Strawberries are several species of creeping plants of the genus Fragaria, a name that is related to the «fragrance» that it possesses (in Latin, fraga), cultivated for its
edible fruit. The strawberry is a conical-shaped fruit or almost round, of variable size depending on the species, crowned by green sepals, red in color and with a flavor that varies from acid to very sweet. What most characterizes this fruit is its intense aroma.


  • Origin: Europe
  • Weight/Size:(+) 200 gms
  • Packing Size (Kg)    03 | 05


Strawberries are a type of fruit that grow on plants in the genus Fragaria. They are known for their sweet, juicy taste and bright red color. Strawberries are a good source of vitamin C, fiber, and antioxidants. They are commonly eaten fresh or used in a variety of recipes, such as smoothies, jams, pies, and cakes. Strawberries are also used in the production of juices, syrups, and preserves. They can be grown in gardens or on farms, and are typically in season during the spring and summer months.

  • Light:                                    Full Sun
  • Matures:                               90 days
  • Fruit Size:                              2 Inches Long
  • Plant Spacing:                      12″ to 24″ inches apart
  • Plant Height:                        Medium (10″)
  • Planting Time:                      Spring, Summer
  • Annual/Perennial:                 Perennial
  • Water Requirements:            Twice a week

Sweet, nutritious & delicious

Strawberries and strawberries are fruits with low energy content, whose main component —after water— is made up of carbohydrates (with a moderate amount, around 7% of their weight), mainly: fructose, glucose and xylitol. Source of vitamin C, with a percentage even higher than that of the orange. An average serving of strawberries, 150 g, contains 86 mg of vitamin C; while a medium orange, 225 g, contains 82 mg. Although, in either case, the recommended daily intakes for this vitamin (60 mg) are more than exceeded.
Strawberries contain various organic acids, among which are: citric acid, malic acid, oxalic, and also contain small amounts of salicylic acid.


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