Calories in Strawberries (Free Calorie Chart)

Calories in Strawberries

Calories in Strawberries

An 80g portion of strawberries (which is around 7 strawberries and counts as one of your 5-a-day) contains around 24 calories. 100g of strawberries contains around 30 calories.

You can find our free calorie chart below, which compares the calorie and nutritional content of 37 different types of fruit.

Nutrition in Strawberries

Each 80g portion of strawberries contains the following macro nutrients and water content:

  • Carbohydrates 5g (6%)
  • Protein 0.5g (<1%)
  • Fat 0.4g (<1%)
  • Fibre 0.8g (<1%)
  • Water 73g (90%)

Strawberries are very high in water content, with over 90% of strawberries being made up of water.

Vitamins and Minerals in Strawberries

Strawberries are high in vitamin c and contain more vitamin c than oranges gram for gram. Strawberries contain 57mg of vitamin C per 100g compared to oranges which contain 52mg. The table below shows the vitamins and minerals in 100g of strawberries.

Vitamins and Minerals (per 100g)Strawberries
Vitamin E (mg)0.39
Vitamin K1 (µg)3.00
Thiamin (mg)0.02
Riboflavin (mg)0.02
Niacin (mg)0.6
Tryptophan/60 (mg)0.1
Niacin equivalent (mg)0.7
Vitamin B6 (mg)0.03
Vitamin B12 (µg)0.0
Folate (µg)61
Pantothenate (mg)0.37
Biotin (µg)1.2
Vitamin C (mg)57
Source: 2019 Composition of Foods Integrated Dataset

When are Strawberries in Season

Strawberries are in season in the U.K. is generally mid-May to mid-September depending on the weather. Although they are likely to be at their tastiest in June to August.

Free Fruit Calories Chart

You can download our ‘Calorie and Nutrition in Fruit’ reference chart for free here. The 3-page chart shows the calorie, water and macro-nutrient content of 37 types of fruit.

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Calories in Fruit Chart
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Fruit and Veg Portion Guide

If you are trying to increase your intake of fruits and vegetables, and aiming to get your 5-a-day, why not download our free 5-a-day fruit and vegetable portion guide?

fruit portion guide
veg portion guide

Source

The data used in this article is from 2019 Composition of Foods Integrated Dataset

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