One of the first rules of nutrition -- endorsed by experts but also mandated by simple common sense -- is to consume products that are in season. Besides being cheaper, this is the best guarantee that the product will be at their freshest and their nutritional qualities optimum. For this reason there is no better time to eat strawberries than at the end of winter and the onset of spring. Furthermore, there are few fruits so popular. Hardly anyone does not like strawberries, and for most people it is their favorite fruit.

A natural source of vitamins
Like other fruit, strawberries are rich in carbohydrates, namely fructose, glucose and xylitol, although its sugar concentration is lower than that of bananas and grapes, for instance. Thus they are relatively low in calories -- 35 per 100 grams � and fine for people watching their weight. But the big nutritional benefit of them is vitamin C. The concentration of this reaches 60 mg per 100 grams of strawberry, placing them above even citrus fruits. It is well-known that this fruits serves as a powerful antioxidant, intervenes in absorption of iron, formation of collagen and red blood cells, among other functions. Chief among these is keeping the body�s defenses strong.

Strawberries� vitamin content is amplified by large amounts of E and A (0.2 mg and 5 mcg, respectively) and large amounts of potassium, calcium and magnesioum. And they are low in sodium. This abundance of potassium and low amount of sodium make them good for people with high blood pressure. They also have significant amounts of fiber, a subtance essential for good functioning of the intestines and keeping cholesterol levels down. They also have follic acid, which is essential for good cell multiplication. The absence of it can cause cardiovascular problems.

Anti-inflammatory and disinfectant qualities
Besides these components, strawberries contain citric acid,  which disinfects, and salicylic acid, the same element found in aspirin and known for its anti-inflammatory and anti-clotting properties. They also purge, and their anti-inflammatory qualities make them good for ailments such as arthritis or gout. Nor should we forget that their large amounts of mucilage makes them good for fighting constipation and lazy intestines.

If you want to take advantage of all the health and curative advantages of strawberries, look to other parts of the plant, such as the leaves. They are an excellent natural remedy for diarrhea because of their tannin content and for healing cracks in the skin, even chilblains. You can even prepare a gargle for treating mouth problems, inflammed gums and pharyngitis.

Similar but different
Spain has two kinds of fruit like this, called �fresas� and �fresones�, although both translate as strawberry. Their nutritional qualities are identical and both come from the same family, but the latter result from a mix between an Andean berry and a strawberry in the strict sense of the word. The �freson� is bigger and its flavor somewhat less intense. It is grown massively on farms and in greenhouses. This leads to massive production that can reach any market. When choosing strawberries it is important for them to be ripe, neither green nor dark red. Green means they are not ripe yet and dark red means they are over-ripe.  They should be deep red in color and intact. Buy them to eat the same day or the next day. To preparare them, wash them in cold water and remove the green stem from the upper part. Don�t soak them so as not to lose aroma, taste or nutritional qualities.