Strawberries are available fresh, frozen and dried for good nutrition and convenience. If selecting fresh, choose shiny, firm strawberries with a bright red color. Caps should be fresh, green and intact. Avoid shriveled, mushy or leaky berries.
Nutrient Content Claims
Fat free, Saturated fat free, Cholesterol free, Sodium free, High in vitamin C
Health Claims
Dietary Fat & Cancer: Development of cancer depends on many factors. A diet low in total fat may reduce the risk of some cancers. Strawberries are fat free.
Sodium & Hypertension:
- Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors. Strawberries are sodium free.
- Diets low in sodium may reduce the risk of high blood pressure. Strawberries are sodium free.
- Strawberries, as part of a low sodium diet, may reduce the risk of high blood pressure.
Dietary Saturated Fat & Cholesterol & Risk of
Coronary Heart Disease: While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Strawberries contain no saturated fat or cholesterol.
Fruits & Vegetables & Cancer: Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, vitamin A, or vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors. Strawberries are high in vitamin C.
STORE
Do not wash strawberries until ready to eat. Store in refrigerator
for 1-3 days.
retrieved on 19/02/22 from https://fruitsandveggies.org/