Nutritional Value of Strawberries

Strawberries are high in fibre and vitamin C, a dietary combination that is beneficial for lowering oxidative stress which in turn can lower the risk of heart diseases and cancer. The potassium present in strawberries also helps in regulating blood pressure which further deviates the risk of heart diseases, etc. On top of that, the delicious berries may also aid in reducing LDL (bad) cholesterol and improving HDL (good) cholesterol. They are also extremely rich in antioxidants which are extremely beneficial for heart health maintenance.

Vitamin C is important for not only your immune system but also skin health. It's a wonderful case then that one serving of strawberries (about eight of the berries) provides more vitamin C than an orange! So as the season changes and the chances of getting sick increases, this is the perfect time to eat as many strawberries as one can to prevent and lessen the common colds and other ailments!

Strawberries are also beneficial for people with diabetes. Strawberries appear to significantly decrease glucose digestion and minimize surges in both glucose and insulin after a carbohydrate-rich meal when compared to a carbohydrate-rich meal without strawberries. Interestingly, strawberries are naturally sweet and yet have low enough sugar that it doesn't affect glucose levels. This means you can greatly satisfy your sweet tooth without compromising your health!

To a lesser amount, strawberries also provide iron, copper, magnesium, phosphorus, and vitamins B6, B9, K, and E as well as fibre. These are not only important for normal tissue growth and cell function but also increasingly fundamental for pregnant people and older adults. The fibre in strawberries also helps in maintaining regular bowel movements.

As the strawberry season nears the end, it's essential we enjoy and consume as many strawberries as we can — and never feel guilty for the overindulgence because after all, it's good for our health!

Photo: Sazzad Ibne Sayed