Strawberries: health benefits and harms
All About Strawberries
Strawberries are a sweet and juicy fruit that are a member of the rose family. They are typically red in colour and have small seeds on the surface.
They are a popular fruit that can be eaten fresh or used in a variety of recipes such as jams, jellies, and desserts. Strawberries are a good source of vitamin C and manganese, and also contain antioxidants that may have health benefits. They are typically in season in the spring and summer months.
History of strawberries
Strawberries are a perennial plant belonging to the rose family. What is commonly called a strawberry is actually a type of strawberry.
This berry is mentioned as early as the 15th century, but then it was not yet cultivated, but collected in the wild. Strawberries are native to East Asia. Gradually, the berry was cultivated, since it grew much larger in the garden. By the 17th century, pineapple strawberries appeared by crossing with different varieties. It is this species that is now present in all gardens.
At the moment, there are more than three hundred varieties of strawberries. Some of them produce white berries that taste like pineapple. Strawberries are one of the most common berries. There is even a small museum dedicated to her in Belgium.
The composition and calorie content of strawberries
|Calories per 100 g||41 kcal|
The benefits of strawberries
Strawberries contain a lot of fiber, which is essential for intestinal health. Fresh berries are especially useful – after heat treatment or freezing, strawberries lose many vitamins and minerals. At the same time, the berry in the jam absorbs a lot of excess sugar, while fresh strawberries contain not too many calories. The low glycemic index allows even diabetics to enjoy the berry.
Strawberries are rich in vitamin C, whose benefits for immunity, skin, hair and nails are undeniable.
Strawberries are famous for their antioxidant properties. It contains many different substances that neutralize free radicals. They have a destructive effect on cells, provoking inflammation, the growth of cancerous tumors, and various pathologies. Ellagic acid, flavonoids, in particular anthocyanins, inhibit the growth of bacteria, prevent inflammation. It is anthocyanins that give the red colour to the berry.
Harm of strawberries
Everything is good in moderation, and usually strawberries do no harm. Often the harm lies rather in an excess of sugar, which is abundantly sprinkled on a berry, or in heavy cream, with which the dessert becomes too high in calories.
– Strawberries are a strong allergen, and this is its main disadvantage. If the child is still unfamiliar with this berry, or often suffers from allergies, strawberries should be given very carefully. Also, due to the abundance of acids in its composition, it is better to limit the intake of strawberries during an exacerbation of gastritis, peptic ulcer, cystitis, gout, recommends nutritionist Yulia Pigareva.
The use of strawberries in medicine
Favorite childhood treat – strawberries with milk. No less famous are strawberries in chocolate, as well as various desserts with this berry.
However, not everyone eats strawberries as a sweet dessert. In some countries, the berry is added to salads with meat and vegetables, sprinkled with pepper and watered with lemon juice. China even has strawberry flavored chips.
Strawberry Whipped Soufflé
A dessert that retains significantly more vitamins than the usual strawberry jam
Delicate soufflé can be served as an independent dish, or used in other recipes. It will not work to make a blank for the winter – the dessert is stored for no more than 3 weeks in the refrigerator. But soufflé can also be prepared from frozen berries, after defrosting them and draining the water.
|Instant gelatin||25 g|
|Boiled water||100 ml|
Wash the berries, remove the stems and dry. Grind with a blender into a puree, mix with sugar (you can add a little less or more to taste).
Bring strawberry puree to a boil in a saucepan or saucepan and cook over medium heat for 5 minutes.
At this time, pour gelatin with water, dissolve according to the instructions. Add gelatin to strawberry mass, mix.
Pour into a bowl in which the soufflé will be whipped. It will increase several times, so you need to choose larger dishes. Cool the puree to room temperature, then put it in the refrigerator for 15 minutes. Then take it out and beat with a mixer until light and thick. Usually it takes 10-20 minutes. It will be difficult to achieve such an effect with a hand whisk.
Arrange the finished soufflé into jars – in total you get about 2 liters of dessert. Let the soufflé set for a few hours, then serve with fresh berries, ice cream, or neat.
In this form, the berry will retain the maximum of nutrients. The layer must be cut into squares or strips, and the tubes rolled up. Pastille is stored in glass jars
Pure strawberries in a blender. Add a little mint, sugar and mix until the crystals dissolve.
Preheat the oven to 60 degrees, line a baking sheet with baking paper. Pour in the puree and spread evenly over the entire baking sheet. The layer should be about 0.5 cm.
Put the marshmallow in the oven for 6-8 hours, you can turn on the blower mode – so the moisture evaporates faster. The marshmallow should be dry and no longer sticky.
How to choose and store strawberries
Everyone noticed the aroma of strawberries when they were brought to markets or shops for sale. A good berry will indeed have a bright aroma, so be sure to smell the strawberries when buying.
You should not take berries with dry tails – such strawberries have lain for a long time and will quickly release juice, and perhaps even ferment. Do not take crumpled strawberries with spots. This does not spoil the berry itself, but in places of damage, bacteria and fungi actively multiply, while invisible to the eye.
Strawberries are stored for a very short time – in the refrigerator in a dry form, it will lie for no more than three days. Further, the berry can be frozen or dried to preserve the maximum of vitamins.