Why is strawberry the most suitable fruit for women?

We recommend this lovely fruit to our female friends not only because of its pleasant appearance, but also because of its rich nutritional content. The heart-shaped shape of the strawberry reminds us of the beautiful feelings in the world. The gradually transitioning red color brings people infinite comfort and pleasure. The sweet and delicious taste makes people visit frequently and cannot let go. We recommend this lovely fruit to our female friends not only because of its pleasant appearance, but also because of its rich nutritional content.

Strawberries are rich in iron

Nutritionists have done a lot of explanations about the multiple nutritional values ​​of strawberries. What I want to emphasize is that strawberry, as a plant-based food, has an outstanding "iron supplement" effect. This is difficult to achieve with ordinary vegetables and fruits. Every 100 grams of strawberries contains about 2 grams of iron. 500 grams of strawberries can provide half of an adult's daily iron requirement. This shows that the iron content of strawberries is indeed very high.

Women need more iron than men

We recommend strawberries especially to women because the nutrient needs of boys and girls differ greatly starting from puberty. Among all nutrients, either the recommended intake for boys and girls is the same, or the intake for boys is higher than that for girls (for example: zinc, vitamin A, vitamin B1, B2, niacin). Only the intake of iron is higher for girls than for boys. This difference begins at the age of 11 to 12, passes through adulthood at the age of 18, and lasts for nearly 40 years until women's menstruation stops at the age of 50. When a woman is pregnant, iron is also a nutrient that must be supplemented throughout the entire pregnancy period. This shows how important iron is to a woman's life!

Strawberry's own iron conversion factor

However, iron is not widely found in foods in nature. For example, dairy products and eggs in animal foods are "iron-poor" foods. The iron in plant foods is often "trivalent iron" which is not easily absorbed by the human body. It needs to be converted into "divalent iron" with the help of stomach acid, vitamin C, organic acids and other ingredients before it can be easily absorbed by the human body. The vitamin C content in strawberries is very high, about ten times higher than that in watermelon, apple, grape, and pear, and higher than that in most citrus fruits. Strawberries also contain a variety of organic acids, such as citric acid, malic acid, etc. These organic acids can also stimulate the secretion of gastric juice. In this way, vitamin C, organic acids and gastric acid work together to comprehensively promote the absorption of plant iron.

Many plant foods also contain iron, such as spinach, black fungus, seaweed, black rice, brown sugar, etc., but they are not as good as strawberries, which have sufficient "conversion factors". Therefore, we say that strawberries are one of the few plant foods that are good for iron supplementation.