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One serving of strawberries contains approximately 33 kilocalories, is an excellent source of vitamin C, a good source of manganese and provides several other vitamins and dietary minerals in lesser amounts.
Strawberry consumption may be associated with a decreased cardiovascular disease risk and that phytochemicals present in strawberries have anti-inflammatory or anticancer properties. Certain studies have suggested that strawberry consumption may have beneficial effects in humans such as lowering blood LDL cholesterol levels, total cholesterol, reducing the oxidation of LDL cholesterol and decreasing the spike in blood sugar after high sugar meals and the spike in blood cholesterol seen after high-fat meals.
Strawberry consumption may be associated with a decreased cardiovascular disease risk and that phytochemicals present in strawberries have anti-inflammatory or anticancer properties. Certain studies have suggested that strawberry consumption may have beneficial effects in humans such as lowering blood LDL cholesterol levels, total cholesterol, reducing the oxidation of LDL cholesterol and decreasing the spike in blood sugar after high sugar meals and the spike in blood cholesterol seen after high-fat meals.