Junk food is a fierce opponent of fruits and vegetables, which are rejected by children and adolescents. Poor eating habits, lack of variety in the combination and even how to present them are causes of this behavior.
The truth is that although many people know that this type of food delay organic aging and deterioration, which reduce the risk of heart problems and even help prevent the onset of cancer, are consumed in small quantities.
The fruit is the set of edible fruits that are obtained from cultivated or wild plants, but unlike other vegetable foods (vegetables and cereals) fruits have an intense flavor and aroma and have different nutritional properties, so the fruit is usually To be taken as a fresh or cooked dessert. Should eat when ripe. As a food, fruits have properties such as being very rich in vitamins and minerals, few calories and a high percentage of water (between 80 and 95%).The chemical composition of fruits depends mainly on the type of fruit and its degree of maturation.
From a chemical point of view, the foods have the following composition in types of chemical compounds:
- Carbohydrates or their constituents.
- Fats or their constituents.
- Proteins or their constituents.
- Vitamins or precursors with which the body can make them.
- Mineral Salts.
- Water.
Therefore, all we eat is a mixture of chemical compounds.
The main contribution of fruits and vegetables are the minerals they contain, such as calcium, potassium, phosphorus and iron, which play a very important role in the organism, since they are necessary for the formation of tissues and hormones, strengthen the bone structure and participate in the control of the chemical reactions that take place in the body, action by which they are recognized as regulating foods.
In addition, they are an important source of fiber, which improves the functioning of the digestive system, managing to reduce symptoms of constipation, some types of intestinal irritation and hemorrhoids, mainly.
Source
As for vitamins, they mean an important contribution, because thanks to them the organism performs specific functions to stay healthy, they affect the development and growth of the body and avoid the ravages of some diseases.
As if that were not enough, fruits and vegetables also provide enzymes, essential compounds in the transformation and assimilation of foods in the process of digestion, which also act as detoxifiers, that is, help to dislodge toxins.
Now well explained a bit of all the value added by fruits and vegetables will talk in detail about each of them, accompany me and I invite you to contribute to this publication.
* STRAWBERRY, FRAGARIA VESCA.
A strawberry or strawberry is a perennial plant of the Rosaceae family, whose fruit is edible. The plant presents creeping stems, with stolons, hairy leaves, and white or yellowish flowers. The fruit measures about one centimeter in length, is red, has a sweet flavor and has a characteristic aroma.
The fruit of the strawberry is a fleshy floral receptacle that presents a lot of achenes . This characteristic makes the strawberry also it harbors many fruits.
Strawberry is a source of vitamin C, vitamin P, carbohydrates, potassium, magnesium, calcium, and water. It is estimated that 100 grams of strawberry include 34.5 calories.
Composition of strawberries
- Lecithin
- Fiber
- Pectin
- Flavonoids
- Potassium
- Magnesium
- Copper
- Vitamin C
- Folic acid
- Riboflavin
- Vitamin B3
These properties are those that make the strawberry one of the most beneficial fruits for our body, hence it is always advisable to include it in our diet. Thus, for example, it becomes a perfect ally of our body when it comes to dealing with high tension problems.
In the same way, its intake is recommended to purify the digestive system and also to prevent problems such as arthritis, gout and even anemia.
Gastronomy uses strawberries in jams, jellies and ice cream. They are also used in cakes and pies, or to make liquors. The strawberries can be ingested with sugar and/or cream as a dessert, at the end of the meal.
It is usually picked at the beginning of summer. Generally, wild strawberries are smaller than those grown, but their flavor and aroma is better and more bittersweet.
Strawberries and strawberries are not very caloric. Its energy value per 100 g of fresh edible fruit weight ranges between 27 and 34 kcal. After water, its main constituent is carbohydrates. Fructose means practically half of your carbohydrates and the rest is glucose for the most part. It has a low percentage of proteins. This berry is an excellent source of vitamin C.
This fruit is easily digestible and exerts a great laxative effect. Its contraindications are scarce, they should only be consumed with caution by people with stomach pathologies due to their acidity. When these fruits are consumed in compote or marmalade they lose many of their nutritional properties.
If the strawberries are ripe they are usually consumed raw, with yogurt or ice cream. They are also drizzled with cream or liquor and dipped in chocolate are delicious. Strawberries of lesser presence are used to prepare cakes, mousses, soufflés, custards, and cakes.
They should be kept in the refrigerator or, failing that, in a cool, dark and ventilated place. It is not advisable to freeze it because after thawing they lose a lot of water, leaving a kind of raw jam, without aroma. It is advisable to wash them before consumption to eliminate soil or harmful substances.
Therapeutic properties:
As a result of the high content of vitamins and nutrients described above, strawberries have shown great potential to help your body to cope with situations in which its operation is not entirely adequate:
Strawberries are laxatives: Its high soluble fiber content will improve intestinal transit and is an improvement in cases of constipation.
Contribute to regulate liver function: detox function by definition. Strawberries are a great ally to clean and purify your body contributing to the elimination of accumulated toxins. Highly recommended in cases of hepatitis.
They facilitate the restoration of high blood pressure to normal levels: strawberries have very low sodium and fat contents, and their fiber content is as we said very high. The result is that this fruit will help to avoid cholesterol deposits in the walls of the arteries. The above, together with its antioxidant potential, make the strawberry a highly recommended product for the prevention of atherosclerosis.
Diuretics: eating strawberries increases the production of urine, and facilitates the elimination of uric acid by alkalizing it. We recommend them in cases of arthritis and/or gout.
RECOMMENDATIONS
- One of the recommendations is that strawberry consumption in proportions helps improve blood glucose.
- Well, strawberry consumption helps improve the quality of life of people who have anemia.
- Improves the quality of people suffering from arthritis, rheumatism, and osteoporosis.
- Not only that the strawberry also acts as a potent anti-carcinogen preventing tumors among others.
- Strawberry also provides us with the necessary nutrients to reduce red blood cells, also helps lower cholesterol.
In the management of the crop, it has been shown in several studies that the strawberry plant is not very demanding to fertilize. There are indicative results that there is no response to the application of fertilizers to the soil.
It is important to bear in mind that there are about twenty species of strawberries, which have a variable number of chromosomes. Wild strawberries are diploid (they have two pairs of seven chromosomes). The greater the number of chromosomes, the greater the resistance.
However, there are three major groups when it comes to making a classification of this fruit that concerns us. Thus, the first of them is the one that receives the name of "fresón" and is the one that is characterized by having a very large size and in the shape of a balloon. Regarding its color, we can highlight the fact that it has a pink tip and the rest has a very intense red color.
In second place we find the strawberry known by the name of strawberry camarosa. Of very good quality is this that seems to be originated in California and has among its main hallmarks the large size and its strong red color.
Finally, in third place, we would highlight the commonly called strawberry that is identified by the fact that it has a smaller size than the other two types mentioned above.
References.
- https://www.organicfacts.net/health-benefits/fruit/strawberries.html
- http://www.whfoods.com/genpage.php?tname=foodspice&dbid=32
- https://www.sciencedirect.com/science/article/pii/S0889157516302113
- https://www.betterhealth.vic.gov.au/health/healthyliving/fruit-and-vegetables
- https://www.precisionnutrition.com/all-about-fruits-vegetables
