Fruit
Strawberries
Vitamin C, needed for collagen synthesis, with very little sugar.
Nutrition facts
Serving: 1 cup (150 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Protein | 1.1 g | |
| Carbs | 11.6 g | |
| Fibre | 3 g | 11 % |
| Sugars | 7.4 g | 7 % |
| Fat | 0.5 g | 1 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 2 mg | 0 % |
| Vitamin C | 88 mg | 98 % |
| Manganese | 1 mg | 26 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- By weight, strawberries contain more vitamin C than an orange (59 mg versus 53 mg per 100 g, USDA); one cup covers 98% of the daily value.
- They are among the least sugary fruits: 7 g of sugars per cup, about three times less than the same cup of grapes.
Preparation
Cut or puréed, they lose some vitamin C over a few days in the refrigerator; as jam or compote, heat destroys most of it and the added sugar dominates.
To mention to a professional
- Oral reactions to strawberries (tingling of the mouth) are described in people allergic to birch pollen, as strawberries contain a protein related to the pollen's.
Sources
- Strawberries, raw
- USDA FoodData Central, SR Legacy (strawberry, orange, grape)
- Gil et al., 2006 (cut fruit and vitamin C retention)
- Rickman, Barrett and Bruhn, 2007 (fresh, frozen, canned)
- Karlsson et al., 2004 (strawberry allergen Fra a 1)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.