BENEFITS OF STRAWBERRIES
Strawberries are very popular worldwide. This fruit is strong anti oxidant and used for its anti aging properties. It is refreshing and nutritive tonic. It is mildly astringent and diuretic.
Botanical Name: Fragaria Chiloensis
Family Name: Rosaceae
This is a stout stoloniferous herb with long arching runners. Leaves are thick, blunt toothed, bluish green more or less glossy above and pale below. Flowers are white and in small clusters. Fruit varies in shape, fairly large, scarlet, covered with arches.
It is a small genus of low perennial creeping herbs. This is distributed in the wild state in the temperate and sub-tropical regions of the world.
refreshing, nutritive, tonic, astringent, diuretic.
Forms of use:
This juice contains:
Total solids: 7.71%
Acids (as citric): 0.71%
Invert sugar: 4.46%
Large quantities of this fruit can be quickly frozen- sliced or whole with sugar.
They may also be canned or made into preserves, jams, jellies or syrup. Fresh fruits and their syrup are used in soda-fountain beverages and ice creams.
Wine of this fruit is prepared by adding sugar to crushed fruit or juice, fermenting the mass with or without the addition of yeast, straining the liquid and storing for use as wine.
Ripe strawberries are bright red in color with a soft melting flesh of sweetish flavor. They are esteemed as dessert and consumed not so much for their food value, as for their flavor. This fruit rank high among “small fruits”.
Analysis of the fresh fruit gave the following composition (100 gm):
Calcium: 0.3 mg
Phosphorus: 0.03 mg
Iron: 1.8 mg
Vitamin C: 52 mg
Nicotinic acid: 0.2 mg
This fruit is richer in vitamin C (50- 90 mg per 100 gm) than orange and lemon. The vitamin c content is particularly high in fresh fruits of rich flavor. Other vitamins reported to be present are:
Thiamine (Vitamin B1): 0.5 mg per 100 gm
Riboflavin (Vitamin B2): 0.08 mg per 100 gm
Sugars (mostly reducing sugars like glucose & fructose) make up 70- 80% of the total soluble solids and 50% of the total solids.
This fruit contain pectin (as calcium pectate), 0.1545 and organic acids (citric and malic), 0.7- 1.6%.
The mineral constituents of the fruit are:
Copper: 0.02 mg per 100 gm of fruit
Iodine: 0.01- 0.03 mg per 100 gm of fresh fruit.
The flavor of the fruit is attributed to the presence of volatile esters. Salicylic acid has been frequently identified in distilled juices, most often as methyl salicylate (as claimed). The pigment responsible for the deep red color is anthocyanins.
1. The leaves are mildly astringent and diuretic.
2. It is a refreshing tonic.
3. As this fruit is richer in vitamin C, it can be used against scurvy.
4. Strawberry has great anti-aging properties.
Fruits and Vegetables
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