Strawberry Powder

Strawberry is a small, low-lying, spreading shrub. It bears small white flowers which eventually develop into small conical, light green, immature fruits. They turn red up on maturity with each berry featuring red pulp with tiny, yellow color seeds piercing through its surface from inside. Its top end carries a green leafy cap and stem that is adorning its crown.

Each berry features conical shape, weighs about 25 grams and measures about 3 cm in diameter. The berries have the taste that varies by cultivar type, and ranges from quite sweet to acidic.

• Strawberry is low in calories (32 cal/100 g) and fats but rich source of health promoting phyto-nutrients, minerals, and vitamins that are essential for optimum health.
• Strawberries have significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins and ellagic acid.
• Strawberry has an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 3577 µmol TE per 100 grams.
• It is easily digested and is not subject to acetous fermentation in the stomach.
• The fresh fruit removes discoloration of the teeth if the juice is allowed toremain on for about five minutes and the teeth are then cleansed with warm water, to which a pinch of bicarbonate of soda has been added.
• Fresh berries are an excellent source of vitamin-C (100 g provide 58.8 mg or about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
• The fruit is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrate, proteins and fats.
• Strawberries contain vitamin-A, vitamin-E and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin, and beta-carotene in small amounts.
• These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.