Skip to main content

Strawberries, raw

Strawberries are a fruit, and the figures here describe them raw. They provide carbohydrate, fibre, vitamin C and folate, with little fat or protein. Per 100g, raw strawberries contain 6.1g of carbohydrate, 3.8g of fibre, 57mg of vitamin C and 61µg of folate.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Fibre supports normal bowel function, while folate is needed for normal blood cell formation. The sugars in whole raw strawberries occur naturally within the fruit. Added sugar, cream or other accompaniments will change the nutritional content of a serving. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

30 kcal

Energy

126 kJ

Fat

0.5g

of which saturates

0.04g

Carbohydrate

6.1g

of which sugars

6.1g

Fibre

3.8g

Protein

0.6g

Salt

0g

Alcohol

0g

Water

92g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

0µg

Vitamin E

0.39mg

Vitamin K1

3µg

Vitamin C

57mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.6mg

Vitamin B6

0.03mg

Vitamin B12

0µg

Folate

61µg

Calcium

17mg

Iron

0.25mg

Magnesium

12mg

Phosphorus

26mg

Potassium

170mg

Sodium

1mg

Zinc

0.1mg

Copper

0.03mg

Selenium

Trace

Iodine

1µg

Other types of strawberries

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Strawberries, canned in syrup, whole contents

65 kcal

0.5g

Trace

–

Strawberries, frozen

33 kcal

0.7g

0.1g

–

About these figures

Values are per 100g of the food as described (19 samples, summer and autumn, UK grown and imported, including Elsanta, Sonata, Ava, Portola and unspecified varieties). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published