Strawberries are also super high in vitamin C and antioxidants boasting one of the highest antioxidant capacities of any food (according to serving size). They are also packed with fiber, anti-inflammatory phytonutrients (ellagitannins, flavonols, terpenoids, phenolic acids) and digestive enzymes. This makes strawberries an excellent food for preventing cancer, cardiovascular disease, inflammatory conditions (including digestive inflammation, arthritis and macular degeneration). Strawberries even contain small amounts of salicylic acid similar to acetylsalicylic acid found in aspirin. Food really is medicine!
Enjoy your strawberries fresh and raw for the greatest health benefit. Choose berries that are firm, plump, free of mould and deep red in colour (but not overripe). Once ripe, store in the fridge and consume as quickly as possible (vitamin C + antioxidant content lowers after 2 days). Buy strawberries organic and in season. They are on the “dirty dozen” list meaning they encounter some of the highest pesticide use. Buy in bulk and freeze your strawberries for a burst of summer in the middle of winter! Wash, cap, and spread in one layer on a baking sheet. Freeze and once frozen transfer to airtight bags or containers for longterm storage.