As more and more emphasis is placed on building a strong immune system these days, nutrients such as vitamin C are gaining in popularity. According to the Office of Dietary Supplements, fruits and vegetables are the best sources of vitamin C. Getting your vitamin C from food helps the body absorb the vitamin better and minimizes any risk of toxicity.
A serving of 8 large strawberries contains a full day’s worth of vitamin C, about as much as a large navel orange.
Vitamin C in strawberries can work synergistically with their fiber, flavonoids, and other compounds to promote health beyond the immune system. In June 2020, six different universities presented research on the potential health benefits of strawberries at a leading nutrition conference.
Some of the findings included the potential of strawberries to lower cholesterol, fasting blood sugar, insulin resistance, and the risk of Alzheimer’s dementia. Changes in the gut microbiome have also been seen after people ate strawberries, which may have positive effects on gut, colon, and heart health.
Recent surveys have shown that people associate these heart-shaped berries with feelings of joy and summer memories, but strawberries can be enjoyed all year round. Fresh California strawberries are hand picked year round, and frozen strawberries can be found in the freezers of most grocery stores in winter, spring, summer, and fall.
Frozen strawberries as nutritious as they are fresh
Frozen strawberries offer the same nutritional benefits as strawberries. They are harvested at their nutritional peak and frozen immediately. Science shows no significant difference in vitamins, minerals, fiber or antioxidants between fresh and frozen strawberries. People can feel good about having affordable and nutritious frozen strawberries with a longer shelf life all year round.
At the end of the high season, freezing strawberries can be a great option. It is easy to do. Simply rinse the strawberries under cold running water and dry them gently. After removing the stems, place the strawberries on a baking sheet lined with parchment paper and freeze for 24 hours.
Then transfer the strawberries to a plastic freezer bag. Strawberries can stay in the freezer for several months. Frozen strawberries retain their sweetness and are versatile enough to use in recipes ranging from smoothies to ice cream, baked goods to breakfasts.
Here’s a nutritious recipe using frozen strawberries in waffles:
Oatmeal Strawberry Waffles
Time: 15 minutes
Yield: 6 mini / 3 regular waffles
- 1 cup of oatmeal
- 1/2 cup of vegetable milk
- 3 tablespoons of oil
- 1 egg
- 1tsp vanilla extract
- 1 teaspoon of baking powder
- 1/2 cup chopped frozen California strawberries
- Cooking spray
Optional garnishes: maple syrup, fresh California strawberries
Preheat a waffle iron. Whisk together flour, milk, oil, egg, vanilla and baking powder until smooth. Gently fold the strawberries into the mixture.
Grease the waffle iron with cooking spray and pour in 1/2 cup of batter. Cook until golden brown on both sides, about 2-3 minutes.
Repeat until all the dough is cooked.
Optional: Serve chilled with maple syrup and fresh strawberries.
The nutrition for this recipe is available at www.CaliforniaStrawberries.com/strawberry-oat-waffles.