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Strawberries, raw

Strawberries are a fruit, and the figures here describe them raw. They provide carbohydrate, fibre, vitamin C and folate, with little fat or protein. Per 100g, raw strawberries contain 6.1g of carbohydrate, 3.8g of fibre, 57mg of vitamin C and 61µg of folate.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Fibre supports normal bowel function, while folate is needed for normal blood cell formation. The sugars in whole raw strawberries occur naturally within the fruit. Added sugar, cream or other accompaniments will change the nutritional content of a serving. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

30 kcal

Energy

126 kJ

Gordura

0.5g

of which saturates

0.04g

Carbohydrate

6.1g

of which sugars

6.1g

Fibra

3.8g

Proteína

0.6g

Sal

0g

Álcool

0g

Água

92g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

0.39mg

Vitamin K1

3µg

Vitamina C

57mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.6mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Ácido Fólico

61µg

Cálcio

17mg

Ferro

0.25mg

Magnésio

12mg

Phosphorus

26mg

Potássio

170mg

Sódio

1mg

Zinco

0.1mg

Copper

0.03mg

Selenium

Trace

Iodo

1µg

Other types of strawberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Strawberries, canned in syrup, whole contents

65 kcal

0.5g

Trace

–

Strawberries, frozen

33 kcal

0.7g

0.1g

–

About these figures

Values are per 100g of the food as described (19 samples, summer and autumn, UK grown and imported, including Elsanta, Sonata, Ava, Portola and unspecified varieties). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente