Family Japanese Strawberry

Origin: Vietnam

Characteristic:

Japanese strawberry
Strawberries have a sweet and sour taste and natural aroma.
Eating strawberries helps increase resistance, prevent cancer, and beautify the skin.
Can be eaten directly, used in salads, cakes, smoothies, yogurt…
Nutritional information:

The amount of protective and antioxidant substances in strawberries is 10 times that of carrots, helping to eliminate harmful free radicals and slow down the aging process.
Ellagic acids, lutein and zeathaccins combined with vitamin C found in strawberries help prevent cancer, suppress tumor growth, destroy free radicals and neutralize potential negative effects on cells in the body.
Strawberries have a cooling effect that helps to cool and detoxify effectively.
Strawberries are also often used in diets for obese people, helping to lose weight effectively.
Vitamin C in strawberries helps produce collagen, improving skin elasticity.
The vitamin C content in strawberries is considered higher than that of oranges, helping to increase resistance and reduce flu.
Instructions for use:

Gently rinse strawberries under water.
Wash as you eat, do not wash all of the strawberries to avoid bruising.
Avoid touching strawberries too many times because the thin skin of strawberries is susceptible to mold and spoils quickly.