Strawberry
Just half a cup of fresh or frozen strawberries provides 160 percent of the recommended dietary allowance of vitamin C for children ages 1 to 8. Eating three or more servings of strawberries per week may help women reduce their risk of heart attack by as much as one-third.
Did You Know?
- On average, there are 200 tiny seeds in a strawberry.
- Strawberries are available from November until the beginning of April, with peak season in February and March.
- Strawberries are a member of the rose family.
- In addition to vitamin C, strawberries also contain antioxidants, fiber and folate, which are important for overall health and can help reduce chronic disease.
Shopping, Preparing and Storing
- Choose strawberries that are plump, fragrant and firm, with no signs of bruising, leaking or mold on the bottom of the container and no greenish white shoulders at the stem.
- Never hull strawberries until they have been washed or they will absorb too much water and become mushy and waterlogged.
Cooking Tips
- Strawberries taste best at room temperature. For the best flavor, set them out on the counter about one hour before eating.
- You can eat strawberries with any meal! Add strawberries to your morning oatmeal or cereal, mix them into a spinach salad, or wash and eat them fresh out of the carton.
Strawberry Nutrition
Serving size: 1 cup
Calories: 46; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 11 g; Protein: 1 g; Sodium: 1 mg
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