Strawberries are by far one of the most popular fruits of the Germans and are considered particularly healthy and tasty. But what makes the red berries so popular and do they have their good reputation rightly?
This is what you should know about the strawberry
Above all, the strawberry‘s high vitamin C content of 60 milligrams per 100 grams ensures strong defenses and helps to quickly cover the recommended daily requirement of just under 100 milligrams. Just a handful of strawberries thus covers the daily requirement of vitamin C.
In Germany, the strawberry season begins in mid-May and ends between the end of July and the beginning of August. During this time, fresh strawberries from Germany are available everywhere at low prices. These are considered to be of particularly high quality and are very healthy simply because of their freshness. Outside of this season, strawberries are also frequently on offer, and are often cheaper than German products, but then they come from distant countries such as Spain, Israel or Morocco. The disadvantage of these imported goods is the treatment by the producers. In order to preserve the strawberries and prepare them for long transport, they are often treated with chemicals and pesticides. In rare cases it can happen that foreign goods are labeled as German strawberries. To prevent such fraud, strawberries should always be purchased directly from the producer or farmer during the season, if possible. Then, due to the short storage time, they are usually freshest and contain more natural ingredients and vitamins than if they have to be transported to the market or supermarket and stored there. In some cases, they are then even a little cheaper than at the dealer. But the cheapest and freshest are of course home-grown strawberries. On the balcony or in the home garden, these thrive magnificently during the season, if they are pampered with plenty of water, sun and humus-rich soil. The most suitable for home cultivation are wild strawberries or crosses of garden strawberries. Strawberries have the best and most intense flavor when they have just ripened. This can be recognized by the rich red, uniform coloring, as well as the fresh green leaves. In addition, ripe strawberries are firm and give off an intense, fruity aroma. In contrast, fruits that are too ripe are dark red, mushy and the leaves stick to them. Fresh strawberries are characterized by their pleasantly sweet taste, with a slightly refreshing acidity.
Importance for health
In the past, strawberries were considered a natural remedy and were used to treat anemia, among other things, because of their enormously high iron content. In addition, because of the potassium they contain, strawberries are believed to have a positive effect for the purification and drainage of the body, because potassium can stimulate kidney activity. Toxins can thus be flushed out of the body better and faster. Strawberries are also rich in fiber, which is important for good digestion. The so-called secondary plant substances found in strawberries are also said to have a preventive effect on certain types of cancer. Furthermore, strawberries are said to help alleviate certain symptoms of rheumatism and gout. In healthy people, on the other hand, strawberries contribute to a good and robust immune system due to their numerous valuable and healthy ingredients such as minerals and vitamins, and thus help prevent the development of diseases. Above all, the high vitamin C content of 60 milligrams per 100 grams ensures strong defenses and helps to quickly cover the recommended daily requirement of just under 100 milligrams. Just a handful of strawberries thus covers the daily requirement of vitamin C.
Ingredients and nutritional values
Strawberries are very low in calories, mainly because of their enormously high water content of almost 90 percent. Thus, 100 grams of strawberries have just about 34 calories. The remaining 10 percent is made up primarily of carbohydrates (5.5 grams) and fiber (about 2 grams), with a majority of the carbohydrates (about 5.2 grams) being sugar. However, since this is not the unhealthy industrially processed sugar, but natural fructose, this is not a tragedy. The protein content of about 0.8 grams and the fat content of about 0.4 grams, on the other hand, are almost not worth mentioning.In addition to the almost 60 milligrams of vitamin C already mentioned, vitamin E and vitamins B1, B2 and B6 are also present, albeit in very small quantities. In addition, there are the minerals iron, zinc, magnesium, chloride, manganese, sulfur, potassium, calcium, phosphorus and vanishingly small amounts of iodine and fluoride.
Intolerances and allergies
The consumption of strawberries is of particular concern for people suffering from fructose and/or histamine intolerance. Like many fruits, strawberries contain the simple sugar fructose, which can cause various symptoms such as diarrhea, nausea, or stomach cramps in people with fructose intolerance. In the case of histamine intolerance, on the other hand, the organism reacts sensitively to the hormone histamine released by strawberries during digestion. The consequences range from heartburn and nausea to vomiting, rashes and migraines.
Shopping and kitchen tips
If possible, strawberries should only be purchased during the national season, which runs from mid-May to early August. The freshest and therefore healthiest produce can be obtained by buying directly from the grower or farmer. With some farmers, the fruit can even be picked directly from the field. If there is no farmer nearby, the strawberries should at least come from the region. Since strawberries are very delicate and perishable, they should be stored covered in the vegetable compartment of the refrigerator for a maximum of two days until consumption. Fruits with bruises are best sorted out directly, as they tend to mold quickly. Wash the strawberries thoroughly before processing and remove the stems and leaves. Strawberries keep much longer frozen in the freezer. However, whole fruits are not particularly suitable for this purpose, as they often become mushy after thawing. Therefore, it is better to puree the strawberries before freezing.
Preparation tips
In addition to eating them in their natural, untreated form, strawberries are also excellent for processing into compote or jam. To do this, place the fruit in a saucepan with jelling sugar at a ratio of 3 to 1, crush and mix with a hand blender, then bring to a slow boil while stirring constantly. Depending on your preference, larger pieces of fruit can be left over while pureeing. After boiling for about three minutes, quickly pour the jam into jars and then immediately turn them upside down. Strawberries are a true miracle of nature. Not only are they delicious, healthy and low in calories, but they can also be prepared in a variety of delicious ways. Unfortunately, the season is relatively short and strawberries from abroad in terms of quality and goodness can not be compared with domestic.
