Introduction:
Botanically speaking, the strawberry is not a berry. It belongs to the group of the aggregate fruits - the actual fruits and reproductive organs are the small yellow nutlets on the red flesh.
Use/Preparation:
Strawberries can be enjoyed raw, as jam, processed as strawberry sauce, on cakes, wine, liqueur, with desserts, in dairy products or confectionery.
Health:
The fruit is an excellent source of vitamins and minerals, including vitamin C, calcium, potassium and magnesium. The secondary plant compounds (anthocyanins) it contains are thought to counteract oxidative stress and inflammation and reduce the risk of type 2 diabetes, high blood pressure, cardiovascular disease and cancer.
Alternatives:
All kinds of berry fruits, such as raspberries, blueberries, blackberries or elderberries can be used as a substitute. They have a similar sweet taste, are a good source of vitamin C and rich in antioxidants.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 32/136 |
| Fat | 0,3 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 7,7 g |
| Sugar | 4,9 g |
| Protein | 0,7 g |
| Salt | 0 g |
