. Pelargonidin is the most abundant (15, 20).

Anthocyanins are responsible for the bright colors of fruits and flowers.

They are usually concentrated in the skins of fruit, but berries — such as strawberries — also tend to have anthocyanins in their flesh.

Anthocyanin content is usually proportional to color intensity, increasing greatly as the fruit ripens (21Trusted Source, 22Trusted Source).

Anthocyanin-rich foods are associated with numerous health benefits, especially regarding heart health (23Trusted Source, 24Trusted Source).

Ellagitannins and ellagic acid

Strawberries are consistently ranked among the top sources of phenolic antioxidants — with levels 2–11 times greater than other fruits (25Trusted Source, 26, 27Trusted Source).

Ellagitannins and ellagic acid comprise a large part of these antioxidants in strawberries (28Trusted Source).

They have received considerable attention and have been linked to numerous health benefits. This includes fighting bacteria and a reduced risk of cancer (29Trusted Source, 30Trusted Source, 31Trusted Source).

The main ellagitannin in strawberries is sanguiin H-6 (1Trusted Source).

SUMMARYStrawberries contain high amounts of beneficial plant compounds and antioxidants, such as pelargonidin, ellagic acid, ellagitannins, and procyanidins.

Health benefits of strawberries

Eating strawberries is associated with a reduced risk of many chronic diseases (31Trusted Source, 32Trusted Source, 33Trusted Source).

Strawberries may improve heart health, lower blood sugar levels, and help prevent cancer.

Heart health

Heart disease is the most common cause of death worldwide.

Studies have found a relationship between berries — or berry anthocyanins — and improved heart health (21Trusted Source, 34Trusted Source, 35Trusted Source, 36Trusted Source).

Large observational studies in thousands of people link berry consumption to a lower risk of heart-related deaths (37Trusted Source, 38Trusted Source, 39Trusted Source).

According to a study in middle-aged people with well-established risk factors for heart disease, berries may improve HDL (good) cholesterol, blood pressure, and blood platelets function (40Trusted Source).

Strawberries may also (21Trusted Source, 23Trusted Source, 41Trusted Source, 42Trusted Source, 43Trusted Source, 44Trusted Source):

• improve blood antioxidant status
• decrease oxidative stress
• reduce inflammation
• improve vascular function
• improve your blood lipid profile
• reduce the harmful oxidation of LDL (bad) cholesterol

The effects of freeze-dried strawberry supplements on type 2 diabetes or metabolic syndrome have been studied intensely — mainly in overweight or obese individuals.

After 4–12 weeks of supplementing, participants experienced a significant decrease in several major risk factors, including LDL (bad) cholesterol, inflammatory markers, and oxidized LDL 

 

Adverse effects

Strawberries are usually well tolerated, but allergy is fairly common — especially in young children.

Strawberries contain a protein that can cause symptoms in people who are sensitive to birch pollen or apples — a condition known as pollen-food allergy (66Trusted Source, 67Trusted Source, 68Trusted Source).

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 (69Trusted Source).

The allergy-causing protein is believed to be linked to strawberries’ anthocyanins. Colorless, white strawberries are usually well tolerated by people who would otherwise be allergic (70Trusted Source).

SUMMARYStrawberry allergy is rather common, especially among children. Individuals who are sensitive to birch pollen or apples may experience symptoms after consuming strawberries.