The sweet and sour strawberry is already on the market in early spring. Because of its high nutritional value and suitability for spring health preservation, it is hailed by nutritionists as the "first fruit of spring."
"Compendium of Materia Medica" records that strawberries can moisten the lungs, strengthen the spleen, nourish the blood, and replenish Qi. For women, children, and those with a weak constitution, it is an excellent tonic. The nutritional ratio of strawberries is very reasonable; its vitamin C content is about 10 times that of an equal amount of watermelon, grapes, or apples. In addition, strawberries are rich in iron, fructose, glucose, citric acid, malic acid, and more. For common spring ailments like lung-heat cough, sore throat, and boils, the nutrients in strawberries can play an auxiliary therapeutic role. Because they are rich in iron, friends with anemia can also eat them often.
Although strawberries are a great appetizer, they are considered "cool" in nature. Therefore, you should not eat too many at once in early spring. This is especially true for people with a weak spleen and stomach, who are prone to diarrhea, or have excess stomach acid; they should be particularly mindful of their portion size. Also, people with a "cold lung" cough (coughing up white phlegm) should not eat strawberries.
Additionally, many people like to cut strawberries into pieces and mix them with yogurt or milk. From a nutritional standpoint, this is not advisable. The components in strawberries can affect the absorption of calcium in yogurt and milk, and also reduce the absorption rate of milk protein.