In winter and early spring, strawberries become the “top flow” of fruit, based on a taste of pink and sour sweetness, not only for the unique taste of wind, but also for the healthy choice of nutrition and delicious combinations. But the key knowledge points must be kept in mind if you want to be nutritious and secure。
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I. Little strawberries. Nutritional density is amazing
Strawberries are small, nutritionally comprehensive and very low in heat (about 30 calories per 100 grams), and can be easily eaten during the lipid reduction period, with the following core nutrient highlights:
Vitamin c is prominent: per 100 grams of strawberry contains approximately 47 mg vitamin c, far above common fruits such as apples and pears, equivalent to 1/3 lemons, which can help to increase immunity, promote adhesive protein synthesis, and highlight colour。
Food-rich fibres: the ratio of dietary fibres is about 1. 6 g/100 g, which promotes intestinal creeping, eases constipation while increasing abdominal saturation and reducing intake of other high-heat foods。
Multiple antioxidation substances: contains natural antioxidating components such as vasectomy, vasectomy acid, which removes the internal free radicals, reduces oxidation damage and has a positive effect on physical metabolism。
Mineral abundance: composed of minerals such as potassium, calcium and iron, where potassium elements help to regulate blood pressure, iron elements help prevent iron deficiency anaemia and are suitable for daily supplementary nutrition。
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Two: safe eating strawberries
Strawberry surface ditches are larger, with residual pesticides, dust or bacteria growing, together with the risk of discomfort when some people eat, and it is important to know the correct way of eating:
Cleaning is thorough and “simplified” is rejected: first, the surface is washed with liquid water, then immersed in desalination or rice water for 5 to 10 minutes (fatal salt water is fungible and rice water is good for pesticide residuals), then the skin is washed with clean water without the need to peel (nutrition is mostly concentrated on the skin and the meat surface)。
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Particular groups of people need to be careful: strawberries contain a small amount of fruitic acid, too much stomach acid, stomach ulcer patients are not fit to eat large amounts of larvae in order to avoid intoxication of the stomach; strawberry allergies (possible symptoms such as rash, diarrhoea, etc. After eating) need to be fully circumvented; babies and young children are recommended to eat in small blocks to prevent coughing。
They are now washed to avoid prolonged discharge: strawberries are dry and perishable, and after cleaning the storage accelerates deterioration, breeds bacteria and recommends how much to wash; uncleaned strawberries can be stored in refrigerators for approximately 2-3 days, with no pressure during storage。
Priority is given to the current season, fresh fruit: the season of strawberries (usually from december to the following april) is suitable for light and temperature, and the wind tastes stronger and more nutritious; preference is given to the fullness of the fruit, even colours (no chromosome shoulders, no decomposition spots), the rigidity of the hand, and the light of the fragrance, avoiding the selection of deformation, softness or visible fruit。
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