Strawberries
Overview
Strawberries provide polyphenols—dominated by Pelargonidin-based anthocyanins, with Cyanidin as a secondary backbone—plus vitamin C and fiber, supporting antioxidant networks and cognitive function.
Within the BRAIN Diet framework, berries are mentioned as polyphenol-rich foods and are part of polyphenol-rich patterns (berries, olives/olive oil, herbs/spices) in the Mediterranean diet pattern [1][2].
Key Nutritional Highlights
- Berry consumption is associated with cognitive benefits in aging populations [1]
- Strawberry polyphenols contribute to high-flavonoid dietary patterns linked to cognitive endpoints [2]
- Strawberries provide polyphenols, vitamin C, and fiber, supporting antioxidant networks and cognitive function. [1]
- Berries are mentioned as polyphenol-rich foods and are part of polyphenol-rich patterns (berries, olives/olive oil, herbs/spices) in the Mediterranean diet pattern. [2]
- Strawberries provide polyphenols, vitamin C, and fiber, supporting antioxidant networks and cognitive function.
Food Context
Synergies
- Part of diverse berry intake
- Pair with other polyphenol sources
Preparation
- Best consumed fresh or frozen
- Supports antioxidant networks
Recipes
Nutrient Tables (per 100 g)
Core nutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Energy | 32 kcal | — |
| Protein | 0.7 g | — |
| Total fat | 0.3 g | — |
| Saturated fat | 0 g | — |
| Carbohydrates | 7.7 g | — |
| Sugars | 4.9 g | — |
| Fibre | 2 g | — |
Key vitamins and minerals
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Folate | 24 µg | 6% |
| Vitamin C | 58.8 mg | 65.3% |
Bioactive compounds
Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.
| Compound / class | Amount per 100 g | Notes |
|---|---|---|
| Cyanidin | Present — quantity not established * | — |
| Pelargonidin | Present — quantity not established * | — |
- * Cyanidin: USDA Database for the Flavonoid Content of Selected Foods (Release 3.3) lists cyanidin glycosides in Strawberries; individual cyanidin mass is not reported in the selected USDA SR Legacy composition record.
- * Pelargonidin: USDA flavonoid database / Phenol-Explorer list pelargonidin glycosides in Strawberries; individual pelargonidin quantity is not in the selected USDA SR Legacy record.
Substances
Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.
4 substances in this food
Pelargonidin
Anthocyanidin parent compound; occurs in foods predominantly as glycosides and is the dominant anthocyanidin backbone in strawberries.
Vitamin B9 (Folate; 5-MTHF)
One-carbon metabolism; methylation; homocysteine recycling
Vitamin C (Ascorbate)
Antioxidant; supports iron absorption; neuronal SVCT2 transport
Cyanidin and Cyanidin-3-Glucoside (C3G)
Anthocyanidin parent compound and its common dietary glycoside, cyanidin-3-glucoside (C3G).
References
[1] Berry consumption is associated with cognitive benefits in aging populations. Hein et al. 2019. Systematic Review of the Effects of Blueberry on Cognitive Performance as We Age
[2] Strawberry polyphenols contribute to high-flavonoid dietary patterns linked to cognitive endpoints. Neshatdoust et al. 2016. High-flavonoid intake induces cognitive improvements linked to changes in serum brain-derived neurotrophic factor: Two randomised, controlled trials