草莓主要的营养价值体现在其维生素C含量非常高。近年来的研究发现,维生素C除了可以预防坏血病外,对动脉硬化、冠心病、心绞痛、脑溢血、高血压、高血脂等疾病,都有积极的预防作用。此外,草莓中的胡萝卜素是合成维生素A的重要物质,具有明目、养肝的作用。国外最新研究还指出,草莓中含有一种胺类物质,对治疗白血病和再生障碍性贫血有一定的功效。中医认为,草莓有去火、解暑、清热的作用,春季人的肝火往往比较旺盛,吃点草莓可以起到抑制作用。另外,草莓最好在饭后吃,因为其含有大量果胶 The main nutritional value of strawberry is reflected in its very high vitamin C content. In recent years, the study found that vitamin C in addition to prevent scurvy, the atherosclerosis, coronary heart disease, angina pectoris, cerebral hemorrhage, hypertension, hyperlipidemia and other diseases, have a positive preventive effect. In addition, the carotene in strawberry is an important substance of synthetic vitamin A, which has the function of eyesight and nourishing the liver. The latest foreign research also pointed out that strawberry contains an amine substance, the treatment of leukemia and aplastic anemia have a certain effect. Chinese medicine believes that the strawberries to the fire, Jieshu, heat the role of people in the spring is often relatively strong anger, eat strawberries can play a suppressive role. In addition, it is best to eat strawberry after a meal because it contains a lot of pectin