Botanically, the strawberry is a fake fruit produced by the strawberry, a Rosaceae family plant. There are wild strawberry kinds whose fake fruits should not be eaten. The edible strawberry is made from grown strawberries, the most common of which being Fragaria x ananassa. It is more generally known as a "garden strawberry." Strawberry cultivars are available in over 600 different variations. The majority of them bloom in the spring. Strawberries come in a variety of varieties: Rising strawberries produce constantly from May through frost; semi-rising strawberries bloom twice a year, with a second blossoming in July; Strawberries that do not reappear and are only available in the spring. It's worth noting that farmed strawberries thrive on acidic soils. Humus should be added to them on a regular basis. Strawberries, on the other hand, should not be planted on calcareous soil. Its fibre and antioxidants help to fight against a variety of diseases, including cancer. The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day and taking advantage of seasonal variability. Strawberries are available as early as April and continue to be available from May through September, depending on the type. One serving of fruit is around the size of five big strawberries. Numerous studies have shown that eating a lot of vegetables and fruits, especially strawberries, can lower your risk of heart disease, some cancers, and other chronic diseases. Their high vitamin, mineral, and antioxidant content, as well as fiber content, would have a significant protective impact. Consume strawberries, which are abundant in antioxidants, which help prevent cells from damage caused by damaging free radicals. They strengthen inter-neural connections by lowering inflammation, which causes neuronal damage, and so increase cognitive capacities. Nutritional and caloric values ​​of strawberries For 100 g of raw strawberries: