The nutritional value of strawberries usually focuses on the fruit’s strong manganese and vitamin content. But as it turns out, the leaves are just as potent.
In fact, this delicious berry’s fresh leaves contain higher ORAC values than the actual fruit part. In researching edible food scraps, we found several studies on the potential of certain food parts.
Scientists are actively looking at food scraps, including strawberry leaves, and the potential to turn them into healthy products.
But we prefer to simplify: toss the leaves into your blender for some nutrient induced smoothies or sprinkle them on top of salads.
Why? It turns out that strawberry leaves are swarming with bioactive compounds, including anti-inflammatory, disease-fighting flavonoids like quercetin and kaempferol.
Kaempferol is known to inhibit cancer cell growth and induce cancer cell death while preserving normal cell viability.