Strawberry contains phytonutrients and anti-oxidants that fight radicals which transform to chemicals that damage cells and contribute to certain kinds of cancer.
Strawberry is one of the many fruits that is used in cakes, ice cream and other cold desserts and is rich in vitamin C. A cup of strawberries satisfies our 140% of our required daily dose of vitamin C.
According to the Annals of Rheumatic Diseases, vitamin C obtain from fresh fruits and vegetables can lower the risk of poly-arthritis, an inflammation of the joints.
Those who consume low amounts of vitamin C are more likely to develop inflammatory poly arthritis.
Strawberries can also prevent the decline of motor and cognitive skills related to Alzheimer’s diseases, lower the occurrence of government, stabilize blood glucose, protect against muscular degeneration, improve wound healing, reduce wrinkles, alleviate varicose veins, strengthen the gums and melt gallstones.
Strawberries have a very low shelf life. It can only stay fresh for a day but it can stay more up to 3 days once refrigerated.