The origin of strawberries are uncertain. Their season is the summer. In one cup of fresh strawberries there are 53 calories, 1.1 grams protein, 12.8 grams carbohydrates, and 3.3 grams of fiber. Internationally, 73 countries produce strawberries on 529,000 acres with average crop yields of around 13,000 pounds per acre. Top producers are the USA, Spain and Turkey.

Nobody knows for certain how the strawberry got its name. According to the California Strawberry Commission, there is a legend that strawberries were named in the nineteenth century by English children who picked the fruit, strung them on grass straws and sold them as straws of berries. The strawberry is the most widely consumed berry in the world. The type that’s most often available is a cross between a North American berry and a Central or South American berry. The resulting large, sweet berry soon became prized throughout Europe.

Strawberries are an excellent source of vitamin C, folate, fiber, and manganese. They’re also a good source of vitamin K, potassium, and magnesium. They also contain antioxidant phytochemicals including ellagic acid and the flavonoids anthocyanin, catechin, quercetin, and kaempferol.

To take maximum advantage of strawberries high vitamin C and folate content, eating them fresh is a plus. Strawberries make an excellent addition to whole-grain cereals, low fat yogurt and fruit salads and fresh green salads by boosting their antioxidant and nutritional value.

Source: Reinhard, Tonia. Superfoods: the Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.


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