Why You Should Add Strawberries To Your Diet

Heart-healthy Berry
Heart-healthy Berry

Today, strawberries are available around the year. Whether it’s in frozen or fresh form, the strawberries are the most popular berry among young and old. They are also packed with healthy and vital nutrients. Strawberries grow in bushes. They were known to the Europeans during the Roman times. It was first cultivated as a garden fruit in the 18th Century, in France. Strawberries can be used in to make variety of food such as jams, jellies, ice creams, squashes, syrups, and even in medicines. They can also be eaten simply as a snack.

Health Benefits of Strawberries

  • Boosts immunity

This berry is an excellent source of vitamin C. Vitamin C is the immunity booster as well as a powerful anti-oxidant. A research conducted by UCLA in 2010, revealed that the antioxidants in strawberries “bioavailable” after regularly consuming this fruit for a couple of weeks.

  • Rich in Folate

Those who are being treated for the conditions such as rheumatoid arthritis should consider consuming this berry regularly. The reason is the medications for such conditions can deplete the folic acid in the blood.

  • Vital source of dietary fiber

Those suffering from constipation should consider including strawberry in their regular diet. It improves digestion and bowel movements by helping to move the food through the digestive tracts.

  • Lowers the risk of cardiovascular disease

According to a study published in a magazine Circulation, women who consumed strawberries several times in a week have lower risk of heart diseases by 32 percent.

  • Strawberries keep wrinkles and aging at bay

Since its a rich source of vitamin C, consuming this berry improves the elasticity of skin. Vitamin C aids in the production of collagen, which keeps the elasticity of the skin.

  • Regulates blood pressure

This berry is known as the “medium source” for the mineral potassium.  This is a vital mineral that is necessary to regulate blood pressure. It acts as a buffer against the negative effects of sodium.