The ancestor of the strawberry that is consumed in Europe is American. The strawberry that we know at the moment was introduced in Europe by the first colonos of Virginia (the United States). Nowadays, nevertheless, the most commercialized they are strawberries of intensive culture that with the aid of conservatories are able to be presence all the year old in the market of our country.

The strawberries are fruits that contribute few calories and whose more abundant component, after the water, is the carbon hydrates (fruitful, glucose and xilitol). It emphasizes his fiber contribution, that improves the intestinal transit. In which one talks about to other nutrients and organic compounds, the strawberries are very good vitamin source C and acid citrus (of action disinfectant and alcalinizadora of it tinkles it, power the action of vitamin C), salicílico acid (of antiinflammatory and anticoagulating action), málico and oxalic acid, potassium and in smaller proportion they contain vitamin and, that takes part in the stability of the sanguineous cells and in the fertility. Vitamin C has antirust action, like the vitamin and and the
flavonoides (antocianos), vegetal pigments that confer to these fruits
their characteristic color to him. Vitamin C takes part in the formation of colágeno, red bones and teeth, globules and favors the absorption of the iron of foods and the resistance to the infections.
The fólico acid takes part in the red and white globule production, in the genetic material synthesis and the formation antibodies of the immunological system. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular
activity and takes part inside in the balance of water and outside the cell.