What are strawberries?

Strawberries are the fruits of a species belonging to the genus Fragaria (eg Fragaria vesca, Fragaria ananassa and Fragaria virginiana). Currently there are more than 600 known varieties, different in size, texture and flavor, grown in temperate areas worldwide.


What are the nutritional properties?

100 g of strawberries (Fragaria vesca) provide 27 calories broken down as follows:

  • 74% carbohydrates

  • 13% protein

  • 13% lipids

In particular, 100 grams of strawberries (Fragaria vesca) provide:

  • 90.5 g of water

  • 0.9 g of protein

  • 0.4 g of lipid

  • 5.3 g of soluble sugars

  • 1.6 g of fibers, of which:

    • 0.45 g of soluble fiber

    • 1.13 g of insoluble fiber

Among the vitamins and minerals, 100 g strawberries ( Fragraria vesca ) provide:

Strawberries can also be a source of omega 3, vitamin B6, folate, iodine, copper, manganese and many phytonutrients, including anthocyanins, ellagitannins, flavonoids, terpenoids and phenolic acids.


When should you not eat strawberries?

Strawberries can interfere with anticoagulants and antiplatelet agents.


Seasonality of strawberries

In many regions strawberry season starts in April and may last up until September.


Possible benefits and drawbacks of strawberries

The unique combination of antioxidants and anti-inflammatory molecules makes strawberries potential allies of cardiovascular health, but thats not all. These fruits seem in fact to help prevent some forms of cancer (such as breast cancer, cervical, colon and esophagus). Moreover, the consumption of strawberries has been associated with better control of blood sugar levels, and therefore they could help prevent type 2 diabetes.

Among other possible benefits of strawberries suggested by scientific research are anti-aging actions both physically and cognitively, the improvement of inflammatory bowel disease, and possible benefits against the forms of arthritis associated with inflammation and eye diseases associated with inflammation, including macular degeneration.