Finally, I want to introduce a fourth fruit is strawberry. strawberry is a spring fruit species that is widely grown. From now on, Let's learn about strawberry's history and nutrition.

- history
Strawberry was grown in France during the late 18th century. The French began eating the strawberry from to their gardens for harvest in the 1300s. By the 1500s  cultivation of the strawberry became more common.

- In korea
Strawberries are popular and rewarding plants to grow in the domestic environment. Be it for consumption or exhibition purposes, almost anywhere in the world. The best time to plant is in late summer or spring. Strawberries will survive many difficult conditions, but during fruit formation, moisture is vital, especially if growing in containers.

- Nutrition.
One cup of strawberries contains approximately 45 kilo-calories and is an excellent source of vitamin C and flavonoids. This fruit is very low in saturated fat, cholesterol and sodium. It is also a good source of folate and
potassium, and a very good source of dietary fiber, and manganese One serving of about eight strawberries provides more vitamin C than an orange. The strawberry is among the top 20 fruits in antioxidant capacity.
Recent research has shown strawberries to be a surprisingly fragile, perishable, and delicate fruit. Food scientists recently took a close look at storage time, storage temperature, storage humidity, and degree of strawberry ripeness and found significant differences between different types of strawberry storage. On average, studies show 2 days as the maximal time for strawberry storage without major loss of vitamin C and polyphenol antioxidants.

This time, I want to introduce a third food is ogokbap. Ogokbap is usually eaten to korean people during the end of winter, especially on the first full moon of the year.(jeongwol daeboreum) For this reason, I will introduce ogokbap in my representative foods of spring page.

So, now let's take a look at ohgokbap.

Ogokbap is a kind of korean food made of steamed rice mixed with grains including foxtail millet, afrian millet and soy beans(red and black bean). but, the concept of making ogokbap is not fixed. Nowdays, koreans want to make ogokbap with many different kinds of grains that do not use those traditionally used in the past. Due to use of materials good for the body, ogokbap have been loved by koreans.

Specially and simply, Learn how to make ogokbap.
First, Wash red and black beans together, soak for an hour or so Cook together for short time.

Second, Wash the rice and soak for 1/2 hour. Wash cha jo separately, wash carefully until clear water comes out.

Third, Mix rice, beans, and millet. Put water to cover, and about 1" above the mixed grains

So far, I have been talking about ohgokbap. Ogokbap is representative korea food. but I don't know about ogokbap. This time is my opportunity to know about ogokbap.