Nutrition Walnuts – Health Benefits & Tips
Fresh strawberries are a sweet indulgence but also nutrient-rich. These vibrant red berries offer a multitude of wellness perks.---
**Strawberry Nutrition Facts**
A single cup of sliced strawberries contains approximately:
- **Calories:** 49 kcal
- **Carbohydrates:** 11.7g
- **Fiber:** dietary fiber
- **Sugars:** 7.4g
- **Protein:** small protein amount
- **Fat:** virtually fat-free
- **Vitamin C:** high in vitamin C
- **Potassium:** good potassium source
- **Magnesium:** source of magnesium
*Data sourced from the USDA.* :contentReference[oaicite:22]index=22
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**Health Benefits of Strawberries**
1. **Enhances Immunity**
- The high vitamin C content supports immune defense mechanisms. :contentReference[oaicite:23]index=23
2. **Cardiovascular Benefits**
- Strawberries contain antioxidants and polyphenols that may reduce the risk of heart disease by improving cholesterol levels and lowering blood pressure. :contentReference[oaicite:24]index=24
3. **Regulates Blood Sugar Levels**
- Their low glycemic index makes strawberries a diabetic-friendly fruit. :contentReference[oaicite:25]index=25
4. **Reduces Inflammation**
- Strawberries possess anti-inflammatory compounds that may alleviate symptoms of arthritis and other inflammatory conditions. :contentReference[oaicite:26]index=26
5. **Enhances Cognitive Function**
- Antioxidants in strawberries have been linked to improved cognitive function and may reduce the risk of age-related cognitive decline. :contentReference[oaicite:27]index=27
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**Incorporating Strawberries into Your Diet**
- **Simple Snacking**: A handful of fresh strawberries makes for a healthy treat.
- **Strawberry-infused Beverages**: Add strawberries to smoothies for a nutrient boost.
- **Culinary Uses**: Incorporate sliced strawberries into salads for a sweet read more twist.
- **Sweet Treats**: Enhance your pastries with the addition of fresh strawberries.
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**Conclusion**
These berries are a powerhouse of nutrition and flavor. {Enjoy them in various forms to enhance
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