Nutritional Value of a Strawberry

Strawberry is a common fruit which can be consumed fresh, frozen or made into preserves. Strawberries are a popular addition to dairy products and are used as a natural acid/base indicator.

Nutrition Facts and Information about Strawberry:
Strawberry is an excellent source of potassium and magnesium. It contains very good amount of phosphorous, sodium, calcium, copper and manganese. Strawberry is a good source of iron.

Vitamin Content:
Strawberries are an excellent source of vitamin C. In fact they have more vitamin C than citrus fruit. Strawberry is also a good source of folate, thiamin, riboflavin, niacin, vitamin B6, omega-3 fatty acids, vitamin E, vitamin A and vitamin K.


Calorie Content of Strawberry:
Strawberries contain 32 calories/100g, which are mostly carbohydrates. They are a very good source of dietary fiber and iodine. Strawberries also contain an array of beneficial phytonutrients, including flavonoids, anthocyanidins and ellagic acid.

Health Benefits of Strawberry:
Strawberries have numberous medicinal properties includings its ability to lower the risk of cancers of the gastrointestinal tract due to presence of Vitamin C. Strawberry is an excellent anti-oxidant. It is also packed with flavonoids; these flavonoids help keep bad cholesterol from damaging artery walls. Strawberries can significantly decrease blood pressure, which may reduce the risk of heart disease. Strawberries are found to enhance memory function and reduce rheumatoid arthritis.

A strawberry is a superstar when it comes to anti-oxidant power, says Dr. Barry Sears in his book The Top 100 Zone Foods. In addition, 1 cup of strawberries gives you a whopping 140 percent of your recommended daily allowance of vitamin C. Strawberries are also packed with flavonoids, two in particular, called quercetin and kaempferol. Research shows that these two flavonoids help keep “bad” (LDL) cholesterol from oxidizing and damaging artery walls.

Strawberries also contain ellagic acid — also found in raspberries, blackberries, cranberries, grapes, cherries, walnuts, pecans and Brazil nuts — which acts as a scavenger to “bind” cancer-causing chemicals, making them inactive. It inhibits the ability of other chemicals to cause mutations in bacteria. In addition, it prevents binding of carcinogens to DNA and reduces the incidence of cancer in cultured human cells exposed to carcinogens.

Select strawberries that have a full red color and avoid any that are uncolored or white.