Strawberry
It is one of the main antioxidants, rich in C vitamin, bioflavonoids and anthocyanin. Our IQF process allow us to keep the quality, texture and flavor.
It is one of the main antioxidants, rich in C vitamin, bioflavonoids and anthocyanin. Our IQF process allow us to keep the quality, texture and flavor.
The strawberry originated in Europe in the 18th century. It is a hybrid of two wild strawberry species from North America and Chile. Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.
Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control. Usually consumed raw and fresh, these berries can also be used in a variety of jams, jellies, and desserts.
Strawberries mainly consist of water (91%) and carbohydrates (7.7%). They contain only minor amounts of fat (0.3%) and protein (0.7%).
The nutrients in 3.5 ounces (100 grams) of raw strawberries are:
Calories: 32, Water: 91%, Protein: 0.7 grams, Carbs: 7.7 grams, Sugar: 4.9 grams, Fiber: 2 grams,Fat: 0.3 grams
Fresh strawberries are very high in water, so their total carb content is very low fewer than 8 grams of carbs per 3.5 ounces (100 grams).Strawberries have a glycemic index (GI) score of 40, which is relatively low.
Fiber comprises around 26% of the carb content of strawberries. One 3.5-ounce (100-gram) serving of strawberries provides 2 grams of fiber both soluble and insoluble. Dietary fibers are important to feed the friendly bacteria in your gut and improve digestive health. They are also useful for weight loss and can help prevent many diseases
Vitamin C. Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune and skin health.
Manganese. Frequently found in high amounts in whole grains, legumes, fruits, and vegetables, this trace element is important for many processes in your body.
Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function — and fundamental for pregnant women and older adults.
Eating strawberries is associated with a reduced risk of many chronic diseases Strawberries may improve heart health, lower blood sugar levels, and help prevent cancer.
Strawberries may also improve blood antioxidant status, decrease oxidative stress, reduce inflammation, improve vascular function, improve your blood lipid profile, and reduce the harmful oxidation of LDL (bad) cholesterol.
The strawberry originated in Europe in the 18th century. It is a hybrid of two wild strawberry species from North America and Chile. Strawberries are bright red, juicy, and sweet.
Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control. Usually consumed raw and fresh, these berries can also be used in a variety of jams, jellies, and desserts.
Strawberries mainly consist of water (91%) and carbohydrates (7.7%). They contain only minor amounts of fat (0.3%) and protein (0.7%).
Calories: 32, Water: 91%, Protein: 0.7 grams, Carbs: 7.7 grams, Sugar: 4.9 grams, Fiber: 2 grams,Fat: 0.3 grams
Fresh strawberries are very high in water, so their total carb content is very low fewer than 8 grams of carbs per 3.5 ounces (100 grams).Strawberries have a glycemic index (GI) score of 40, which is relatively low.
Fiber comprises around 26% of the carb content of strawberries. One 3.5-ounce (100-gram) serving of strawberries provides 2 grams of fiber both soluble and insoluble. Dietary fibers are important to feed the friendly bacteria in your gut and improve digestive health. They are also useful for weight loss and can help prevent many diseases
Vitamin C. Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune and skin health.
Manganese. Frequently found in high amounts in whole grains, legumes, fruits, and vegetables, this trace element is important for many processes in your body.
Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function — and fundamental for pregnant women and older adults.
Eating strawberries is associated with a reduced risk of many chronic diseases Strawberries may improve heart health, lower blood sugar levels, and help prevent cancer.
Strawberries may also improve blood antioxidant status, decrease oxidative stress, reduce inflammation, improve vascular function, improve your blood lipid profile, and reduce the harmful oxidation of LDL (bad) cholesterol.
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