School Food for Thought
A recent USDA pilot program showed that increased consumption of fruits and vegetables – including strawberries – improved attention spans, resulted in fewer disciplinary problems, reduced the consumption of unhealthy snacks and even improved test scores. In this same study, children rated strawberries as their favorite fruit.
With the pressure on to improve the nutritional value of meals in schools, a solution for satisfying this challenge and kids’ preference for sweets is to include California strawberries more often in recipes or alone – with breakfast, lunch or as a snack.
California Strawberries pack a powerful nutritional punch!
Essential vitamins, fiber, potassium and phytochemicals. One serving of strawberries - about 8 strawberries - is an excellent source of vitamin C. In fact, a serving of strawberries provides more vitamin C than an orange!
Fiber is considered by the American Heart Association to be important for heart health. Epidemiological studies report that people who eat higher amounts of total fiber have a lower risk of heart disease.
Potassium is an important nutrient to balance electrolytes, aid muscle contractions and maintain a healthy blood pressure.
Antioxidants (including vitamin C) are key to warding off chronic diseases and promoting optimum health. Strawberries are an excellent source of vitamin C. Research shows that the antioxidants in strawberries are efficiently absorbed within one hour after being eaten. Once absorbed, antioxidants fight free radical compounds that can cause chronic illnesses.
In a recent study strawberries ranked second among the top ten fruits in antioxidant capacity (TAC), which is one reason why they may help prevent cancer and heart disease.
Folate may prevent some types of birth defects. It also reduces serum levels of homocysteine, an amino acid that may be an independent risk factor in heart disease.
In addition to traditional nutrients, strawberries are also rich in phenolic compounds such as flavonoids and elagic acid, which are the focus of intense study due to their antioxidant, anticancer and antimutagenic properties. The majority of flavonoids in strawberries are anthocyanins, the compounds responsible for the blue, red and purple hues of berries, grapes and other fruits.
2015 California Strawberry Commission (www.calstrawberry.com)
Essential vitamins, fiber, potassium and phytochemicals. One serving of strawberries - about 8 strawberries - is an excellent source of vitamin C. In fact, a serving of strawberries provides more vitamin C than an orange!
Fiber is considered by the American Heart Association to be important for heart health. Epidemiological studies report that people who eat higher amounts of total fiber have a lower risk of heart disease.
Potassium is an important nutrient to balance electrolytes, aid muscle contractions and maintain a healthy blood pressure.
Antioxidants (including vitamin C) are key to warding off chronic diseases and promoting optimum health. Strawberries are an excellent source of vitamin C. Research shows that the antioxidants in strawberries are efficiently absorbed within one hour after being eaten. Once absorbed, antioxidants fight free radical compounds that can cause chronic illnesses.
In a recent study strawberries ranked second among the top ten fruits in antioxidant capacity (TAC), which is one reason why they may help prevent cancer and heart disease.
Folate may prevent some types of birth defects. It also reduces serum levels of homocysteine, an amino acid that may be an independent risk factor in heart disease.
In addition to traditional nutrients, strawberries are also rich in phenolic compounds such as flavonoids and elagic acid, which are the focus of intense study due to their antioxidant, anticancer and antimutagenic properties. The majority of flavonoids in strawberries are anthocyanins, the compounds responsible for the blue, red and purple hues of berries, grapes and other fruits.
2015 California Strawberry Commission (www.calstrawberry.com)
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