strawberries-manufacturing-composition-and-qualities

Definition:

Strawberries or strawberries, fruit Aromatic species of pink, red color glossy, and its skin covered with dark-colored pills. These pills are the real fruit of the strawberry tree, they are the fruit of their own. So-called false strawberry fruit.

Types:

There are 600 species of strawberries, different form, color and taste. Mismatch strawberry red, yellow and white strawberry strawberries. The more the fruit of the strawberry large whenever contained more water, and whenever they are small in size whenever a stronger taste.

Season:

Depending on the type of strawberries, maturity from May to September season runs. But with the development of agricultural techniques, it became possible to produce also from April to November

Uses:

You can eat fresh strawberries alone, or cut and add them with fruit salad, or even Ngmasha with cream or liquid chocolate. As used strawberries and strawberry flavors with dairy products such as milk, ice cream, milkshakes Shaik, Asamove yogurt.

And the intervention of strawberries in the preparation of various sweets such as cheesecake, strawberry pie and cake. It can also work to squeeze strawberry syrup or various cocktails.

And damaging its benefits:

Strawberry fruit and refreshing light, which is very rich in vitamins, especially vitamin C, which stimulates the immune function, and serves to protect the eye from harmful rays, and strengthen the cornea and retina and Tqoathma.

Strawberry is made up of a large number of antioxidant elements that protect against cancer, heart disease, also resist the emergence of signs of aging.

And it is available in many nutrients such as magnesium strawberries, potassium, and manganese that help strengthen bones and adjust blood pressure.

But strawberries are considered among the most allergenic foods, so it is advisable not to overdo it.