Strawberry is known as the "best fruit of spring". It is attractive, sweet, and tart and has 7-10 times more vitamin C than apples and grapes.

Strawberries are a low glycemic index food and can be eaten in moderation by diabetics. Strawberries contain many minerals, with 131 mg of potassium, 4.2 mg of sodium, 18 mg of calcium, 27 mg of phosphorus, 12 mg of magnesium, and 1.8 mg of iron per 100 g.

They also contain zinc, copper, and other trace elements. High in potassium and low in sodium, strawberries are suitable for people with high blood pressure and oedematous kidney disease.

In addition, regular consumption of strawberries has six other benefits for the body.

Strawberries contain many vitamins, including a rich source of vitamin C at 47 mg/100g. Eating 10 strawberries a day is enough to meet an adult's daily vitamin C intake. Vitamin C helps prevent scurvy, bleeding gums, and osteoporosis.

Research at the University of Massachusetts found that eating 250 grams of strawberries a day can reduce diarrhea and inflammation of the colon tissue.

As well as reduce the growth of harmful bacteria and the reduction of healthy bacteria caused by inflammatory bowel disease, and restore the balance of the intestinal flora.

Scientists in Italy have found that eating strawberries can help lower cholesterol levels, according to the US newspaper Science & Technology Daily.

Strawberry berries are rich in anthocyanins that accelerate the breakdown of cholesterol in the body and lower LDL, thereby preventing blood clots and reducing the incidence of cardiovascular disease.

Harvard School of Public Health researchers has found that regular consumption of strawberries can help reduce blood lipids and the risk of inflammation in blood vessels.

Strawberries also contain heart-healthy folic acid. Several studies have found that people with low levels of folic acid in their bodies are at increased risk of fatal coronary heart disease.

The anthocyanins in berries such as strawberries, blackberries, and blueberries protect the brain from oxidative stress, a major cause of neurodegenerative diseases such as Alzheimer's disease.

In addition, compounds in berries can dissipate the end products of advanced glycosylation, which is also linked to age-related diseases such as Alzheimer's disease.

Strawberries have many tiny seeds on their surface. These fruit seeds are mostly fibrous and cannot be digested and absorbed by the intestines, they stimulate intestinal peristalsis and promote faster elimination of intestinal contents.

People who often have problems with constipation because they do not have enough dietary fiber on a daily basis are well advised to eat strawberries.

People who have weak stomachs are prone to diarrhea, and even want to go to the bathroom when drinking cold water are not suitable to eat more strawberries, as this can bring diarrhea troubles.

How to choose strawberries?

Choose those that are bright red in color, with bright green leaves at the tips and evenly distributed seeds without damage or decay.

If there are too many white or greenish parts on the outside, they are not ripe and should not be bought.

The bigger the strawberry, the better it tastes. For this reason, strawberries that are larger than a quail's egg and have a reddish color taste better.

How to store strawberries?

If you don't eat your strawberries immediately, the correct way to store them is to line a plate with paper towels or toilet paper, put them on a plate, seal them up with plastic wrap or a ziplock bag, and put them in the freezer (the best temperature for strawberries is 0°C to 10°C).

As long as they are not exposed to water and are well sealed, they will last for 3-4 days, or about 5 days if they are of good quality.

If you want to keep the strawberries for longer, we recommend putting them in the freezer and making them into frozen strawberries.