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Strawberries: Nutrition Facts and Health Benefits
Strawberries: Nutrition Facts and Health Benefits
Strawberries are the fruit of a plant called Purdah onia stolbii, which is native to Southeast Asia. They have many health benefits, including containing vitamins B6, C, K, and B1. There's even some evidence that strawberries can be beneficial for weight loss and help clear digestive juices, as well as being effective against heart disease and diabetes. But there's good reason to eat them too—strawberries also contain a small amount of pectin, a natural sugar alcohol that helps prevent blood sugar spikes during digestion.
Despite their nutrient-dense content, this humble treat has long been ignored or overlooked; for centuries people have thought the taste was sweeter, but it turns out they’re just sweet and satisfying before their real contents have time to kick them into gear. Here's why you should consider adding any color or variety of red berries, blueberries, or black, berries to your plate.
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What Are Strawberry's Nutrients?
The nutrients found in strawberries include protein, potassium, manganese, magnesium, calcium, iron, copper, selenium, folate, thiamine, riboflavin, and niacin (vitamin B3), carotene, lysine, pantothenic acid (vitamin A) and fiber. These nutrients may help lower blood pressure and reduce stress, which is great for helping your whole body get the most oxygen-rich foods possible. The main nutrients, however, are those responsible for human growth. Potassium is important for keeping your cells healthy and increasing muscle contraction; vitamin B6 helps with thyroid function and reduces depression; copper and zinc are crucial for the formation of insulin, while folic acid is linked to brain growth and development, and omega-3 fatty acids help keep bones strong.
Strawberries contain about 2 teaspoons of sugar per serving—that's about 1 gram of sugar—compared to about 13 grams of sugar from fruit. As such, consuming 100 pounds of strawberries could increase a person's chance of developing diabetes and raising blood sugar levels. On the other hand, if you simply ate 50 percent more than the average value of 100 calories and 300 milligrams of sugar, you'd be at much less risk of losing bone, improving liver function, and reducing inflammation and oxidative damage, which all reduce the odds that you'll develop cancer. This doesn't mean that you should add 1 cup of strawberries to every meal; half a cup will only replace one cup of plain yogurt and it's best to use a smaller amount in each dessert.
When To Eat Strawberries
Strawberries are packed full of nutrients, but it's recommended to consume them at least two hours after exercising or eating a heavy meal. That way, the carbohydrates won’t be used up as quickly and there's no need to think twice about how much you love a slice of orange on an apple pie. You can reach that optimal level after getting your daily dose of exercise.
Other types of fruit are often added to smoothies, soups, salads, and san, switches. That said, don't go overboard. A big spoonful of sliced strawberries may fill up a salad with a lot of juice. It would make sense to limit that quantity, however. If a meal contains lots of carbohydrates, it's better to start with 100 to 200 grams and top it with something else like oatmeal or mashed potato.
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Eating fresh strawberries
A recipe with three large cups of frozen strawberry puree
1 tbsps unsalted butter, room temperature
1 container of ice cream cones
8 cups fresh strawberries, hulled and quartered Preheating the oven to 375 degrees Fahrenheit. Make sure you have a baking sheet or aluminum foil over a cast iron pan. Pour boiling water into the bottom of the saucepan. Once ice water hits the bottom of the saucepan, stop the steam immediately; otherwise the sugar crystals won't form, resulting in a burnt flavor. Stir together the butter and sugar until combined. Press mixture into the sides of the saucepan. Spoon some strawberry puree into the saucepan, scraping gently so the liquid covers the bottom and top of the pan. Add a spoonful of strawberry puree and swirl it around in the saucepan until thoroughly covered with ice. Drizzle a third of melted, cut-out chocolate chips onto the saucepan. Put your pan on high heat and cook the entire time there's the liquid left in the bottom until it melts. Let sit at room temp for 10 minutes, then scoop out the rest of the cooked strawberries. Run a sharp knife under the soft ice crystals and peel back off as crisp as possible. Place fresh strawberries in a bowl and squeeze them into small balls. Sprinkle evenly throughout the room. Bake a single batch in the middle of the saucepan if using a nonstick pan. Top with whipped cream and strawberry sprinkles for garnish.
Strawberry Honey Brownie Recipe via Tasteofhome
Strawberry Honey Brownie Ingredients
8 ounces frozen sweetened strawberries
8 ounces honey, preferably raw
8 out of his whole milk
½ oz sugar
1 ½oz powdered sugar, sifted
1 large box instant brownie mix, thawed
Add frozen strawberries to the bowl of a mixer. Mix on medium speed, scraping down the sides so the ingredients blend. In a blender, beat on low speed until the mixture looks creamy, about 30 seconds. Pour egg yolks and sugar until fluffy, then gradually add chilled milk. Scrape the mixture into your hand-held mixing bowl. With rubber hands, scoop out roughly 8 ounces and place on an ungreased flat surface or cutting board. Repeat with the remaining cubes from the bowl. Then, repeat steps 1-3. Continue with the remaining 6 cups of frozen strawberries. Remove them from the freezer and let stand for 5 minutes. Line two 8-ounce mounds of dough on the flat surface. Divide the remaining mixture evenly into each mound and press into each square inch of the mixture. Seal the brownies as close as possible, leaving space between layers to allow room for expansion after baking. Cut the brownies with the large cookie cutter. Arrange them on a greased baking sheet between two pieces of parchment paper with the brownies facing outward. Bake for 25-30 minutes, until firm and golden brown. Move the brownie layers to another piece of parchment paper or paper towel; refrigerate overnight. Do not refrigerate longer than 30 minutes before eating. Store brownies in airtight containers in the refrigerator and consume them within 3-4 days.
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