Fruits

Strawberries Nutrition Facts

Strawberries are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber, potassium, and vitamin C.

Calories36

Protein0.6 g

Carbs8 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories36 kcal

Protein0.6 g

Total Fat0.2 g

Carbohydrates8 g

Fiber2 g

Sodium0 mg

Total Sugars4.862 g

Source: USDA FoodData Central, record 2346409

Nutrients

Full nutrient profile

Proximates

Water90.83 g

Nitrogen0.1025 g

Protein0.640625 g

Total lipid (fat)0.22 g

Ash0.345 g

Carbohydrates

Carbohydrate, by difference7.964375 g

Sugars, Total4.862 g

Sucrose0 g

Glucose2.244 g

Fructose2.618 g

Lactose0 g

Maltose0 g

Galactose0 g

Starch0.04 g

Fiber, total dietary2 g

Sugars, Total4.89 g

Organic acids

Citric acid699.8 mg

Malic acid198.1 mg

Oxalic acid0 mg

Pyruvic acid0 mg

Quinic acid0 mg

Minerals

Calcium, Ca16.9 mg

Iron, Fe0.255 mg

Magnesium, Mg12.52 mg

Phosphorus, P22.98 mg

Potassium, K160.7 mg

Sodium, Na0 mg

Zinc, Zn0.114 mg

Copper, Cu0.03471 mg

Manganese, Mn0.3675 mg

Selenium, Se0.4 ug

Fluoride, F4.4 ug

Vitamins and other components

Vitamin C, total ascorbic acid59.62 mg

Biotin0.19 ug

Folic acid0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Tocopherol, delta0.01 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Carotene, beta7 ug

Carotene, alpha0 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)2.2 ug

Lutein + zeaxanthin26 ug

Tocopherol, beta0.01 mg

Tocopherol, gamma0.08 mg

Tocotrienol, alpha0.01 mg

Tocotrienol, beta0 mg

Pantothenic acid0.125 mg

Vitamin D (D2 + D3), International Units0 iu

Vitamin E (alpha-tocopherol)0.29 mg

Vitamin B-60.047 mg

Niacin0.386 mg

Thiamin0.024 mg

Riboflavin0.022 mg

Folate, total24 ug

Choline, total5.7 mg

Folate, DFE24 ug

Betaine0.2 mg

Vitamin A, IU12 iu

Folate, food24 ug

Vitamin A, RAE1 ug

Retinol0 ug

Vitamin B-120 ug

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Vitamin D (D2 + D3)0 ug

Lipids

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.012 g

SFA 18:00.003 g

MUFA 18:10.042 g

PUFA 18:20.09 g

PUFA 18:30.065 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.043 g

Fatty acids, total polyunsaturated0.155 g

Fatty acids, total saturated0.015 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10.001 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

Fatty acids, total trans0 g

Cholesterol0 mg

Phytosterols12 mg

Amino acids

Isoleucine0.016 g

Leucine0.034 g

Lysine0.026 g

Cystine0.006 g

Valine0.019 g

Arginine0.028 g

Histidine0.012 g

Aspartic acid0.149 g

Serine0.025 g

Methionine0.002 g

Phenylalanine0.019 g

Tyrosine0.022 g

Alanine0.033 g

Glutamic acid0.098 g

Glycine0.026 g

Proline0.02 g

Tryptophan0.008 g

Threonine0.02 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Half a Cup, Half a Day

Half a cup of sliced fresh strawberries delivers 49 mg of vitamin C, 54% of the Daily Value. That vitamin is water-soluble and heat-sensitive, so prolonged storage and cooking cut into it.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Strawberries

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.1gC 9.2gF 0.3g

Put the numbers to work

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