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Strawberry contains a wide range of nutrition, such as rich vitamin A, C, E, PP, B1, and B2, carotene, tannic acid, aspartic acid, copper, straw amine, fruit acid, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanin. Carotene and vitamin A can relief night blindness, maintain the health of epithelia tissue, protect eyes and liver and accelerate growth. The rich dietary fiber can also accelerate bowel movements, speed up digestion process to cure constipation and prevent hemorrhoids and intestinal cancer.
Strawberry is regarded as cold nature, that means it should not be eaten excessively. Otherwise, may cause uncomfortable due to gastrointestinal cold. Eating more than 10-20 strawberries are deprecated, while children should eat less.
Strawberry in average size and the deeper red colour is recommended to be purchased.
Cooking methods:
Make into juice, sauces, western dessert.
Strawberry milkshake, strawberry ice cream, strawberry pudding, strawberry cheesecake.