Tuesday, 24 March 2015

Whole foods: nutritional benefits of strawberry

Strawberry is among the fruits with the lowest calorie content (30kcal/100g) lower than watermelon (35kcal/100g).

It's protein, fat, and sodium content is very low. They contain modest amount of vitamin C, folates, potassium and iron. Sugars are the most significant nutrient in strawberries.

The color of strawberries comes from vegetable pigments known as anthocyanidines. They are powerful antioxidants, in addition to reducing the synthesis of cholesterol in the liver.

Studies show that strawberries have the greatest antioxidant capacity of any fruit followed by plums, oranges and grapes.

NB: Antioxidants are chemicals that block the activity of other chemicals known as free radicals. Free radicals are highly reactive and have the potential to cause damage to cells, including damage that may lead to cancer. Free radicals are formed naturally in the body.

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