Well, I’m enjoying strawberries now… They taste fresh and yummy…
A little bit of info to share…
We all know that Strawberry is soooo delicious and also nutritious, too. It contains a range of nutrients with large amount of vitamin C and significant levels of phytonutrients and antioxidants which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red color.
Ummm, free radicals, what’s these weird thing???
Free radicals are elements that can damage cells and they are thought to contribute to the formation of many kinds of cancer in your body.
In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.
Sooo Many uses of strawberry!!
Strawberries are among the most versatile of fresh fruit. It’s best to eat them while they are fresh or just few days from the harvest day. It won’t be an issue if the they are in season locally. Otherwise, it may be necessary to make due with frozen strawberries, which lose much if not all of their nutrition.
Choose firm and bright deep red color of strawberries as they are more fresh and ripen. The reddest strawberries have better taste and higher nutrient density.
The best way to get the real taste and best nutrient from strawberries is to eat it just like that or juice them, rather than have them cooked, for instance: jam, cake, etc. Keep them and the refrigerator in a bowl and cover them up. They should be washed thoroughly prior to easting or storage. Any of them that show signs of mold should be discarded at once, as they will contaminate the remaining strawberries.
Enjoy your strawberries!!!!