Strawberry Nutrition Benefits and Facts

Nutritional summary

Strawberries are a significant source of polyphenols (plant compounds with antioxidant properties) and vitamins, including ascorbic acid (vitamin C) and folic acid .
Regular consumption is consistently linked to improved cardiovascular health markers, including lower levels of C-reactive protein (a marker of inflammation) and a reduced risk of hypertension (high blood pressure) .
Freezing strawberries is an effective preservation method that maintains the maximum retention of their bioactive compounds, such as anthocyanins (the pigments that provide their red colour), compared to dry heat processing .
The fruit contains a high proportion of insoluble dietary fibre, which supports gut health and may contribute to a reduced risk of type 2 diabetes and certain cancers .
Recent systematic reviews and meta-analyses of clinical trials indicate that strawberry consumption can specifically help manage systolic and diastolic blood pressure in adults .

Interesting fact

The strawberry is not a true botanical berry but an accessory fruit, as its seeds are actually individual dry fruits called achenes located on the outside of the fleshy receptacle.

Standout nutrients

SUPER

SOURCE

Vitamin C

SUPER

SOURCE

Ascorbic acid

SUPER

SOURCE

Total Lignans

ELITE

SOURCE

Folate

kcal per 100g

Protein0.62g

Fat0.43g

Carbs0.87g

Fiber2.02g

Sugar5.78g

Fat breakdown

Polyunsat0.21g

Monounsat0.06g

Saturated0.02g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeLow FodmapPaleo

Sustainability

Lighter footprint

Impact increases significantly if air-freighted out of season

Confidencemedium

Storage

Refrigerate

3–5 days

Keep dry and unwashed until ready to consume

Freeze

6–12 months

Best for smoothies or cooking

Flavour

Data & Sources

Harmonized from 5 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Impact of strawberry consumption on blood pressure in adults: GRADE-assessed systematic review and dose-response meta-analysis of data from randomized controlled trials - PMC

[1]pmc.ncbi.nlm.nih.gov

Strawberry as a functional food: an evidence-based review - PubMed

[2]pubmed.ncbi.nlm.nih.gov

Structural characterization of strawberry pomace - PMC

[9]pmc.ncbi.nlm.nih.gov

Strawberries decrease atherosclerotic markers in subjects with metabolic syndrome - PMC

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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