Strawberries are synonymous with summertime – sweet, tasty and perfect for baking. There’s a complex science behind why strawberries are so sweet when they contain relatively little sugar – and it’s all to do with their high acid content. As strawberries ripen they become more sugary and less acidic. When eaten, it is believed that this ruby fruit may provide a protective effect on the heart. This is down to the colourful pigments in the fruit, anthocyanidins, which can help prevent inflammatory conditions and heart disease.
Strawberries are widely used in the baking industry – from making jams to topping beautiful cakes and gateaux. They can also be freeze-dried to prolong their life span. More rarely is the actual fruit used as a flavouring. And though synthetic strawberry flavourings are widely used, it’s hard for them to compete with the real deal.
The strawberry’s leafy crown is also a nutritious powerhouse. They’re known to be rich in antioxidants, anti-inflammatory agents and bioactive compounds. It’s not only the fruit itself that is rich in vitamin C either – the leaves are also a good course of this vitamin. Some believe that a tea made from strawberry leaves can also help the proper and healthy functioning of the body.
Despite the fruit’s sweet taste, the fact they are actually low in sugar makes them ideal for people following a low GI diet, such as diabetics. In addition, strawberries show extra promise for diabetics, thanks to polyphenols – plant compounds that it is thought can help regulate blood sugar.
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All of our content is researched and reviewed by our experts. While we, Joseph Flach & Sons Ltd, do not make use of our products for health, beauty or other recreations such as brewing or distilling; our clients do. Please ensure that any products you buy from us are suitable and safe to use in your stock. We do not accept liability around the suitability of our products in any end-use.
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