The strawberry, a fruit diet rich in vitamin C
Well as wild or cultivated, are beginning to be marketed at this time and are delicious when eaten fresh, but also have many uses cooked in pastry or sweet and sour dishes and recipes.
Strawberries are rich in vitamin C, antioxidants and are important to strengthen the immune system, also contain vitamin A, B1, B2, organic acids, sugars and polyphenols and generally well tolerated by diabetics.
With only 30 kcal per 100 g, strawberries are dietary and diuretic due to the presence of potassium, they also have qualities as an aperitif, tonic and laxative, and play a beneficial effect in gout, rheumatism and sciatica.
The unique flavonoid content makes them a good prevention against inflammation and heart disease. External use, can relieve sunburn making them a simple puree and applying it to the treatment area.
But beware: in susceptible individuals, can cause allergies, especially strong and annoying urticaria.
When you choose, make sure it has nothing to stem and red uniform. The whitish green parts or warn us that strawberries are not yet ripe in this case you should avoid buying because strawberries do not ripen after picking.
When you buy packaged, check if you have mold or bruising, as soon rot.
They can be kept in the refrigerator for up to 2-3 days, it is a highly perishable fruit.