Can You Eat Strawberries With Black Seeds? The 68 Correct Answer

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Chickens have a surprisingly varied diet and will happily eat the most disgusting insects and worms just as much as their regular chicken feed.

Because chickens enjoy a wide variety of different foods, you can easily find tasty treats for them.

Granted, mine get little more than a few comfrey leaves in the morning, but I germinate and ferment seeds for their dinners.

They are also free to forage throughout the day and eat anything they please – from undigested oats in my horses’ droppings to termites and other larvae.

However, some homesteaders are more concerned about pampering their chickens than I am, and spend their time sourcing a diverse selection of fruits and vegetables to supplement their flock’s diet.

In this mix, some even occasionally include fresh strawberries.

Personally, if I find a fresh strawberry that the wild birds haven’t eaten, I’ll eat it myself, but I understand that the less-than-perfect strawberries make great treats for a flock of chickens.

Can chickens eat strawberries or strawberry tops?

Yes, chickens can eat strawberries in moderation. With the tops trimmed, strawberries are a good source of protein, vitamin C, and vitamin B9, which promote healthy tissue growth.

However, strawberries release a toxin, hydrocyanic acid, into the stem and leaves when picked. This toxin can negatively affect a chicken’s digestive system and egg production. Dried strawberry leaves are good for chickens.

We’ll go into much more detail below!

How Strawberries Benefit Your Chickens

Not all chickens are particularly fond of strawberries, but if they knew the benefits, they might be more willing to try them.

Tossing some fresh strawberries to your hens will bring out their natural nourishment, while frozen berries make the perfect bite-sized snack on a hot summer’s day.

Lined with the top cut off in moderation, strawberries are:

a good source of protein,

, have a high vitamin C content and

Content and contain vitamin B9, which promotes healthy tissue growth.

How to peel out the nasty parts of strawberries

Chickens are not the smartest creatures on our or other people’s homesteads and may eat things that aren’t particularly good for them.

Spoiled food and even a moldy strawberry can disrupt egg laying, cause loss of appetite and possibly severe immunosuppression.

While strawberries are safe even for chickens, the little green hat or goblet on top is a different matter altogether.

Can chickens eat strawberry tops?

Both the calyx and the green stems of the strawberry plant are poisonous – not only for chickens.

While not as dangerous as apple seeds, which contain “0.6mg of hydrocyanic acid per gram,” strawberries still contain the same toxin they use “to deter pests.”

When a strawberry is picked, it releases hydrocyanic acid into the stem and leaves as a defensive measure. As a result, a freshly picked strawberry still contains some hydrocyanic acid, particularly in the strawberry tip and stem.

While not enough to kill a chicken, it’s enough to make them a little queasy and negatively affect both their digestive system and egg production.

The toxin concentration decreases over time, making dried strawberry leaves perfectly safe—both for your garden hens and as a health-promoting brew for you.

The soft, juicy flesh of the strawberry is one of the things we love about it, but it also means it needs to be handled with care.

Because of this, strawberries are typically hand-picked and not washed as thoroughly as other fresh produce. As a result, “strawberries have been the culprits in foodborne outbreaks of hepatitis A, norovirus, and E. coliO157:H7.”

Strawberries also contain high residues of “potentially harmful chemical pesticides.”

The Environmental Working Group (EWG) puts it at the top of its Dirty Dozen list after tests found:

Non-organic strawberries tested by Department of Agriculture scientists in 2015 and 2016 contained an average of 7.8 different pesticides per sample, according to EWG analysis, compared to 2.2 pesticides per sample for all other produce. — EWG Shopper’s Guide to Pesticides

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Why too much of a good thing can be bad

Chickens need more than one food on their diet, and the healthiest chickens have access to a variety of foods, including fruits, bugs, seeds, and vegetables.

However, like many fruits, strawberries have a high concentration of sugars, which can affect your chickens’ metabolic ability.

Chickens’ digestive systems aren’t designed to metabolize sugar, so too many strawberries could lead to obesity and heart problems, although these fruits can lower blood pressure in humans.

Feeding strawberries as part of your chickens’ diet or as an occasional treat is fine, but an overdose could have some negative effects on your chickens’ metabolism.

Instead of feeding your chickens only strawberries, create a mix of fruits and pair your heart-shaped bursts of flavor with things like grapes, bananas, or even cored-out apples.

Giving your free range chickens a fruity snack or two will not only keep them healthy, but also encourage a bored chicken to adopt a naturally more active lifestyle.

Though you’ll need to cut off the strawberry top and add it to your compost before feeding this fruit to your backyard flock, you don’t have to worry about chopping them up.

Chickens peck at a soft strawberry, extracting small bites while seeming to savor the taste.

If you’re feeding your chickens store-bought strawberries, organic sources are best as they don’t contain any pesticide residues that could harm your garden birds.

Strawberries for chickens are a nice treat…in moderation

Chickens will enjoy juicy berries on a steamy summer day just as much as you will, especially when it’s one like strawberries, which contains important nutrients and is a good source of protein, fiber and vitamins.

Strawberries act as antioxidants in the blood, giving your happy flock a nice treat and health boost, but only when fed in moderation.

While the actual strawberry is perfectly safe for your chickens, it’s not a good idea to let them run wild in your strawberry patch.

The strawberry is a poisonous plant and its high sugar content can also disrupt your flock’s metabolic activity, resulting in reduced egg production.

Though removing the calyx and stem turns the simple strawberry into a sugary snack for your feathered friends, stick to the 10% rule — only give your chickens 10% fruity treats at 90% commercial feed.

A few organic strawberries mixed in with your regular feed, other fruit, a leaf or two of Swiss chard and a handful of semolina will give your flock the best chance of enjoying the health benefits of the strawberry without impairing their metabolism or exposing them to potentially dangerous pesticide residues .

One of the first fruits of the season, strawberries have long been associated with rebirth and spring. In ancient times, they were used not only for food, but also for medicinal purposes. In Nectar and Ambrosia, Tamra Andrews recounts how ancient hunters in Central Europe ate strawberries “to sharpen their perception. Others used them to cure nervous disorders, control heart palpitations, and purify the blood.” Although we no longer use strawberries as a remedy for our ailments, they are still rich in vitamins B and C, and contain potassium, iron, and fiber. Strawberries are divided into two categories: Cultivated and Wild. There are hundreds of varieties of cultivated strawberries. The modern hybrids were developed to make the strawberry more commercially viable, i.e. to improve size, appearance and shipping quality, to extend the growing season and to overcome disease. There are spring-bearing and everbearing varieties, so strawberries are now available year-round. However, the cultivated berries taste best in the spring and summer months. The small, sweet, deep red wild strawberry (fraise des bois) is difficult to pick, fragile, and low-yielding, which is why it is not grown commercially. This makes them expensive, but try them when available as their flavor is far superior to cultivated strawberries. Adding a small amount to a bowl of cultivated strawberries really enhances the flavor of the cultivated berries. When choosing strawberries, look for fragrant, plump, firm, evenly sized, bright red berries with no white or green “shoulders” at the stem end. The green leaf-like cap or rump should still be attached and not brown or wilted. There should be no soft spots, bruises or mold. Always check the bottom of the container to make sure there are no crushed berries or red juice (signs of overripe berries). Strawberries vary in size, ranging from as small as a grape to as big as a golf ball. Size isn’t the determining factor for flavor, but generally the larger berries aren’t as flavorful. Although strawberries are usually picked before they are fully ripe, they do not continue to ripen after picking. They only get softer. Strawberries are a delicate fruit and do not store well. If not using immediately, store in a single layer on a tray lined with paper towels in the refrigerator for up to 2-3 days. Do not wash or remove the caps before storing as strawberries absorb moisture. Immediately before use, wash the berries quickly (do not soak) with the caps still intact so the berries don’t fill up with water, which dilutes the flavor of the strawberry. Remove the leaf-like caps with a sharp knife or strawberry peeler. Strawberry Recipes

Fresh seasonal strawberries are a delicious harbinger of summer – plump, juicy and aromatic. Credit: Mnica Durn/EyeEm/EyeEm/GettyImages

Fresh seasonal strawberries are a delicious harbinger of summer – plump, juicy and aromatic. But bad strawberries are the complete opposite. Soft, soggy, or obviously moldy berries can ruin a fruit salad or shortcake and even make you sick.

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Benefits of Strawberry

A Texas A&M University publication lists criteria for choosing strawberries when shopping and describes the symptoms of strawberries that are unfit for consumption. Bad strawberries are those that are mushy, damaged, leaking juice, shriveled, or moldy. You should also step over strawberries that are poorly colored, have large areas of white or green, or have dry, brown caps.

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When purchasing strawberries, choose strawberries that are bright, even red in color, have a fresh aroma, and have an intact, healthy, green cap. Moldy strawberries or overripe strawberries should always be avoided.

Strawberries are believed to contain many health benefits. A May 2015 review in Food and Function magazine cites strawberries as containing phenols — natural compounds with antioxidant and antimicrobial activity — that are able to scavenge free radicals by blocking their production. Phenols also serve as an antioxidant defense that protects against and repairs DNA damage.

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Additionally, according to the USDA, strawberries are high in vitamin C. A 1-cup serving of whole fresh strawberries contains 85 milligrams of the essential vitamin. Strawberries also contain a good amount of potassium, with the same 1-cup serving providing 220 milligrams of the mineral, and are a source of magnesium, fiber, and folate.

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Food safety concerns

According to the U.S. Food and Drug Administration (FDA), slicing fresh produce—like removing the tops from your strawberries—increases the risk of bacterial growth and contamination by breaching the fruit or vegetable’s natural outer barrier. The release of plant cell fluids when shredding or shredding produce provides a growth medium in which pathogens, if present, can survive or grow.

At home, the FDA recommends following certain guidelines when preparing fresh produce, including strawberries. First, select products that are free of bruises or damage and ensure that pre-cut items are either refrigerated or kept on ice, both in store and at home. When preparing fresh produce, pay attention to the following:

Wash your hands with warm water and soap for 20 seconds before and after preparing fresh produce.

Cut away any damaged or bruised areas before cooking or eating.

Rinse produce before peeling to prevent dirt and bacteria from being transferred from the knife to the fruit or vegetable.

Rub the products in gently while holding them under the running water – no need to use soap or any product detergent.

Scrub solid produce like melons or cucumbers with a clean vegetable brush.

Dry the products with a clean cloth or paper towel.

While it’s easy to skip buying moldy strawberries and otherwise bad looking strawberries, the strawberries you take home should be refrigerated unless you plan to eat them right away. Strawberries should be washed under running water in a colander just before eating, according to the Texas A&M publication.

However, you should not wash strawberries and then store them in the refrigerator, as this can lead to spoilage. If you slice your strawberries, make sure to eat them within two hours; If you don’t, store them in the fridge and throw them away after two days if not used.

Read more: 3 ways too many strawberries can upset your gut

This is the question you might ask yourself every spring when the strawberries are piling up in the supermarket and the price per pack starts to go down: What do I do if some of the strawberries have mold? Well we have answers! Read on to learn what you can do about moldy strawberries and how to pick the freshest possible berries.

Strawberries are one of the earliest berries to hit stores and farmers markets in spring, and these juicy balls of red are a joy of summer fruit eating. So there’s nothing more disappointing than eating your berries only to discover mold. It’s tempting to simply wash off or clip away moldy bits and consume the rest. But is it safe?

Can you eat moldy strawberries?

If you find white fluffy stuff that looks a bit like cotton candy on your berries, that’s mold. Mold is a fungus with spores that feed on the berries and grow thin threads that can look like fluff or cotton. This particular type of mold is widespread on fruit and is known as botrytis fruit rot or gray mold. While moldy strawberries are unlikely to harm you, if you have a general allergy to mold, they can make you sick, according to the USDA. And since berries, unlike apples or pears, are a soft-fleshed food, it’s not safe to simply cut away the moldy part, as the spores have likely penetrated the berry’s pulp. If a berry is bruised but shows no signs of mold, the bruised portion can be trimmed away. A moldy strawberry should be discarded.

If you accidentally eat a moldy strawberry, you’ll know, because moldy strawberries usually have a bad taste that’s a bit sour and sour and can remind you of blue cheese. Off-flavor is nature’s warning sign that your red berries are bad if you’ve missed the visual mold. A small amount of this mold is unlikely to make you sick. If you ate a large amount, you might have some signs of stomach upset akin to mild food poisoning, but it should go away on its own and isn’t toxic or particularly dangerous, just uncomfortable.

Close-up of fungal mold on strawberries Credit: Getty Images / Rok Stritof / EyeEm

What if just one strawberry goes moldy?

If you open a container and discover that one berry looks moldy but the rest appear fine, discard that berry and any berries that are in direct contact with it, and wash the others well before eating. If you have a few moldy berries in your container and have removed any berries that came in direct contact with them, you can make a solution of mostly water and white vinegar to wash the berries. Vinegar kills mold, for the same reason we recommend using a vinegar and water solution to clean your humidifier. Use one part white vinegar (so you don’t pickle your strawberries) to four parts water and soak the berries for five minutes before rinsing well, patting dry and storing. If more than a quarter of the berries in a container are moldy, just throw it out.

How to choose the freshest strawberries

To avoid the mold problem, first choose berries that are as fresh as possible. Berries bought at a farmer’s market are likely to be fresher than those at your grocery store. Check the best before date or best before date on consumer packaging and look for the furthest away dates. Check packages for signs of juice or moisture, which may indicate berries have been crushed on the bottom, as damaged berries are more likely to rot and become moldy.

You want berries that are bright red and glossy, without a dull or dull appearance, and with seeds nicked into the flesh. They should smell fragrant and sweet. Look for obvious signs of mold at the bottom of the container. You can ask at the farmer’s market to bag your berries from their box so you can see if any are moldy underneath.

At the grocery store, you can put the berries in a produce bag to make sure they’re all fresh, then put them back in the original container in the bag to check out. If you do this and find moldy berries, bring it to the attention of someone in the produce department and ask them to help you find alternative packaging that isn’t moldy. Don’t open and handle multiple packs to create your own perfect box of berries.

bottom line

Strawberries shouldn’t be a cause for concern, but when it comes to mold on these delicate fruits, play it safe. Quickly remove and discard any berries that are moldy or touch moldy berries, wash the rest well, and then dry them before storing to prevent new mold. And if more than a quarter of the berries in your container are moldy, discard the entire batch. If your berries were purchased from a grocery store and you discover the mold the same day, return them to the store, which should give you either a refund or a replacement.

Will a few moldy strawberries ruin the whole bouquet? let’s find out

Strawberry season is coming! We’re ready to pack our bags and head to one of the top U-Pick farms in the country in search of fresh fruit. But with strawberry season comes the heartbreak, which is wasted, mushy strawberries.

Is It Safe to Eat a Moldy Strawberry? Will one moldy berry ruin your entire stash? Here’s what we know.

Can you eat moldy strawberries?

Never eat a strawberry that you know is moldy. Mold is a microscopic fungus and the spots we see on fruit are the spores that grow from mold. These mold spots can look like white or discolored spots. (Read more about whether you can eat moldy cheese.) Moldy strawberries are usually mushy and also have a foul odor.

Mold can contain toxins that lead to health problems. Moldy fruit can also be contaminated with bacteria. Strawberries are high in moisture, making them a potential breeding ground for mold and bacteria.

Don’t miss any of these strawberry mistakes you might be making.

What happens if I ate moldy strawberries?

If you ate a moldy strawberry, you probably knew right away that something was wrong. Moldy berries are very soft and taste bad. Usually, if you put a moldy strawberry in your mouth, spit it out before eating it.

It’s helpful to remember that the mold that usually grows on fruit doesn’t contain toxins that usually cause side effects or illness. However, if you’re pregnant, immunocompromised, or elderly, watch out for new symptoms after eating a moldy berry. If you experience nausea, vomiting or diarrhea, contact your doctor. (Learn more about moldy foods.)

The bottom line? Eating a moldy berry is unlikely to affect your health or well-being.

Find a way to use up overripe strawberries as soon as possible.

Will one moldy strawberry spoil the whole bunch?

There’s no need to throw away a whole box of strawberries because of one moldy berry. If you find mold on one of your strawberries, discard it along with any other berries that touched the moldy strawberry. Next, carefully examine the berries you have left over. Throw out any that are very soft or bruised. If the rest looks fresh, rinse thoroughly and enjoy. How to properly wash your berries

However, there is an exception to the rule. While most of us can safely eat berries in a box that has mold on it, if you have a mold allergy, throw the whole bunch away.

Remember that spores from moldy food can accumulate in your refrigerator. To keep your fruit as fresh as possible, clean the inside of your fridge every few months with a mixture of 1 tablespoon baking soda and 1 liter of water. Oh, and here’s how to store your strawberries to keep them fresher longer.

Why are the strawberries so small this year?

Strawberry growers across Michigan are wondering why their fruit is so small.

This year, the first strawberry harvest at many southern Michigan strawberry farms had surprisingly small fruits. This has frustrated strawberry growers. They fear that their customers, especially home pickers, will be disappointed and this will ruin their standing in the market. Many growers wonder if they should open at all. They also wonder why the fruit is so small this year.

One explanation is the frost on May 8th and 9th, which may have damaged the flowers and fruit. However, many strawberry growers believe there are other factors. Some growers say that the strawberries just didn’t look right from the start of spring. Strawberries are a perennial crop and this year’s harvest is often dictated by the conditions of the previous year.

This article looks at some of the factors that may have influenced the 2017 harvest.

Widespread Freeze on May 8th and 9th

The immediate cause of small fruit could be the widespread frosts that ravaged Michigan on May 8th and 9th. Many strawberry growers protect themselves from frost with sprinkler systems. When temperatures drop below freezing, they run their sprinklers to create ice in the field. It appears to make ice backwards to protect against frostbite. The Michigan State University Extension recommends that as long as growers keep the ice moist, it stays just at the freezing point of water and prevents damage from freezing. This is because the temperature that kills the flowers and damages the fruit is actually a few degrees below freezing.

To work effectively, growers need to start early when the temperature is still above freezing, they need to maintain good cover throughout the night and into the morning until the temperature is above freezing. If they start too late, turn off the sprinkler too early, or have some other problem, damage can still occur. In some cases, frost has killed many flowers, and with strawberries, as with other fruit crops, the first flowers to open are the largest fruits. The secondary and tertiary flowers bear smaller fruits.

The winter of 2016 and 2017

Last winter was generally warm, but there were several cold snaps that could have resulted in injuries. Last October and November were warm with only a few frosts until November. The first severe frosts were at the end of October, but then the weather was warm until more frosts came at the end of November.

These are fantastic conditions for strawberries, allowing them to store up good reserves and produce plenty of flower buds in the fall. December started out warm but temperatures fell quickly and storms brought in snow as temperatures fell steadily. The coldest temperatures were recorded on December 19, with temperatures falling to near zero or below. There was a warming trend, with above-freezing temperatures in late December, followed by another cold snap in early January, again bringing the low down to near zero.

January was warm, often above freezing during the day. Snow that fell during this time often melted within a few days. There was little or no snow cover for most of the winter. In early February there was another cold snap with temperatures close to zero. February was mostly warm with conditions we would expect in March as spring approaches. In early March, the strawberry leaves were green and active, and densely packed leaves were visible in the crowns. In mid-March, the last great cold of winter dropped temperatures to around 10 degrees Fahrenheit. This frost caused some damage to early developing fruit crops such as apricots. There were four distinct episodes of winter cold that could have damaged the strawberry crowns. However, breeders have not reported much about injuring strawberry crowns.

April was normal with alternating warm and cold and plants that developed slowly. New leaves grew from the corolla, and by April 24 the inflorescences had emerged from the corolla and flowering had begun in lower Trier, Michigan counties. April 23-24 saw frost in many areas, bringing temperatures down to around 28 F (-3 degrees Celsius).

It was colder a few inches off the ground in strawberry fields, and these early frosts could have damaged flower buds before flowering. On May 8th and 9th, strawberry blooms were widespread in southern Michigan. On May 8-9, Michigan experienced a widespread frost that damaged many orchards. This frost also affected strawberries, resulting in the loss of flowers and fruit. As mentioned above, the lost flowers would have been the largest fruits of the first pick. Some growers suffered losses from these freezes, but other growers do not believe that these freezes are the cause of the small fruit in 2017.

mulching

Strawberries are commonly mulched with straw in late fall or early winter to protect against winter frost. Straw mulch prevents damage from repeated freezing and thawing of the soil. The mulch also reduces dehydration of plants on windy, dry winter days when plants lose water to the air. This water is difficult to replace when the ground is frozen. The straw mulch is usually laid out after several hard frosts when the plants are dormant for the winter. Counties near Lake Michigan often have winter snowpack caused by heavy lake-effect snow in December. The ground often remains snow-covered until March. These growers often apply their straw between rows in March or April when growth begins. Most other Michigan growers use straw in late November or early December.

Farmers who applied straw before the December 19 frost appear to have suffered less damage than berries mulched later in the winter. This winter was also very windy and growers reported a lot of straw being blown from the field. This would have left strawberries unprotected from cold and dehydration.

Weak growth in 2017

Leaf growth was generally poor in spring 2017 for many cultivars. This poor growth could have been caused by winter damage, cold, wet soil, or other factors. The poor leaf growth and lack of leaves would have stunted the growth of the plant. With less leaf surface to support the developing fruit, the fruit would have been smaller. Some growers report that later fruit crops are better sized than they expected after the first harvest, and later varieties are not as affected as the early varieties.

Poor pollination

Another problem may have been pollination. Periods of cool rainy weather were common in early May during the early flowering period. Poor pollination may have contributed to a low set in some locations. Small, pitted fruits and uneven growth are symptoms of poor pollination. If the seeds aren’t pollinated, they won’t stimulate the growth of the berry around them.

browning of the fruit

Many growers also report that the fruit is browned. Fruit bronzing early in the season can be caused by flower thrips, but the bronzing we’re seeing this year is different. This spring we see very even bronzing over all or most of the berries. We believe this bronzing was caused by sunny, hot days in mid-May when most of lower Michigan suffered from hot, dry winds. The general lack of leaves contributed to this, as the fruit was not protected from direct sun.

Multiple causes

People want simple answers. We want a reason why fruits are small. It seems that there are multiple causes of small fruit this season. Contributing factors appear to be the rapid onset of very cold weather in December after a long warm autumn, several cold events during a warm winter that could have damaged crops, wind drying during the winter without snow cover, and several frosts when the flowers emerged from the ground and during flowering. The individual must decide which of these issues was most important to them.

suggestions for the future

First, watch the weather and try applying mulch after the plants go into dormancy, but before a severe chill hits. Consider mulching in the fall if you haven’t. Winter weather now appears more variable and snowpack is less constant. Finally, make sure your sprinkler system is set up properly for spring freeze protection.

Today’s Miracle of the Day was inspired by Alyssa from AL. Alyssa Wonders, “How many seeds does a strawberry have on the outside?” Thanks for WONDERING with us, Alyssa!

We have some berry-troubling news (pun intended!). Strawberries aren’t actually berries. Some people don’t even consider them fruits!

What’s going on here? Follow us as we try to turn this mystery on its head!

People who study plants — called “botanists” — don’t think of strawberries as true berries. True berries, like cranberries and blueberries, have seeds inside them. If you cut open a strawberry, you will immediately notice that there are no seeds inside.

Of course not! The seeds are outside, right? Well, roughly…

Technically, what we refer to as a strawberry is an enlarged part of the plant called the “receptacle” that sits adjacent to the part of the plant called the “stamen.” Normally, a fruit develops from the ovaries of a flower.

However, most scientists — and all chefs — still consider strawberries to be a fruit. Sometimes strawberries are referred to as “aggregate sub-fruits” because the part we eat comes from the part that contains the ovaries and not the ovaries themselves. Scientifically, the strawberry belongs to the Fragraria genus, which makes it a close relative of the rose.

The “seeds” you see on the outside of a strawberry are actually the plant’s ovaries and are called “achenes.” Each “seed” is technically a separate fruit that contains a seed within.

Despite all this confusion about strawberry seeds, most strawberries aren’t actually grown from seed! As strawberry plants grow, they send out thin growths called “runners” or “clones.”

These runners look like strings. When they reach the ground, they send roots into the ground. The roots produce new strawberry plants.

How did the humble strawberry get its name? No one knows for sure, but there are some ideas as to how the name might have come about.

Some believe that 19th-century English children would pick strawberries and thread them onto blades of grass to sell as “berry straws.” Others believe the name comes from the practice of placing straw around the plants to protect them from the weather. Most people, however, believe that “strawberry” comes from “scattered berries” since strawberries appear to be “scattered” on the plants on which they grow.

The state of California produces nearly 90 percent of the strawberries consumed in the United States. In 2010, more than 2 billion pounds of strawberries were hand picked and shipped across the country.

Fun Strawberry Facts:

The strawberry (Fragaria ananassa) originated in Europe in the 18th century. It is a cross between two wild strawberry species from North America and Chile. Strawberries are bright red, juicy and sweet. They’re an excellent source of vitamin C and manganese, and also contain decent amounts of folic acid (vitamin B9) and potassium. Strawberries are very high in antioxidants and botanicals, which may have benefits for heart health and blood sugar control (1, 2). Usually eaten raw and fresh, these berries can also be used in a variety of jams, jellies, and desserts. This article tells you everything you need to know about strawberries. Share on Pinterest

Nutritional values ​​Strawberries consist mainly of water (91%) and carbohydrates (7.7%). They contain only small amounts of fat (0.3%) and protein (0.7%). The nutrients in 3.5 ounces (100 grams) of raw strawberries (3) are: Calories: 32

32 water: 91%

91% protein: 0.7 grams

0.7 grams of carbohydrates: 7.7 grams

7.7 grams of sugar: 4.9 grams

4.9 grams of fiber: 2 grams

2 grams of fat: 0.3 grams of carbohydrates Fresh strawberries contain a lot of water, so their total carbohydrate content is very low – less than 8 grams of carbohydrates per 3.5 ounces (100 grams). The net digestible carbohydrate content is less than 6 grams in the same serving size. Most of the carbs in these berries come from simple sugars — like glucose, fructose, and sucrose — but they also contain a decent amount of fiber. Strawberries have a glycemic index (GI) of 40, which is relatively low (4). This means that strawberries should not cause large spikes in blood sugar and are considered safe for people with diabetes. Dietary fiber Dietary fiber makes up about 26% of the carbohydrate content of strawberries. A 100-gram serving of strawberries provides 2 grams of fiber—both soluble and insoluble. Fiber is important for feeding the friendly bacteria in your gut and improving digestive health. They are also useful for weight loss and can help prevent many diseases (5, 6). SUMMARY The carbohydrates in strawberries consist primarily of fiber and simple sugars. They have a relatively low GI and shouldn’t cause large blood sugar spikes.

Vitamins and Minerals The most common vitamins and minerals found in strawberries are: Vitamin C. Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune system and skin health (7, 8).

Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune system and skin health ( , ). Manganese. Commonly found in large amounts in whole grains, legumes, fruits, and vegetables, this trace element is important for many processes in your body (9).

This trace element, which is often found in large amounts in whole grains, legumes, fruits, and vegetables, is important for many processes in your body ( ). Folic acid (vitamin B9). Folate, one of the B vitamins, is important for normal tissue growth and cell function — and fundamental for pregnant women and older adults (10, 11, 12).

Folate, one of the B vitamins, is important for normal tissue growth and cell function — and is essential for pregnant women and older adults ( , , ). Potassium. This mineral is involved in many essential bodily functions, such as regulating blood pressure (13, 14). To a lesser extent, strawberries also provide iron, copper, magnesium, phosphorus, and vitamins B6, K, and E. SUMMARY Strawberries are a good source of vitamin C, manganese, folic acid (vitamin B9), and potassium. They contain small amounts of various other vitamins and minerals.

Other Botanicals Strawberries are loaded with antioxidants and beneficial botanicals, including: pelargonidin. The main anthocyanin in strawberries, this compound is responsible for the bright red color (15).

The main anthocyanin in strawberries, this compound is responsible for the bright red color (15). ellagic acid. Found in high amounts in strawberries, ellagic acid is a polyphenol antioxidant that may have many health benefits (16).

Found in high amounts in strawberries, ellagic acid is a polyphenol antioxidant that may have many health benefits (16). ellagitannins. Related to ellagic acid, ellagitannins are converted to ellagic acid in your gut (16).

Related to ellagic acid, ellagitannins are converted to ellagic acid in your gut (16). procyanidins. These are antioxidants commonly found in strawberry pulp and seeds that may have beneficial health effects (17, 18, 19). Anthocyanins More than 25 different anthocyanins have been found in strawberries. Pelargonidin is the most common (15, 20). Anthocyanins are responsible for the bright colors of fruits and flowers. They’re usually concentrated in the skins of fruits, but berries — like strawberries — also tend to have anthocyanins in their pulp. Anthocyanin content is usually proportional to color intensity and increases sharply as fruit ripens (21, 22). Anthocyanin-rich foods have been linked to numerous health benefits, particularly in relation to heart health (23, 24). Ellagitannins and Ellagic Acid Strawberries are consistently ranked among the top sources of phenolic antioxidants — with levels 2 to 11 times higher than other fruits (25, 26, 27). Ellagitannins and ellagic acid make up a large portion of these antioxidants in strawberries (28). They have received considerable attention and have been linked to numerous health benefits. These include fighting bacteria and reducing cancer risk (29, 30, 31). The main ellagitannin in strawberries is sanguiin H-6 (1). SUMMARY Strawberries contain high levels of beneficial phytochemicals and antioxidants like pelargonidin, ellagic acid, ellagitannins, and procyanidins.

Health Benefits of Strawberries Eating strawberries is associated with a reduced risk of many chronic diseases (31, 32, 33). Strawberries can improve heart health, lower blood sugar levels and prevent cancer. Heart health Heart disease is the leading cause of death worldwide. Studies have found a relationship between berries — or berry anthocyanins — and improved heart health (21, 34, 35, 36). Large observational studies involving thousands of people link berry consumption to a lower risk of heart-related death (37, 38, 39). According to a study of middle-aged people with well-established risk factors for heart disease, berries may improve HDL (good) cholesterol, blood pressure, and platelet function ( 40Trusted Source ). Strawberries may also (21, 23, 41, 42, 43, 44): improve antioxidant status in the blood

reduce oxidative stress

reduce inflammation

improve vascular function

improve your blood lipid profile

Reducing harmful oxidation of LDL (bad) cholesterol The effects of freeze-dried strawberry supplements on type 2 diabetes, or the metabolic syndrome, have been extensively studied – mainly in overweight or obese individuals. After 4–12 weeks of supplementation, participants experienced significant decreases in several key risk factors, including LDL (bad) cholesterol, inflammatory markers, and oxidized LDL particles (45, 46, 47, 48, 49). Blood Sugar Regulation When carbohydrates are digested, your body breaks them down into simple sugars and releases them into your bloodstream. Your body then begins secreting insulin, which tells your cells to take the sugar from your bloodstream and use it for fuel or storage. Imbalances in blood sugar regulation and high-sugar diets are linked to an increased risk of obesity, type 2 diabetes, and heart disease (50, 51, 52). Strawberries appear to slow glucose digestion and reduce glucose and insulin spikes after a high-carb meal compared to a high-carb meal without strawberries (53, 54, 55, 56). As such, strawberries may be particularly useful in preventing metabolic syndrome and type 2 diabetes. Cancer Prevention Cancer is a disease characterized by the uncontrolled growth of abnormal cells. Cancer development and progression is often associated with oxidative stress and chronic inflammation (57, 58). A number of studies suggest that berries may help prevent various types of cancer through their ability to fight oxidative stress and inflammation (59, 60, 61). Strawberries have been shown to inhibit tumor formation in animals with oral cancer and in human liver cancer cells (62, 63). The protective effects of strawberries may be fueled by ellagic acid and ellagitannins, which have been shown to stop cancer cell growth (64, 65). More human research is needed to improve understanding of the effects of strawberries on cancer before firm conclusions can be drawn. SUMMARY Strawberries may reduce your risk of heart disease and cancer and help regulate blood sugar.

Side Effects Strawberries are usually well tolerated, but allergies are fairly common—especially in young children. Strawberries contain a protein that can cause symptoms in people who are sensitive to birch pollen or apples — a condition known as pollen food allergy (66, 67, 68). Common symptoms include itching or tingling in the mouth, hives, headaches, and swelling of the lips, face, tongue, or throat, and in severe cases, breathing problems (69). The allergy-causing protein is thought to be linked to the anthocyanins in strawberries. Colorless, white strawberries are usually well tolerated by people who might otherwise be allergic (70). Additionally, strawberries contain goitrogens, which can impair thyroid function in people with thyroid problems (71). SUMMARY Strawberry allergy is fairly common, especially in children. People who are sensitive to birch pollen or apples may experience symptoms after eating strawberries.

investigation details

CDC, public health officials and regulators in several states, and the U.S. Food and Drug Administration are investigating a multi-state outbreak of hepatitis A linked to imported fresh organic strawberries. These potentially contaminated fresh organic strawberries were imported from Baja California, a state in northern Mexico, and branded as FreshKampo and HEB by a joint supplier; They were purchased in the United States from March 5, 2022 to April 15, 2022. Traceability research shows cases linked to outbreaks in California and Minnesota purchased FreshKampo brand fresh organic strawberries before they became ill. Health Canada and the Canadian Food Administration were also investigating an outbreak of hepatitis A; Imported fresh organic FreshKampo brand strawberries have been identified as a likely source of this outbreak.

As of July 26, 2022, a total of 18 cases of hepatitis A associated with the outbreak have been reported from 3 states. For a list of states and the number of cases in each state, see the Reported Cases Map page.

The illnesses began between March 28, 2022 and May 6, 2022. The ages of those affected range from 9 to 73 years, with a median age of 57.5 years. 67 percent of those affected are female. Of 18 people with available information, 13 (72%) were hospitalized. No deaths were reported.

investigation of the outbreak

Epidemiological and traceable evidence suggests that fresh organic strawberries imported from Baja California, Mexico are the likely source of this outbreak. The potentially affected FreshKampo and HEB products have passed their use by date and are no longer available in the United States. People who bought fresh organic strawberries from FreshKampo or HEB between March 5, 2022 and April 15, 2022 and then frozen those strawberries for later consumption should not eat them. These products may have been sold at the following retailers including but not limited to: HEB, Kroger, Safeway, Sprouts Farmers Market, Trader Joe’s, Walmart, Weis Markets and WinCo Foods.

The previously announced Downstream recall (Urban Remedy Organic Revitalizing Tea Tonic Strawberry Hibiscus Rose) is now considered a market withdrawal. The product was found not to be made from implied strawberries.

In interviews, sick people answered questions about the foods they had eaten in the 2 to 7 weeks before their illness and about other stressors. Of the respondents, 11/15 (73%) said they eat fresh, organic strawberries. This proportion was significantly higher than results from a survey of healthy people, in which 50% said they had eaten fresh strawberries in the week before the survey.

The FDA’s traceback investigation is ongoing.

Strawberry season has finally begun and we can’t wait to anticipate shortcakes and tarts and berry salads. But even if you’re someone who can easily eat a whole pint in one sitting, buy enough strawberries and you’ll end up with a few soggy on you. You know, the ones that got smashed and crushed or just left in the fridge too long. You might not want to snack on them, but these berries are delicious and shouldn’t be thrown in the bin. (Our goal here is to waste less.)

Wondering what to do with those sad leftover strawberries? We give you cover:

Get Saucy

Turn your not-so-perfect strawberries into an easy sauce and the possibilities are endless. You can just puree them in a blender until smooth, but for even more flavor, try this trick: Place the berries in a heatproof bowl, sprinkle with a little sugar, cover with plastic wrap, and heat gently over a pot of simmering water. The heat will help pull some of the water out of the fruit and condense the flavor.

No matter how you prepare it, once you have a sauce, you can use it as a syrupy topping for pancakes, sundaes, cakes and so on. Freeze this sauce and you’ll have granita or popsicles in an instant. Or add some oil and vinegar to make a salad dressing or steak marinade.

cake please

Sure, for snacks and salad you want perfect looking berries. But once heat hits those strawberries, they turn to a pulp no matter how they started. If you end up with a pint of mediocre-looking berries, no one will know if they’re being made into a cake, cobbler, or crumble. Or you can fry them without a pie crust and serve with whipped cream for an easy summer dessert.

Mix something

Throw these berries in the blender for instant gratification — the pulpiness will help them break down faster and into a smoother blend. Use as suggested for the sauce above, or add some milk or yogurt to make a smoothie. You can also mix in some ice for a milkshake or just keep it with mixed ice for a fresh slushie.

Muffins meet strawberries

Brown bananas are great to mash into bread. Overripe strawberries can be used in the same way, pureed or simply chopped and mixed into sweet breads, muffin batter, pancake mix, or other cakes or baked goods.

jam time

Make jam for canning. It is best to use fruits and berries that do not have any blemishes. But bruised and damaged berries work well for a small batch of jam that you want to use up quickly or that you want to store in the freezer. (Added bonus: No mason jars required!)

The Pink Lemonade treatment

Skip the wrapped stuff and spike your summer lemonade pitcher with pureed strawberries to create that pink hue. Or toss them in some rosé for a springtime cocktail. You can also add some of your pureed strawberry mix to Lemon Curd for the prettiest pink lemonade bars.

Frozen

Not quite ready to turn your mushy strawberries into a dessert? Instead of throwing them away, keep them in the freezer and you’ll have a great mix the next time you make a smoothie or ice cream. Or puree and freeze to make a sauce. You can even portion it using an ice cube tray for use anytime in salad dressings, meat marinades, and quick desserts.

The Food and Drug Administration is investigating a possible link between two brands of organic strawberries and a nationwide outbreak of hepatitis A.

According to the FDA, FreshKampo and HEB branded strawberries purchased between March 5 and April 25, 2022 are a “probable cause” of the outbreak. Consumers are advised to throw out any FreshKampo or HEB strawberries they may have purchased and frozen during this time.

The strawberries have been linked to 17 cases of hepatitis A and 12 hospitalizations in the US, including 15 cases in California. In addition, Canada has reported 10 confirmed cases and four hospital admissions. Hepatitis A symptoms develop about two to seven weeks after exposure and can include nausea, jaundice, and vomiting, according to the FDA.

The recall is the latest in a series of high-profile food safety lapses. And while Northeastern Associate Teaching Professor Darin Detwiler says this problem isn’t new, he says it represents a larger, more troubling pattern in corporate corruption.

“Unfortunately, we have to live with the fact that there will always be pathogens or viruses that could contaminate our food,” says Detwiler. “There is no company that is immune to a pathogen.”

He cites three ongoing cases, including the closure of Abbott Nutrition’s infant formula manufacturing facility in February, a recall of Jif peanut butter in May due to possible salmonella contamination, and the closure of a Family Dollar distribution center following a rodent infestation.

What is unique about the strawberries among these cases, however, is that they are made “ready to eat”. Strawberries aren’t typically cooked and people don’t typically wash them before eating, Detwiler says.

So hepatitis A could survive on the surface of the strawberries, which got to the fruit in a few possible ways, says Detwiler: Either the workers didn’t wash the strawberries properly, or they used contaminated water, or the water used to irrigate the strawberries was contaminated by sewage .

Those who cooked or washed their strawberries may have removed enough virus from the fruit not to get sick. But unfortunately, says Detwiler, that is not a matter of course.

“When water is contaminated with hepatitis, the strawberry comes in direct contact with the virus and is unlikely to be washed off because it is very delicate; it’s not a smooth surface,” he says. “It’s not easy to wash off. So the virus can hide.”

One of the deadliest outbreaks in US history, he says, is related to the melon, a fruit that has many nooks and crannies for viruses to hide in.

Who is to blame for not protecting the 27 consumers who have contracted hepatitis A? The immediate cause of foodborne illnesses, says Detwiler, is companies not taking proper hygiene and testing measures.

But when he looks at the bigger picture, he sees another problem these companies share: corruption. In fact, food safety failures in general are “the tip of the iceberg,” he says, of corporate mismanagement. Chipotle, blamed for a norovirus outbreak between 2015 and 2018, is said to have committed over 13,000 child labor acts between 2015 and 2019. In 2015, the CEO of Peanut Corporation of America was sentenced to 28 years for knowingly selling contaminated products; He was found guilty of fraud and obstruction of justice. The former Blue Bell Creameries president was charged in 2020 with similar crimes following a 2015 Listeria outbreak.

“It’s never just about this food safety failure,” he says. “You end up realizing that there is a pattern of bad decisions and managerial missteps that goes well beyond food safety.”

The effects can be tragic. Three thousand Americans die from foodborne illnesses each year, Detwiler says.

“That’s 3,000 families each year living with a forever empty chair at the family table because someone didn’t take something seriously; someone didn’t prioritize the safety of others,” he says. “Many of these could be prevented,” he says, if companies didn’t prioritize margins over safety.

Fortunately, there are some steps consumers can take to protect themselves, says Detwiler.

Washing hands is one of them. And while it may be nearly impossible to remove viruses from strawberries, it “couldn’t hurt” to wash them along with other supposedly “ready-to-eat” foods like grapes, apples and berries.

While an “organic” label doesn’t say much in terms of food safety, Detwiler says, buying locally-sourced or hydroponic fruits and vegetables can help.

Detwiler also hopes the outbreak will remind consumers that contamination can come from unlikely places.

“When people get sick with a foodborne illness, they’re always like, ‘When did I have a hamburger?’ or ‘When did I eat chicken?’ or something like that,” he says. “You’re not thinking about strawberries.”

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What you see: Sunken, darker spots on your strawberries

What it is: Aging in action

Eat or throw away: If they show no signs of mold or rot, they should still be fine. However, when the strawberry is very soft and decomposed, it no longer tastes good.

Can you eat strawberries with soft spots?

As the fruit ages, it loses water and its cell walls weaken. Strawberries are particularly prone to air loss, as at peak ripeness they puff up with small pockets of air that rely on the pressure of water-filled cells to remain firm. So it’s not surprising that these older strawberries appear to be yielding in the image above, as their weakened flesh shows soft spots. Also look at the leaves: they look quite dry and crunchy.

Softening fruit like this is more susceptible to mold, but as long as you don’t see any, it’s still fine. The next question is, will it taste very good? Depends on!

Strawberries should be softer – a little

Strawberries become softer, sweeter, and develop flavor as they ripen with age — to better convince us animals to eat them and then, um, disperse their seeds. (Fun Fact: A complex mix of more than 300 flavor compounds has been identified in ripening strawberries.)

The mechanisms that cause strawberry cells to become weak and soft don’t have an off switch. This is how the strawberry eventually goes from ripening to rotting.

Old strawberries can become soggy

Meanwhile, you may notice an alcoholic taste in older strawberries. This happens because cells in the strawberry that are still alive and breathing are not getting the oxygen they need to keep the strawberry engine running (Yes, oxygen. The strawberry plant takes in carbon dioxide and releases oxygen for photosynthesis during the day , but takes oxygen for ventilation 24 hours a day). Therefore, they resort to oxygen-free fermentation as a backup energy source. Alcohol is produced during fermentation. High internal alcohol content can make a strawberry taste like a vodka shot.

As strawberries age, they give up some of their best stuff too. So you’ll get less vitamin C from a strawberry like the one pictured here, but with fiber and other components, it won’t be a complete nutritional desert. So give it an appraising nibble and then make an informed decision. Smoothies anyone?

Strawberries give you that sinking feeling?

The strawberry (Fragaria ananassa) originated in Europe in the 18th century. It is a cross between two wild strawberry species from North America and Chile. Strawberries are bright red, juicy and sweet. They’re an excellent source of vitamin C and manganese, and also contain decent amounts of folic acid (vitamin B9) and potassium. Strawberries are very high in antioxidants and botanicals, which may have benefits for heart health and blood sugar control (1, 2). Usually eaten raw and fresh, these berries can also be used in a variety of jams, jellies, and desserts. This article tells you everything you need to know about strawberries. Share on Pinterest

Nutritional values ​​Strawberries consist mainly of water (91%) and carbohydrates (7.7%). They contain only small amounts of fat (0.3%) and protein (0.7%). The nutrients in 3.5 ounces (100 grams) of raw strawberries (3) are: Calories: 32

32 water: 91%

91% protein: 0.7 grams

0.7 grams of carbohydrates: 7.7 grams

7.7 grams of sugar: 4.9 grams

4.9 grams of fiber: 2 grams

2 grams of fat: 0.3 grams of carbohydrates Fresh strawberries contain a lot of water, so their total carbohydrate content is very low – less than 8 grams of carbohydrates per 3.5 ounces (100 grams). The net digestible carbohydrate content is less than 6 grams in the same serving size. Most of the carbs in these berries come from simple sugars — like glucose, fructose, and sucrose — but they also contain a decent amount of fiber. Strawberries have a glycemic index (GI) of 40, which is relatively low (4). This means that strawberries should not cause large spikes in blood sugar and are considered safe for people with diabetes. Dietary fiber Dietary fiber makes up about 26% of the carbohydrate content of strawberries. A 100-gram serving of strawberries provides 2 grams of fiber—both soluble and insoluble. Fiber is important for feeding the friendly bacteria in your gut and improving digestive health. They are also useful for weight loss and can help prevent many diseases (5, 6). SUMMARY The carbohydrates in strawberries consist primarily of fiber and simple sugars. They have a relatively low GI and shouldn’t cause large blood sugar spikes.

Vitamins and Minerals The most common vitamins and minerals found in strawberries are: Vitamin C. Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune system and skin health (7, 8).

Strawberries are an excellent source of vitamin C, an antioxidant necessary for immune system and skin health ( , ). Manganese. Commonly found in large amounts in whole grains, legumes, fruits, and vegetables, this trace element is important for many processes in your body (9).

This trace element, which is often found in large amounts in whole grains, legumes, fruits, and vegetables, is important for many processes in your body ( ). Folic acid (vitamin B9). Folate, one of the B vitamins, is important for normal tissue growth and cell function — and fundamental for pregnant women and older adults (10, 11, 12).

Folate, one of the B vitamins, is important for normal tissue growth and cell function — and is essential for pregnant women and older adults ( , , ). Potassium. This mineral is involved in many essential bodily functions, such as regulating blood pressure (13, 14). To a lesser extent, strawberries also provide iron, copper, magnesium, phosphorus, and vitamins B6, K, and E. SUMMARY Strawberries are a good source of vitamin C, manganese, folic acid (vitamin B9), and potassium. They contain small amounts of various other vitamins and minerals.

Other Botanicals Strawberries are loaded with antioxidants and beneficial botanicals, including: pelargonidin. The main anthocyanin in strawberries, this compound is responsible for the bright red color (15).

The main anthocyanin in strawberries, this compound is responsible for the bright red color (15). ellagic acid. Found in high amounts in strawberries, ellagic acid is a polyphenol antioxidant that may have many health benefits (16).

Found in high amounts in strawberries, ellagic acid is a polyphenol antioxidant that may have many health benefits (16). ellagitannins. Related to ellagic acid, ellagitannins are converted to ellagic acid in your gut (16).

Related to ellagic acid, ellagitannins are converted to ellagic acid in your gut (16). procyanidins. These are antioxidants commonly found in strawberry pulp and seeds that may have beneficial health effects (17, 18, 19). Anthocyanins More than 25 different anthocyanins have been found in strawberries. Pelargonidin is the most common (15, 20). Anthocyanins are responsible for the bright colors of fruits and flowers. They’re usually concentrated in the skins of fruits, but berries — like strawberries — also tend to have anthocyanins in their pulp. Anthocyanin content is usually proportional to color intensity and increases sharply as fruit ripens (21, 22). Anthocyanin-rich foods have been linked to numerous health benefits, particularly in relation to heart health (23, 24). Ellagitannins and Ellagic Acid Strawberries are consistently ranked among the top sources of phenolic antioxidants — with levels 2 to 11 times higher than other fruits (25, 26, 27). Ellagitannins and ellagic acid make up a large portion of these antioxidants in strawberries (28). They have received considerable attention and have been linked to numerous health benefits. These include fighting bacteria and reducing cancer risk (29, 30, 31). The main ellagitannin in strawberries is sanguiin H-6 (1). SUMMARY Strawberries contain high levels of beneficial phytochemicals and antioxidants like pelargonidin, ellagic acid, ellagitannins, and procyanidins.

Health Benefits of Strawberries Eating strawberries is associated with a reduced risk of many chronic diseases (31, 32, 33). Strawberries can improve heart health, lower blood sugar levels and prevent cancer. Heart health Heart disease is the leading cause of death worldwide. Studies have found a relationship between berries — or berry anthocyanins — and improved heart health (21, 34, 35, 36). Large observational studies involving thousands of people link berry consumption to a lower risk of heart-related death (37, 38, 39). According to a study of middle-aged people with well-established risk factors for heart disease, berries may improve HDL (good) cholesterol, blood pressure, and platelet function ( 40Trusted Source ). Strawberries may also (21, 23, 41, 42, 43, 44): improve antioxidant status in the blood

reduce oxidative stress

reduce inflammation

improve vascular function

improve your blood lipid profile

Reducing harmful oxidation of LDL (bad) cholesterol The effects of freeze-dried strawberry supplements on type 2 diabetes, or the metabolic syndrome, have been extensively studied – mainly in overweight or obese individuals. After 4–12 weeks of supplementation, participants experienced significant decreases in several key risk factors, including LDL (bad) cholesterol, inflammatory markers, and oxidized LDL particles (45, 46, 47, 48, 49). Blood Sugar Regulation When carbohydrates are digested, your body breaks them down into simple sugars and releases them into your bloodstream. Your body then begins secreting insulin, which tells your cells to take the sugar from your bloodstream and use it for fuel or storage. Imbalances in blood sugar regulation and high-sugar diets are linked to an increased risk of obesity, type 2 diabetes, and heart disease (50, 51, 52). Strawberries appear to slow glucose digestion and reduce glucose and insulin spikes after a high-carb meal compared to a high-carb meal without strawberries (53, 54, 55, 56). As such, strawberries may be particularly useful in preventing metabolic syndrome and type 2 diabetes. Cancer Prevention Cancer is a disease characterized by the uncontrolled growth of abnormal cells. Cancer development and progression is often associated with oxidative stress and chronic inflammation (57, 58). A number of studies suggest that berries may help prevent various types of cancer through their ability to fight oxidative stress and inflammation (59, 60, 61). Strawberries have been shown to inhibit tumor formation in animals with oral cancer and in human liver cancer cells (62, 63). The protective effects of strawberries may be fueled by ellagic acid and ellagitannins, which have been shown to stop cancer cell growth (64, 65). More human research is needed to improve understanding of the effects of strawberries on cancer before firm conclusions can be drawn. SUMMARY Strawberries may reduce your risk of heart disease and cancer and help regulate blood sugar.

Side Effects Strawberries are usually well tolerated, but allergies are fairly common—especially in young children. Strawberries contain a protein that can cause symptoms in people who are sensitive to birch pollen or apples — a condition known as pollen food allergy (66, 67, 68). Common symptoms include itching or tingling in the mouth, hives, headaches, and swelling of the lips, face, tongue, or throat, and in severe cases, breathing problems (69). The allergy-causing protein is thought to be linked to the anthocyanins in strawberries. Colorless, white strawberries are usually well tolerated by people who might otherwise be allergic (70). Additionally, strawberries contain goitrogens, which can impair thyroid function in people with thyroid problems (71). SUMMARY Strawberry allergy is fairly common, especially in children. People who are sensitive to birch pollen or apples may experience symptoms after eating strawberries.

Today’s Miracle of the Day was inspired by Alyssa from AL. Alyssa Wonders, “How many seeds does a strawberry have on the outside?” Thanks for WONDERING with us, Alyssa!

We have some berry-troubling news (pun intended!). Strawberries aren’t actually berries. Some people don’t even consider them fruits!

What’s going on here? Follow us as we try to turn this mystery on its head!

People who study plants — called “botanists” — don’t think of strawberries as true berries. True berries, like cranberries and blueberries, have seeds inside them. If you cut open a strawberry, you will immediately notice that there are no seeds inside.

Of course not! The seeds are outside, right? Well, roughly…

Technically, what we refer to as a strawberry is an enlarged part of the plant called the “receptacle” that sits adjacent to the part of the plant called the “stamen.” Normally, a fruit develops from the ovaries of a flower.

However, most scientists — and all chefs — still consider strawberries to be a fruit. Sometimes strawberries are referred to as “aggregate sub-fruits” because the part we eat comes from the part that contains the ovaries and not the ovaries themselves. Scientifically, the strawberry belongs to the Fragraria genus, which makes it a close relative of the rose.

The “seeds” you see on the outside of a strawberry are actually the plant’s ovaries and are called “achenes.” Each “seed” is technically a separate fruit that contains a seed within.

Despite all this confusion about strawberry seeds, most strawberries aren’t actually grown from seed! As strawberry plants grow, they send out thin growths called “runners” or “clones.”

These runners look like strings. When they reach the ground, they send roots into the ground. The roots produce new strawberry plants.

How did the humble strawberry get its name? No one knows for sure, but there are some ideas as to how the name might have come about.

Some believe that 19th-century English children would pick strawberries and thread them onto blades of grass to sell as “berry straws.” Others believe the name comes from the practice of placing straw around the plants to protect them from the weather. Most people, however, believe that “strawberry” comes from “scattered berries” since strawberries appear to be “scattered” on the plants on which they grow.

The state of California produces nearly 90 percent of the strawberries consumed in the United States. In 2010, more than 2 billion pounds of strawberries were hand picked and shipped across the country.

Fun Strawberry Facts:

“Why do strawberries have their seeds on the outside and not on the inside?” That was the question recently asked by one of my daughters. I had no idea, so I reached out to Chris Gunter, an associate professor of horticultural sciences at NC State. And the answer surprised me.

First of all, strawberries don’t keep their seeds outside of their fruit. The things we think of as strawberry seeds aren’t seeds—and the big, red strawberry “fruit” isn’t technically a fruit.

In “real” fruit, such as peaches*, a flower is pollinated and then the ovary of the flower swells and becomes the fruit with the seed or seeds in the middle.

Not so with strawberries.

When a strawberry flower is pollinated, the fruit does not swell. The fertilized ovaries in the flower form single, small, dry fruits. These “seeds” on the outside of a strawberry are actually the fruit, each containing a single seed.

The ripe, red, fleshy part that we call the strawberry “fruit” is actually swollen vascular tissue – the part of the plant that connected the flower to the stem. When a strawberry flower is pollinated, it causes the vascular tissue to grow and change.

But that still doesn’t answer the question, it just changes it a bit. Why are the small, dry fruits on the outside of the red, sweet thing we all like to eat?

The short answer is that we don’t really know what evolutionary forces led to the strawberry evolving the way it did.

However, Gunter notes, “There are a few basic reasons why plants have evolved different types of fruit. One reason is to wear something that spreads seed.”

A good example is the avocado. Scientists believe the avocado, with its huge wood-like seeds, evolved to be eaten by giant animals that lived thousands of years ago. One of these animals would eat some avocados and either leave partially eaten fruit (and its seeds) nearby, or the seed would go all the way through the animal and be left in its litter. With these giant beasts no longer with us, avocados now rely on human intervention to disperse their seeds.

“A second evolutionary approach is that plants find ways for their fruits to spread themselves,” says Gunter. “For example, they can fly in the wind like a dandelion or be moved by water like a coconut.”

The third possibility is that a plant finds ways for a fruit to discourage animals from eating it. “For example, the gingko fruit smells foul,” says Gunter. “The goal there is that the fruit doesn’t get eaten so the seed can rely on the nutrients in the fruit to support its growth.”

Presumably the strawberry chose evolutionary option number one – put on something to disperse the seeds. But we don’t know the details.

*Note: The example of a real fruit was originally an apple. And then someone told me that apples aren’t real fruits either. In fact, they belong to a group called pseudocarps, or false fruits. That’s because the part we call the fruit is made from parts of the plant other than the ovary. And – surprise – the fleshy part of an apple also consists of vascular tissue. In other words, it was pretty much the worst example I could have come up with as an alternative to a strawberry. But now I know – and so do you!