Nutritional Benefits of the Strawberry

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Strawberries are good for the whole body. They naturally provide vitamins, fiber and particularly high levels of antioxidants known as polyphenols – without sodium, fat or cholesterol. They are among the top 20 fruits with antioxidant capacity and are a good source of manganese and potassium. Just one serving – about 8 tons of strawberries – provides more vitamin C than an orange.

This member of the rose family isn’t actually a fruit or berry, but the enlarged receptacle of the flower. Choose medium-sized ones that are firm, plump, and deep red; once picked, they do not ripen any further. First grown in ancient Rome, strawberries are now the most popular berry fruit in the world. In France, they were once considered an aphrodisiac.

Strawberry salad with grilled shrimp

Makes 4 servings


2 cups baby spinach, rinsed and dried

2 cups arugula, rinsed and dried

2 cups strawberries (about 1 pt), peeled and sliced

2 ounces crumbled goat cheese

3 tablespoons pecans, toasted and chopped

2 small spring onions, sliced

1 pound shrimp, cleaned and deveined


2 tbsp balsamic vinegar

1 tbsp honey mustard

1 tbsp olive oil

1 tbsp freshly chopped basil

Pinch of salt and freshly ground pepper

  1. Combine all salad ingredients (except shrimp) in a large bowl. Throw carefully.
  2. Prepare the dressing: Whisk together the vinegar and mustard in a small bowl; Stir in olive oil slowly. Add basil and season with salt and pepper.
  3. Grill the shrimp: Heat and oil an outdoor or stovetop grill. When the shrimp are hot, add them and grill 3 to 4 minutes on each side, until lightly charred and cooked through. Remove from stove.
  4. Divide lettuce among four plates. Arrange the grilled shrimp on top.
  5. Drizzle dressing over and serve.

Per Serving: 251 Calories, 23g Protein, 12.5g Carbohydrate, 12.8g Fat (4g Saturated Fat), 177mg Cholesterol, 2.5g Fiber, 306mg Sodium. Calories from fat: 45%.

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