Fruits

Nutrition Facts Strawberries

Strawberries are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber, potassium, and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories36
Protein0.6g
Carbs8g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 36 kcal
Protein 0.64 g
Total Fat 0.22 g
Carbohydrates 7.96 g
Fiber 2 g
Total Sugars 4.86 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 90.83 g
Energy (Atwater General Factors) 36.4 kcal
Energy (Atwater Specific Factors) 32.67 kcal
Nitrogen 0.1 g
Protein 0.64 g
Total lipid (fat) 0.22 g
Ash 0.35 g
Energy 32 kcal
Energy 136 kj
Carbohydrates
Carbohydrate, by difference 7.96 g
Sugars, Total 4.86 g
Sucrose 0 g
Glucose 2.24 g
Fructose 2.62 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Starch 0.04 g
Fiber, total dietary 2 g
Sugars, Total 4.89 g
Lipids
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.01 g
SFA 18:0 0.003 g
MUFA 18:1 0.04 g
PUFA 18:2 0.09 g
PUFA 18:3 0.07 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.04 g
Fatty acids, total polyunsaturated 0.16 g
Fatty acids, total saturated 0.02 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0.001 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Phytosterols 12 mg
Amino acids
Isoleucine 0.02 g
Leucine 0.03 g
Lysine 0.03 g
Cystine 0.006 g
Valine 0.02 g
Arginine 0.03 g
Histidine 0.01 g
Aspartic acid 0.15 g
Serine 0.03 g
Methionine 0.002 g
Phenylalanine 0.02 g
Tyrosine 0.02 g
Alanine 0.03 g
Glutamic acid 0.1 g
Glycine 0.03 g
Proline 0.02 g
Tryptophan 0.008 g
Threonine 0.02 g
Organic acids
Citric acid 699.8 mg
Malic acid 198.1 mg
Oxalic acid 0 mg
Pyruvic acid 0 mg
Quinic acid 0 mg
Minerals
Calcium, Ca 16.9 mg
Iron, Fe 0.26 mg
Magnesium, Mg 12.52 mg
Phosphorus, P 22.98 mg
Potassium, K 160.7 mg
Sodium, Na 0 mg
Zinc, Zn 0.11 mg
Copper, Cu 0.03 mg
Manganese, Mn 0.37 mg
Selenium, Se 0.4 ug
Fluoride, F 4.4 ug
Vitamins and other components
Vitamin C, total ascorbic acid 59.62 mg
Biotin 0.19 ug
Folic acid 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Tocopherol, delta 0.01 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Carotene, beta 7 ug
Carotene, alpha 0 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 2.2 ug
Lutein + zeaxanthin 26 ug
Tocopherol, beta 0.01 mg
Tocopherol, gamma 0.08 mg
Tocotrienol, alpha 0.01 mg
Tocotrienol, beta 0 mg
Pantothenic acid 0.13 mg
Vitamin D (D2 + D3), International Units 0 iu
Vitamin E (alpha-tocopherol) 0.29 mg
Vitamin B-6 0.05 mg
Niacin 0.39 mg
Thiamin 0.02 mg
Riboflavin 0.02 mg
Folate, total 24 ug
Choline, total 5.7 mg
Folate, DFE 24 ug
Betaine 0.2 mg
Vitamin A, IU 12 iu
Folate, food 24 ug
Vitamin A, RAE 1 ug
Retinol 0 ug
Vitamin B-12 0 ug
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Colorful berry pigments are chemically sensitive

Anthocyanins create many red, blue, and purple colors. They are affected by variety, ripeness, heat, oxygen, and storage, and their metabolites act through biological signaling rather than as a simple antioxidant shield.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.