STRAWBERRIES

Benefits  

• Excellent source of Vitamin C

Drawbacks

• Can cause allergic reactions
• Seeds may be an irritant to people with bowel disorders

One of the favourite fruits of late winter or early spring, strawberries contain higher levels of Vitamin C than any other berry - and a serving of 100 grams contains only 133 kilojoules.

Eating strawberries (or any other food high in Vitamin C) after eating iron rich vegetables will help to improve the body’s absorption of iron. This is especially useful for people whose diets do not contain much meat.

In traditional medicine, strawberries have long been used to cleanse and purify the digestive system; they are said to act as a mild tonic for the liver and to have antibacterial properties.

Allergic Reactions  

Some people have an allergic reaction to strawberries and develop an itchy rash known as hives. This rash is the result of an excess production of histamine by the body, which appears to be triggered by a substance in the fruit. It has been suggested that an allergic reaction is more likely when the fruit has not ripened on the vine.

Strawberries are high in compounds known as salicylates and should be avoided by people with an intolerance to aspirin - which is made of a similar substance called salicylic acid. People with bowel disorders such as colitis should also avoid the fruit because the seeds may be a source of irritation.

Return To The Following Index Pages:

1. Fruit
2. Vegetables
3. Herbs & Spices
4. Vitamins & Minerals