Strawberries
Overview
Strawberries provide polyphenols, vitamin C, and fiber, supporting antioxidant networks and cognitive function. 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.
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 | 36 kcal | — |
| Protein | 0.7 g | — |
| Total fat | 0 g | — |
| Saturated fat | 0 g | — |
| Carbohydrates | 9.3 g | — |
| Fibre | 2.1 g | — |
Key micronutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Iron | 0.7 mg | 3.9% |
| Calcium | 14 mg | 1.4% |
| Potassium | 150 mg | 4.4% |
Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).
Data provenance (core / micronutrient panel): USDA FoodData Central, STRAWBERRIES, FDC ID 2402614, API, per 100 g edible portion, last checked 2026-03-14
Substances
Substances in this food: editorial (Overview / literature) plus analytical (nutrition table).
5 substances in this food
Vitamin B9 (Folate; 5-MTHF)
One-carbon metabolism; methylation; homocysteine recycling
Vitamin C (Ascorbate)
Antioxidant; supports iron absorption; neuronal SVCT2 transport
Iron
Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)
Calcium
Bone health; neurotransmission; interacts with vitamin D and K2
Potassium
Electrolyte for nerve transmission, muscle function, and blood pressure regulation
References
- Berries are mentioned as polyphenol-rich foods
- Polyphenol-rich patterns (berries, olives/olive oil, herbs/spices)
- Part of Mediterranean diet pattern