In Season: Strawberries. A Healthy Indulgence
Strawberries can brighten up both the taste and visual presentation of any meal. They are the most popular berry worldwide.
They pack a bunchfull of nutritional elements. One cup (144 gr) of strawberries contains aprox 44 cal and is an excellent source of Vitamin C and Flavonoids.
Strawberries contain vitamins such as Ascorbic Acid, a sugar acid with antioxidant properties also known as Vitamin C, Thiamin (a sulfur containing vitamin from the B group) , Riboflavin (Vit B2) , Niacin (vit B3), Vit B 6, Vit A and E. Vitamins from B12 group. One of the most important elements strawberries contain is Folate. Folate also called Folic Acid, is one of the main vitamins in the B group and it is important to prevent coronary diseases and malformations of the fetus in pregnant women. They are also packed with a lot of healthy minerals vital for human body, such as Calcium, Iron, Magnesium, Phosphorus, Potasium, Sodium, Zinc, Copper, Manganesse and Selenium.
Strawberries contain in addition, aminoacids like glutamic acid (also known as Glutamate) which is the most abundant excitatory neurotransmitter in the vertebrate nervous system. Because of it role in the synaptic plasticity of brain cells, glutamate is involved in cognitive functions like learning and memory. It is also a part of the “aphrodisiac” powers of Strawberries. In addition to Glutamate, a large amount of other aminoacids are present in these fruits, such as Lycine, Aspartic Acid, along with 16 other aminoacids.
Selection, Storage and Handling: Look for strawberries that are plump, bright red in color, and have freh green caps. To mantain flavor, store them loosely, covered and unwashed in the refrigerator. Just before eating rinse with cool water.