Strawberries are in season now, which means it’s the perfect time to soak up these delicious and juicy beauties. More than just tasty and good looking, strawberries can give your health a big boost. Strawberries are said to be the best fruit source of Vitamin C and they’re ranked in the top three for best antioxidant sources.
Due to their unique combination of antioxidant and anti-inflammatory nutrients, strawberries may be beneficial in three major ways: 1) Cardiovascular support and potential prevention of cardiovascular diseases 2) Improved regulation of blood sugar, with possible decreased risk of type 2 diabetes 3) Possible prevention of certain types of cancer, including breast, cervical, colon, and esophageal cancer.
Additionally, strawberries are a very good source of blood sugar-regulating dietary fiber, thyroid health-promoting iodine, heart-healthy potassium, folate, omega-3 fatty acids, magnesium, copper, vitamin B6, and vitamin K as well as energy-promoting vitamin B2 and vitamin B5.
One thing to keep in mind is that strawberries have been found to contain high level of pesticides and chemical residues. According to the Environmental Working Group’s 2011 report “Shopper’s Guide to Pesticides in Produce,” strawberries rank third in high pesticide residue. I also don’t feel good about the negative health implications for large-scale farmers, particularly those in California. Everyone should do what’s right for them, but for me, given this information, I feel more comfortable buying strawberries only when they’re in season from small-scale farmers. At my farmer’s market, the cost for a pint of organic strawberries is $5. I can’t afford to buy more than one pint at a time, but I think they’re worth it when I take into account their potential health benefits. I like to enjoy strawberries in the first two days while they’re most fresh, and I’ll also be freezing some along the way to have in smoothie form during the winter months.