The Food Coach

Healthy Food Database - Strawberries

Strawberries grow wild all over Europe and have been cultivated for the last 700 years. The strawberry plant is a small, low-lying plant with a crown of dark green leaves. The fruit is a delicious, soft, aromatic red berry with a white-to-pale-pink flesh and approx 200 tiny seeds on the surface of each one.

Because the fruit is so soft and delicate it has to be hand-picked. Select strawberries which are plump, bright and even-coloured. Use your nose to select those with a sweet, full-flavoured fragrance. Check pre-packed punnets carefully and avoid bruised, mouldy fruit at the base and sides of the punnet. Avoid insipid, pale, unripe berries.
Category: Fruit
In Season: Spring Summer
To Buy: Select strawberries which are plump, bright and even-coloured. Use your nose to select those with a sweet, full-flavoured fragrance. Check pre-packed punnets carefully and avoid bruised, mouldy fruit at the base and sides of the punnet. Avoid insipid, pale, unripe berries.
To Store: Remove them from the plastic punnet and lay on a sheet of paper towel in a single layer. Cover with plastic wrap and refrigerate for up to 3 days.
Tips & Tricks: Wash and hull only when ready to use.

Nutrition (1 Cup):

Weight (grams): 152
Carbohydrates, g: 4.1
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.0
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high
Energy (kJ): 150
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 2.6
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: I don't know of any better way to eat a strawberry than to eat it as it is. Straight from the farm. Another interesting way to prepare strawberries is in balsamic vinegar. Soak a punnet of good strawberries in 3 - 4 tbsp best quality balsalmic vinegar, sweetened with 2 - 3 tbsp sugar. Soak overnight in the refrigerator before serving.

Benefits the Following Health Conditions:*

Cold and Flus
Detoxifying
Premature Aging

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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