- NUTRITIONAL WELLNESS
- KNOW YOUR SERVING
- BODY SMART
- MEAL PLANNING
- TIPS & TRICKS
- UNDERSTANDING FOOD LABELS
Strawberries have been grown in Germany and sold from the end of April to mid-July for the past 150 years. Alongside apples, these plump, red, juicy berries are the most popular type of fruit in Germany. Around 53,500 tonnes of strawberries are consumed each year in Germany. There is a wide range of a thousand varieties throughout the world, each with its own characteristic flavour, colour and size. The cultivated strawberry we have today is the result of extensive cross-cultivation with varieties from all corners of the globe. They are still picked by hand as they always have been, or are available as pick-your-own.
Ingredients and nutritional values
Strawberries are made up of 90% water – yet they taste anything but watery. The substances responsible for this are the fruit acids, flavours and, of course, the fruit sugar they contain. In addition, strawberries also provide a large number of vitamins and minerals. These include vitamin C in particular, which strawberries contain in abundance. Around 150g is enough to supply an adult’s daily requirement of vitamin C. Strawberries also contain a comparatively high amount of potassium and magnesium, plus some folic acid. Nutritional values: based on 200g uncooked weight, corresponds to approx. 10 fresh strawberries.
based on 200g uncooked weight, corresponds to approx. 10 fresh strawberries
|Energy:||64 kcal/256 kJ|
|Vitamin C:||124mg (124%)*|
|Folic acid:||130 µg (32%)*|
Source: The large GU Nutritional Information table, 2006/07. The recommended daily intake amounts correspond to the reference values for nutrient intake (2000) for an adult. *of the daily recommended intake
It’s best to buy strawberries picked straight from the field, or even to pick them yourself. Small and medium-sized berries often have more flavour than large ones. Since this is a fruit that spoils easily, it is especially important to check you are getting good quality. The fruits should be not too big, red all over, dry and feel firm to the touch.
Strawberries will only stay fresh for a few days and are very delicate. They should therefore not be stored, in a cool, dry environment, for longer than one to two days. A fridge or cellar is an excellent place to store them. If you store the berries on top of each other or under pressure they will soon turn mushy. To keep strawberries for longer, freeze them without cleaning or washing them. This ensures that they stay nice and firm after thawing. If you wash the berries, be sure to dry them thoroughly before freezing. Our tip for when out and about: strawberries can be transported effectively in a flat plastic box.
Cooking with strawberries
Strawberries taste their best when freshly picked. They are delicious served fresh as a dessert with yoghurt, quark or pudding. They make a tasty cake filling, or can be sliced and eaten together with Camembert on a roll or toast. Eaten the traditional way with a dollop of cream, they are popular with everyone young and old. Strawberries taste sophisticated when combined with black pepper and balsamic vinegar, or with iceberg lettuce in a salad.
Particular characteristics and nutritional information
Strawberries are not only healthy, they are also good for your figure. Anyone who likes strawberries can eat them with a clear conscience. A generous, 250g portion only contains around 80 kcal. Strawberries are therefore an excellent choice for a figure-friendly snack between meals.