Strawberry Season: Let's Learn About Strawberries

Strawberry Season: Let's Learn About Strawberries

Most strawberries currently being harvested are grown in greenhouses, where temperature differences between day and night are carefully controlled.

Thanks to this, their flesh is firmest and their sweetness is highest between February and April.

100g of strawberries contains approximately 60-70mg of Vitamin C.

This is higher than lemons and about 10 times the amount found in apples.

Considering the recommended daily intake for adults, eating just 5-7 medium-sized strawberries

can easily provide a significant portion of the Vitamin C needed for the day.

Notably, Vitamin C cannot be synthesized by the body and must be obtained through food.

In spring, when immunity is easily weakened by fine dust and large daily temperature fluctuations,

strawberries act as a natural immune enhancer, helping immune cell function and increasing resistance to infection.

Also, if you're concerned about rough skin during seasonal changes, pay even more attention!

Vitamin C is an essential component for collagen synthesis, which determines skin elasticity. A lack of collagen can lead to decreased skin density and easy formation of fine wrinkles.

Consuming strawberries helps to supplement this, making the skin more elastic.

Furthermore, the abundant polyphenols in strawberries remove active oxygen generated by UV rays and stress,

helping to brighten dull skin tone. Strawberries offer many benefits for the skin.

Not only that, but anthocyanins, which give strawberries their red color, are powerful antioxidants.

They not only expel toxins from blood vessels and lower cholesterol levels, protecting cardiovascular health,

but also help resynthesize rhodopsin in the retina, relieving eye fatigue.

Recent research suggests that consuming such antioxidant-rich foods reduces oxidative stress and inflammation in the brain,

and is linked to lowering the risk of cognitive decline. Therefore, the habit of regularly consuming seasonal strawberries

could be an excellent dietary strategy to slow down brain aging.

So, you might be wondering how to eat these strawberries without losing their nutrients.

Greenhouse strawberries are stably produced from winter to early spring by controlling temperature and humidity,

so now is when they are sweetest and their flesh is firmest.

However, since strawberries have no skin, removing residual pesticides is crucial.

If soaked in water for too long, water-soluble Vitamin C will dissolve and sweetness will decrease.

Therefore, briefly soaking them in salt water or vinegar water and then quickly rinsing them under running water for less than 30 seconds

is the secret to preserving both taste and nutrition.

Source: Kormedi.com