Strawberry nutrion

Strawberry, Raspberry, Blueberry, Blackberry Nutrition, Calories

Berries is the general term for small, round and thick fruits with seeds contained in the pulp. The term applies to a wide variety of fruits in large plant families.

In addition to the more popular berries, such as blackberries, blueberries, cranberries, gooseberries, raspberries, and strawberries, there are some unusual varieties that each have their own unique shape, color, aroma, and flavor.

In this article we will discuss on Strawberry, Raspberry, Blueberry, Blackberry nutrition, calories carbs & health benefits.

Berries were a staple in the diets of our hunter fathers and still play an important role in the culinary cultures of many peoples around the world.

American Indians used a variety of berries for food, medicine, dyes, and preservatives. Early settlers developed a taste for many wild and wild species in North America, and they learned to use berries for food and medicine. Research shows that many berries have medicinal properties. (Cranberries and cranberries help prevent urinary tract infections)

Most berries are high in vitamin C, and some are a good source of fiber for the skin and seeds.

Blackberry

Family Rosaceae

Scientific name Rubusfructicosus(European), Rubusvillosus(American)

Common name blackberry, bramble berry, dewberry, goutberry

Blackberries are also called bramble berries because they grow on thorns, and when ripe, blackberries are one to one and a half inches long and black. Like strawberries, they are small edible seeds that are related to them, blackberries are mozzarella and the juice globulins attached to the pulp.

Temperate climates:Blackberries are found in temperate climates around the world and grow in grasslands and forests. The bushes bloom in spring and bear fruit throughout the summer. Carried in loose clusters on stalks that grow on reeds, the berries turn from green to red and then turn black when ripe.

Please note :Blackberry bushes are so invasive that they are considered weeds in some areas. Plums, brightly colored blackberries are delicious to eat, and red-green berries are tart. Blackberries are used immediately because they spoil quickly. In 1 to 2 days, cover lightly and refrigerate.

Eat Fresh :Blackberries can be eaten fresh; It is used as a filling for yogurt, ice cream and pancakes; Mixed with a fruit salad; Refined to prepare a delicious dish; Or turned into blackberry pie. About 98 percent of commercially produced berries are processed into jams, fillings, juices, wines, and twigs. Blackberries are rich in vitamin C, a good source of dietary fiber, and have a physicochemical lactic acid that can help prevent cancer.

Blueberry

Family Ericaceae

Scientific name Vacciniummyrtillis

North American Native Blueberry Blueberry grows in a variety of shades, from light blue to deep purple. When it comes to molasses, strawberries are somewhat waxy and have a smooth skin covered in a film of dust or “flowers.”

Blueberries were once called Star Berries because of their star-shaped calyx at the top of each fruit. Although the “wild” species are 1/4 to 1/2 inch in diameter, rich blueberries can grow up to 3/4 inch in diameter.

These plants produce cherries that are prized for their strong flavor. Low-shrub varieties of blueberries can grow up to 3 feet tall, but can grow over 10 feet if left uncut. The desirable flavor, color, and texture of today’s crops are the result of a nearly 100-year blend. Blueberries have been a source of food and medicine for thousands of years.

Ancient North American explorers, like Lewis and Clark, affirm that the American Indians smoked berries to preserve them during the winter, and they called them Pemicano.

Blueberries were also prized by ancient American settlers as food and medicine. Bilberry is a compact, woody shrub associated with corn, cranberry, and hawthorn.

Blueberries grow in clusters, but since berries ripen at different times, they must be hand-picked to pick up the best of the first fruits. Later, a harvesting machine is used to gently crush each bush so that only the ripe berries fall out. The blueberry season lasts only from mid-April to the end of September, moving from the southern regions and northward as the season progresses.

The berries are very perishable and are easily damaged by improper handling and high temperatures. Blueberries are one of the most popular berries in the United States, second only to strawberries.

They can be eaten dry or fresh as a snack; Added to cereals, salads, yogurt, or ice cream; It is used to make pancakes, muesli, cakes, pastries or soups as a sole ingredient or cake. Clean or prepared gelatin.

Although the blueberry season is short, the berries can be purchased in winter, canned, or dried the next season. Blueberries are a good source of vitamin C. According to a recent study, blueberries help prevent urinary tract infections by increasing the acidity of the urine, which helps kill bacteria and prevents bacteria from colonizing the bladder walls .

Raspberry

Family Rosaceae

Scientific name Rubusidaeus, Rubusstrigosus

Common name Raspberry Raspberries are small clusters of tiny droplets, each bearing a small seed and clustered around a single central stem. They are one-half to an inch or more in diameter. When the berry is taken from the stem, the umbilical cord is left open, leaving an open space in the fruit.

Raspberry varieties are distinguished by color. Red berries are very common and popular, black raspberries are somewhat small and round, and golden fruits of a certain size can vary from yellow to orange, amber and even white. Raspberries are fragrant and sweet with a bit of acidity.

Strawberries are sometimes considered the strongest flavor in the berry family. Traces of wild rhubarb were found in prehistoric places in Asia, and the American Indians used wild rhubarb for medicinal purposes.

Red raspberries have been grown in Europe for more than 400 years, and the Crusaders they found near Mount Ida in Turkey brought them home. Raspberry cultivation improved in the 18th century and was widely produced in Europe and North America in the 19th century.

In the 1860s, more than 40 species were identified. Today, about 90 percent of all strawberries grow in Oregon, Washington, and California, with some coming from Canada and Chile. Raspberries are thorny, evergreen shrubs that can grow up to 10 feet tall.

They prefer cool summers, mild winters, and dry crops. It takes three years for the bushes to start producing soft white flowers based on vertical stems or canes.

Ripe berries must be handled with care, as they are easily damaged and spoiled. Some are packed in small packages for the clean market, but most of the harvest season is converted into frozen, stored or packaged forms.

Raspberries are best eaten 1 to 2 days after purchase. They should not be washed if possible as they absorb water and become sticky, but wash them quickly before serving. Whole berries can be frozen for up to 1 year. Fresh raspberries make delicious desserts for cereals, pancakes and waffles, yogurt, udders, cakes, and ice cream. Colorful sweet fruit of fruits or green salads; And a very good snack to eat by hand.

They can be preserved in brandy or syrup or added to vinegar to make a delicious salad garnish. Raspberries are a wonderful tartar, jams, jelly, compote, wine and beer, and they are a beautiful addition to champagne and punch.

Mix ripe raspberries with lemon or orange juice to enhance their color and make a delicious dessert for chicken and fish dishes. Raspberries are rich in vitamin C and are a good source of both soluble and insoluble fiber.

Strawberry

Strawberry

Family Rosaceae

Scientific name Fragariavesca, Fragaria Americana

Common name strawberry The sweet, juicy, bright red strawberry is not really a fruit on real plants, but it is a swelling of the stem that occurs after the flowers are infected. The actual fruits are 200 acres, covering the surface of the berry.

The plant itself is a year-round low-growing, low-growing plant that produces long-distance horizontal runners or stands to form new plants.

Hundreds of varieties of strawberries in the United States vary in size, color, and flavor, mostly locally. Some California species include Chandler, Selva, Beach, and Camaroso.

Florida varieties include Florida 90, a robust and hardy plant with large, flavorful red berries, tega, medium and high quality berries; Florida Bell disease resistant species with berries and coriander; And pumpkin, with high-quality fruit that tends to be tender when ripe. Originally from Europe and North and South America, strawberries are grown in central areas around the world and have a history of more than 2,000 years.

The fragrant and fragrant wild strawberries, which are smaller than the varieties produced, were introduced to Italy in the 3rd century BC. In the 17th century, American Indians were known to eat fresh strawberries and add them to dry and winter soups. They were also used in medicine, dyeing and preservation of other foods.

In the early 18th century, the French crossed two wild species and produced large strawberries. These plants are believed to be the main source of strawberries that we enjoy today.

Although the origin of the name “strawberry” is unknown, it can be traced to the practice of weeding around the plants, to the runners who sent the plant or to the Anglo-Saxon verb “to sprinkle”. They gave rise to names like strawberries, strawberries, strawberries, and finally strawberries.

Strawberries prefer sandy, moist, well-drained soil, hot days, and cool nights. The flowers are usually white, but sometimes the pink flowers produce berries that ripen a month later. Most strawberries continue to flower and bear fruit throughout the harvest season.

The fruit is collected from the stems and does not ripen after harvest. Because strawberries are easily broken, they are picked, sorted, loaded in the field, and then quickly dumped into refrigeration facilities. They are stored in refrigerated trucks for just 24 hours before being shipped to markets.

In California, where strawberries were grown in the early 1900s, the fruit grows 10 months out of the year from January to November. The high season falls between April and June. In fact, California produces more than 80 percent of all strawberries, about 1 billion tons a year.

In Florida, the second-largest producer, strawberries are harvested only during the winter months, and Oregon produces the majority of its berries for cold production.

Although other states produce strawberries, they are generally only available for local markets during the hot summer months. Some strawberries also come from Mexico and New Zealand. Strawberries can be kept fresh and tasty if they are not washed before eating.

Fresh strawberries are often cut into small cakes and served with whipped cream. It was used as a decoration for chess plates and beers; Or added to fresh fruit juices. Sliced ​​chocolate strawberries are a delicious dessert. Strawberries are also added to gummy cakes and they keep.

In a mixture of skimmed milk or yogurt, honey and other fruits, it gives a refreshing, nourishing and nourishing effect. Strawberries are rich in vitamin C.

Strawberry, Raspberry, Blueberry, Blackberry nutrition calories carbs & health benefits are given below –

Blackberry, Raspberry, Strawberry, Blueberry nutrition calories carbs & health benefits are given below -

HOW THEY HARM

Allergies

Kidney and bladder stones

Pesticide residue

Intestinal irritation

Drug interaction

Dark stools

WHAT THEY HEAL

Cancer

Diabetes

Brain function

High cholesterol

High blood pressure

Birth defects

Macular degeneration

Constipation

Aging skin 

BERRY NUTRITION FACTS

  • Blueberries change color when cooked.
  • North America is the world’s largest producer of blueberries and accounts for approximately 90% of world productivity.
  • People in many cultures find strawberries to be helpful in certain situations. According to the Chinese, some of them are medicinal. Strawberries are also said to whiten teeth and relieve garlic breath.

SOURCE OF ENERGY : Blackberries, blueberries, raspberries or strawberries, these sweet and juicy fruits are a healthy source of energy. Berries are low in calories and rich in vitamin C and potassium, making them an excellent source of fiber. Blueberries, barberry, loganberry, and oleander are served in tartar and primarily in jams and cakes.
Blackberry Nutrition

HEALTH BENEFITS

Fight against cancer. The antioxidants in the berry insulate free radicals, unstable compounds that can damage cells and cause disease, including cancer. Berries also contain antioxidants, certified plant dyes, and other antioxidants, such as acetic acid.

Reduces the risk of diabetes. In one study, obese volunteers lowered their risk of diabetes by drinking soft drinks loaded with blueberries twice a day. Blueberries increase insulin sensitivity, which helps maintain a healthy blood sugar level. And another study found that the fruit in rats helps prevent blood clots.

Strengthens brain function. Studies show that berries contain beneficial antioxidants that can reduce brain aging and improve memory. Blueberries look especially healthy. Flavonoids are rich in anthocyanins that appear to provide benefits for the brain.

Helps cholesterol and blood pressure. Adults who eat a cup of berries a day lower their blood pressure and increase their HDL (good) cholesterol after 8 weeks, according to a study from Finland. Berries are also rich in pectin, a soluble fiber that can lower cholesterol.

Reduces the risk of macular degeneration. Blueberries are one of the most nutritious fruits in the world. According to one study, people who ate large amounts of fruit were more likely to develop age-related macular degeneration.

Prevents birth defects. Strawberries and raspberries are also good sources of folate nutrients for pregnant women to avoid birth defects. One cup provides about 30 mcg or about 7% of the RDA.

Relieves constipation. One cup of raw raspberries contains 7 grams of fiber. The berry seeds provide insoluble fiber to help prevent constipation.

Aging of the skin. The anthocyanins in berries protect against certain effects of aging, such as ultraviolet light damage to the skin. Studies show that acetic acid can also repair sun-damaged skin.

HEALTH RISKS

Allergies If you are allergic to aspirin, you may want to avoid blackberries, raspberries, and strawberries. These berries are a natural source of salicylates, substances that are involved in the active synthesis of aspirin. Blueberries also cause allergic reactions in some people. Common symptoms are itchy hives and swollen lips.

Kidney and bladder stones. Strawberries and raspberries contain oxalic acid, which can aggravate kidney and bladder stones in vulnerable people. It can also reduce the absorption of iron and calcium.

Pesticide residue.Strawberries can contain relatively high pesticide residues, so consider purchasing organic varieties.

Bowel irritation :Strawberry seeds provide insoluble fiber, which helps prevent constipation. However, it can be irritating for people with intestinal problems or diverticulosis.

Dark stools Although they are not really dangerous, cranberries can make stools darker and lighter, which can be mistaken for intestinal bleeding.

DIETARY RECOMMENDATIONS

  • Snack in a cold bag of red berry sorbet.
  • Boil the berries mixed with honey and cinnamon, then add a little lemon juice for a warm and warm dessert.
  • Sprinkle strawberries or blueberries on a peanut butter sandwich instead of high-sugar jelly.
  • Add a quarter of a strawberry to the shrimp salad.
  • Combine finely chopped berries with ricotta and honey for a spread.

BUYING TIPS

  • Choose berries that are strong, thick, deep, soft, fluffy, or moldy.
  • Avoid berry containers with juice stains that could be a sign of crushing and possibly mold; Soft and juicy fruit, which means that the berries are overripe; And dried fruit, grated, which means that the berries have been stored for a long time.

STORAGE TIPS

  • After purchasing berries, inspect the fruit and discard any mold or spoiled berries.
  • Eat more berries in 24 hours.
  • Place other berries in the first container or place unwashed berries in a shallow tray lined with paper towels and wash with another paper towel to absorb additional moisture. Cover the pan with plastic wrap.
  • Wash immediately before use and eat within a week of purchase.
  • If you can’t eat that quickly, store it in the refrigerator for up to 1 year without losing flavor.
  • Raspberries spoil faster than most berries due to their good structure and an empty stomach. Blueberries last a bit longer than other berries because they have a light coating of powder on the skin.

IMPORTANT TIPS:

Washing: Berries should be washed gently and gently before eating or cooking.

 

 

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