Choose Louisiana strawberries for a nutritious and delicious treat. Besides being naturally sweet and tasty, these locally grown berries require less shipping time than those grown out-of-state.
This helps insure a fresher, higher quality product, according to LSU AgCenter nutritionist Dr. Beth Reames.
Strawberries are naturally high in fiber, vitamin C, folate, potassium and antioxidants, low in calories and practically fat- and sodium-free.
“Ounce for ounce, strawberries have more vitamin C than citrus fruit,” Reames says. One cup of strawberries provides 46 calories, 85 mg vitamin C, and 2.9 grams fiber.
According to the USDA Agricultural Research Service, strawberries have been used in several types of animal and human health studies over the last 10 years, including cancer, heart disease, anti-inflammatory and aging processes.
“These studies show that the anthocyanins, red pigments and other phenolics present in strawberries have healthful properties,” Reames says, explaining,
“Strawberries contain a unique phenolic group, ellagotannins, which are effective in preventing initiation of esophageal cancer.”
The nutritionist adds that strawberries also contain flavonoids, which have been shown to help prevent inflammation and platelet aggregation and help confer strength to capillaries in the human body.
Louisiana strawberries are usually available from early March through the middle of May. In recent years, however, some farmers have had fresh berries in January or February and even late December for the holidays.
Most of the Louisiana strawberries are produced in Tangipahoa and Livingston parishes, although they are grown commercially in several other parishes.
Reames offers a number of consumer tips:
Selection. Berries should have a full red color, bright luster and firm, plump flesh.
Choose fully ripe berries. Strawberries do not ripen after being picked.
The caps should be bright green, fresh looking and fully attached.
Avoid berries with large uncolored or seedy areas or those with mold.
Storage. Use strawberries as soon after purchase as possible.
Take berries home immediately after purchase.
Remove the berries from their market or store container.
Leaving the caps on the berries, sort and spread gently in a flat container.
Store in the refrigerator immediately.
Just before serving, wash them in gently flowing cold water in a colander. Drain and remove caps.
Yield. As a rule of thumb, 1 quart of strawberries equals approximately 3 3/4 cups hulled, whole berries or 2 1/4 hulled, sliced berries.
When purchasing strawberries by the pound, 1 1/2 pounds equal 1 quart.
This will yield about 4 cups of sliced strawberries.
Freezing. Strawberries freeze well with or without sugar. Texture, color and flavor are better when sugar is used.
For related nutrition topics, click on the Food and Health link on the LSU AgCenter homepage at www.lsuagcenter.com.
For local information and educational programs, contact an extension agent in your parish LSU AgCenter office.
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