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The product is prepared from sound, fresh, properly ripened, stemmed, washed and sorted strawberries. Product shall meet or exceed Grade B requirements, following the U.S. Standards for Grades of Frozen Strawberries, dated February 1, 1958, Fifth Issue.
|Standard Plate Count||<10,000/g|
|Yeast & Mold||<5,000/g|
Shelf Life and Storage
Product is to be frozen promptly upon processing and maintained at a temperature of zero degrees Fahrenheit or below.
|Category||Nutrient||Units||1 cup (144 g) whole|
|Total lipid (fat)||0.53|
|Carbohydrate, by difference||10.1|
|Fiber, total dietary||3.3|
|Vitamins||Vitamin C, ascorbic acid||mg||82|
|Vitamin A, IU||IU||39|
|Vitamin A, RE||µg RE||4.3|
|Vitamin E||mg ATE||0.20|
|Lipids||Fatty acids, saturated||g||0.03|
|Fatty acids, monounsaturated||0.075|
|Fatty acids, polyunsaturated||0.27|
The world-famous garden strawberry is one of the most common garden cultivars.
It is generally not known that strawberries are in the same family of the rose flower (Rosaceae) and are really not considered a fruit: the part we eat does not consist of the plant's ovaries (the common definition of fruit), but of the hypanthium (a saucer-shaped structure that holds the ovaries).
In addition to having a very important nutritional value, with an abundance of antioxidants like anthocyanins, strawberries have been used for centuries as symbols of purity and longevity (they were used as sacred symbols by Christian stonemasons) and depending on cultures were believed to prolong life (like the famous 18th century writer Fontenelle, a centenarian who believed strawberries to be the cause of his longevity) or to be highly poisonous (like in Argentina until 1850).