The Wonderful Strawberry Part2

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The garden strawberry, Fragaria  ananassa, is a hybrid species that is cultivated worldwide for its aggregate accessory fruit, the (common) strawberry. The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, its juicy texture, and it is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milk shakes. Artificial strawberry aroma is also widely used in all sorts of industrialized food products.

The garden strawberry was first bred in Brittany, France, about 1740 via a cross of Fragaria virginiana from eastern North America , which was noted for its flavor, and Fragaria chiloensis from Chile and Argentina brought by Amédée-François Frézier, which was noted for its large size.
Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry, which was the first strawberry species cultivated in the early 17th century.

The strawberry is, in technical terms, an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries (achenes) but from the receptacle that holds the ovaries. Each "seed" on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it. In both culinary and botanical terms, the entire thing is called a "fruit".

As we desire to eat things with health benefits for longevity sake, one food you might consider thinking about adding to your diet is strawberries. Select strawberries that are deep red in color and are free of mold. Get them from markets directly supplied by the farmers. Be careful that you don't buy berries that are too tightly packed in order to prevent damage. Prepare them in salads, smoothies or on their own. Eat them when they are very red in color because this is when they have their nutrient density and the period they taste best. Medium-sized strawberries are often more flavorful than those that are excessively large

For optimum nutrition, when storing strawberries don't keep them in the refrigerator for more than 2-3 days. Store them unwashed and loosely covered. When you're ready to use them, wash them in a strainer under cold water, but don't soak them. Letting them sit in water can actually cause them to lose flavor.

Strawberries are very perishable, so great care should be taken in their handling and storage. Before storing in the refrigerator, remove any strawberries that are molded or damaged so that they will not contaminate others. Replace unwashed and unhulled berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Strawberries will keep fresh in the refrigerator for one or two days. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.

Strawberries really are a nutritious source of vitamin C and they also make a great source of vitamin K. Here's a list of what vitamins are in strawberries.

Vitamin C: 84.7 mg
Vitamin K: 3.2 mcg
Vitamin A: 17 IU
Thiamine: 0.035 mg
Riboflavin: 0.032 mg
Niacin: 0.556 mg
Folate: 35 mcg
Pantothenic Acid: 0.18 mg
Vitamin B6: 0.068 mg
Vitamin E: 0.42 mg
From Wikipedia 
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