Plant Family: Rosaceae – Rose Family Rosaceae includes herbs, shrubs and trees. Many edible fruits are from the Rose Family such as apples, pears, quinces, apricots, plums, cherries, peaches, raspberries, loquats, and strawberries, almonds!
Strawberry is low in calories (32 cal/100 g) and fats but rich source of health promoting phyto-nutrients, minerals, and vitamins that are essential for optimum health.
Strawberries have significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins and ellagic acid. Scientific studies show that consumption of these berries may have potential health benefits against cancer, aging, inflammation and neurological diseases.
Fresh berries are an excellent source of vitamin-C (100 g provide 58.8 mg or about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
The fruit is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrate, proteins and fats.
Strawberries contain vitamin A, vitamin E and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin, and beta-carotene in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Roasted Strawberry Miso Ice Cream From David Lebovitz
For the roasted strawberries: 1 pound (450g) strawberries 3 tablespoons golden syrup, maple syrup, or light-flavored honey 1/2 teaspoon balsamic vinegar a few turns of black pepper
For the ice cream custard: 1 cup (250ml) whole milk 1/2 cup (100g) sugar 5 large egg yolks 2 tablespoons white miso (such as saikyo, shiro, or shinshu) 1 3/4 cups (430ml) heavy cream 1/4 teaspoon vanilla extract
1. Preheat the oven to 375ºF (190ºC).
2. Hull the strawberries and cut them in quarters. In a wide shallow baking dish with high sides (one that will fit all the berries in a single layer, with space between them), toss the berries with the golden syrup, balsamic vinegar, and black pepper.