Garden Strawberries, or simply, strawberries; (Fragaria × ananassa) is a widely cultivated hybrid species of the genus Fragaria, collectively known as strawberry, which is cultivated worldwide as a fruit. This fruit is widely admired for its characteristic aroma, bright red color, juicy texture and sweetness.
It is consumed in large quantities, both fresh and prepared foods such as sauces, juices, pies, ice cream, milkshakes and chocolate. Artificial strawberry flavorings and spices are also widely used in candy, soap, lip gloss, perfume and other products.
Garden strawberries were first cultivated in Brittany, France, in the 1750s, from a cross between Virginia strawberries from eastern North America and Chiloensis brought from Chile by Amedee-Francois Frezier in 1714. In commercial production, the Fragaria × ananassa variety has replaced the woodland strawberry (Fragaria vesca), which was the first strawberry cultivar developed in the early 17th century.
From a botanical point of view, strawberries are not berries. Technically, it is an aggregate accessory fruit, that is, its fleshy part comes not from the ovaries of the plant, but from the receptacle that houses the ovaries. Each "seed" (achene) on the surface of the fruit is actually an ovary of the flower with a seed inside.
In 2019, the world produced 9 million tons of strawberries, with China producing the most, accounting for 40 percent of the total.
Raw strawberries contain 91% water, 8% carbohydrates, 1% protein, and a negligible fat content (Table). A 100-g reference dose of strawberries provides 33 kcal, which is a rich source of vitamin C (71% daily DV), a good source of manganese (18% daily DV). Strawberries also provide several other vitamins and dietary minerals in small amounts. Strawberries contain a moderate amount of the essential unsaturated fatty acids in achene oil.
When you're looking for a healthy snack, consider strawberries. Not only are they low in sugar, but the benefits of eating strawberries are many. The nutritional profile of strawberries shows that this popular berry is high in vitamin C and also contains fiber, folate and potassium.
The heart-shaped outline of a strawberry is the first clue that this fruit is good for you. These effective little packs protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and prevent cancer.
Packed with vitamins, fiber, and high levels of antioxidants called polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are one of the top 20 fruits for antioxidant capacity and are a good source of manganese and potassium. Just one serving of strawberries -- about eight -- provides more vitamin C than an orange.
The benefits of strawberries include a stronger immune system. Regular consumption of strawberries can protect your body from infection and harmful microorganisms in the long run. Strawberries can be used to treat a variety of eye related health problems. Strawberries play a vital role in preventing dry eye, optic nerve damage, vision disorders and eye infections.