The strawberry and its intrinsic values

The strawberry and its intrinsic values

The strawberry – a true vitamin bomb and the first sign of spring in the winter season

Upon the sight of strawberries, who doesn’t think of their seductive fragrance and the taste of spring? Everyone has surely already caught themselves picking up a small tray of bright red strawberries while doing their weekly shopping.

The strawberry is the ideal choice after the Christmas season because of its low calorie content with only 32 kcal, and because of its high vitamin C content. Thus, the strawberry, apart from its amazing flavour, can be described as a true vitamin bomb.

With 162 mg of vitamin C per 250 g of fruit, the strawberry contains more vitamin C than oranges or lemons, it is also an important supplier of iron, magnesium, calcium and potassium. The potassium stimulates kidney activity, which promotes dehydration and purification of the body. Another compelling advantage of the strawberry is its high proportion of dietary fibre, which promotes intestinal activity and thus stimulates digestion.

The “intrinsic values” of a large portion of strawberries (250 grams) at a glance:

  • 80 kilocalories
  • 1 g of fat
  • 40 micrograms of folic acid
  • 6 milligrams of vitamin C
  • 6 milligrams of calcium
  • 4 milligrams of iron
  • 6 milligrams of magnesium
  • 5 milligrams of potassium

Source: Society of Nutritional Medicine and Dietetics

We at SanLucar can highly recommend to you to keep an eye out for our SanLucar Strawberries from the south of Spain in the fruit and vegetable section after the Holidays and let the first touch of spring enchant you. The best way to enjoy them is just plain or mixed with some curd or yoghurt.

Sweet tip:

Since strawberries consist of up to 90% water, the fruit is very sensitive to pressure. Therefore, care should be taken during transportation and storage. Loosely spread out, the fruit will stay fresh for one or two days in the vegetable compartment of your refrigerator. The strawberry aroma and taste can be maintained by not removing the stem and the leaves until eating.