Hundreds of varieties of strawberries exist and grow throughout most parts of the world in a wide variety of climates. Wild strawberries tend to be small with a more intense flavor than the commercially grown berries that are sold in grocery stores.
Choose strawberries that are bright red with fresh green caps. Always look for any signs of mold. A single moldy berry can spread mold spores through an entire package. Keep strawberries, loosely covered, in the coldest part of the refrigerator. Although they can last for several days after harvest, strawberries are best when eaten within 2-3 days of being picked.
As with most foods, it is best to buy organic, but this is especially true with strawberries since according to the Environmental Walking Group, non-organic strawberries have the 6th highest amount of pesticide residue of 43 of the most common fruits and vegetables.
|Serving size:||1 cup, sliced|
|Region:||Throughout North America, South America, Europe, and Asia|
|Digestion - General||Used in traditional medicine to ease gastritis.|
|Heart||Are a rich source of the phenols that help protect the heart from disease.|
|Joints||Contain phenols which help reduce the activity of the particular enzyme which is known to contributes to rheumatoid arthritis and osteoarthritis.|
|Liver||Used in traditional medicine as a liver tonic, especially during recovery from hepatitis.|
|Skin||Used topically in traditional medicine to treat burns and other skin irritations due to their astringent and anti-inflammatory properties. Used topically by the ancient Egyptians to treat acne.|
|Fiber||3.3 g||13%||Especially high in soluble fiber.|
|Vitamin B9/Folate||39.8 mcg||20%||Studies have shown a high folate retention rate for fresh, whole strawberries even after 9 days of refrigerated storage.|
|Vitamin C||97.6 mg||163%||By weight, strawberries have more Vitamin C than citrus fruit.|