Fruit intake has been linked to lowering the risk of Cardiovascular Diseases

Trials have shown that you can get a 20 to 25 percent reduction in risk of heart disease by replacing carbohydrates with two servings of fruit a Day

Berries, like strawberries and blueberries, contain a myriad of antioxidants that combat free radicals to maintain healthy blood vessels, blood pressure, cholesterol and heart tissue. These benefits may delay or prevent the development of cardiovascular disease, a heart attack or stroke.
The flavonoid quercetin, contained in strawberries, is a natural anti-inflammatory that appears to reduce the risk of atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol in animal studies.
Strawberries are a low glycemic index food and high in fiber, which helps to regulate blood sugar and keep it stable by avoiding extreme highs and lows.
Strawberries are a smart fruit choice for diabetics, as they have a lower glycemic index (40) than many other fruits.
Strawberries are a great source of folic acid.
Adequate folic acid intake is essential for pregnant women to protect against neural tube defects in infants.
One cup of sliced, fresh strawberries, or 166 grams (g), contains a range of important nutrients in the following amounts:

• Calories: 53 kcal
• Protein: 1.11 g
• Carbohydrates: 12.75 g
• Dietary fiber: 3.3 g
• Calcium: 27 mg
• Iron: 0.68 mg
• Magnesium: 22 mg
• Phosphorus: 40 mg
• Potassium: 254 mg
• Vitamin C: 97.6 mg
• Folate: 40 micrograms (mcg)
• Vitamin A: 20 international units (IU)

This nutritional powerhouse also contains a range of powerful antioxidants, including anthocyanins, ellagic acid, quercetin, and kaempferol. These have all been shown to have protective effects against certain types of cancer.