Leaves trifoliate, leaflets short peduncle, thick texture, obovate or rhombic, dark green above, almost hairless, pale white-green below, sparsely hairy, dense along veins; Petiole densely spreading yellow pilose. Cymes, with a short-stalked leaflet below the inflorescence.

Flower bisexual; Sepals ovate, slightly longer than accessory sepals; Petals are white, suborbicular or obovoid. Aggregate fruit is large, with persistent sepals standing upright and attached to the fruit; Achene apex ovoid, smooth. The flowering period is April-May and the fruiting period is June-July.

Five nutritional values of strawberries.

1, vitamin A Strawberry is rich in vitamin A, which has the functions of improving eyesight, adjuvant treatment of various eye diseases, enhancing immunity, scavenging free radicals, promoting growth and development, and protecting gastric and respiratory mucosa.

2. Carotene. Carotene contained in strawberry is an important substance to synthesize vitamin A, which has the function of improving eyesight and nourishing liver.

3. Tannic acid. Strawberry is a plant rich in tannic acid, which can absorb and prevent the absorption of carcinogenic chemicals in the body and has the function of preventing cancer.

4, aspartic acid. Strawberry contains aspartic acid, which can naturally and peacefully remove heavy metal ions from the body.

5, copper. Rich in copper, copper is an indispensable micronutrient for human health, which has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.

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People's Network-Counting Five Nutritional Values of Strawberries