Strawberries are bright red in color, have a juicy texture, a characteristic aroma, and a sweet flavor.
They are an excellent source of vitamin C and manganese, and also contain decent amounts of folate (B9) and potassium.
Strawberries are very rich in antioxidants and plant compounds, and may have benefits for heart health and blood sugar control
They are usually consumed raw and fresh, but can also be used in a variety of jams, jellies, desserts and for food
Fresh strawberries are very high in water, so their total carb content is very low (less than 12 grams of carbs per cup).
Most of the carbs in them come from simple sugars, such as glucose, fructose and sucrose, but they also contain a decent amount of fibers.
The net digestible carbohydrate content is less than 6 grams for every 100 grams of strawberries.
Strawberries have a glycemic index score of 40, which is relatively low.
About 26% of the carb content of strawberries is in the form of fibers.
1 cup of strawberries provides 3 grams of fiber, both soluble and insoluble.
Dietary fibers are important to feed the friendly bacteria in the gut and improve digestive health.
Vitamins and Minerals
- Vitamin C: Strawberries are an excellent source of vitamin C, an antioxidant that is important for the immune system and skin health.
- Manganese: Frequently found in high amounts in whole grains, legumes, fruits and vegetables, this trace element is important for many processes in the body.
- Folate: One of the B-vitamins, important for normal tissue growth and cell function. Folate is particularly important for pregnant women and the elderly.
- Potassium: A mineral that is involved in many essential body functions, such as regulating blood pressure.
To a lesser extent, strawberries also contain iron, copper, magnesium, phosphorus, vitamin B6, vitamin K and vitamin E.
Bottom line: Strawberries are a good source of vitamin C, manganese, folate and potassium, and contain small amounts of several other vitamins and minerals.