United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09316, Strawberries, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Fragaria X ananassa
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 6%   Refuse Description:   Caps and stems
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, halves 152 g

cup, pureed 232 g

cup, sliced 166 g

cup, whole 144 g

extra large (1-5/8" dia) 27 g

large (1-3/8" dia) 18 g

medium (1-1/4" dia) 12 g

pint as purchased, yields 357 g

small (1" dia) 7 g

NLEA serving 147 g
Proximates Water 1, 2, 3, 4, 5, 7, 8 g 90.95 23 0.210 138.24 211.00 150.98 130.97 24.56 16.37 10.91 324.69 6.37 133.70
Proximates Energy kcal 32 -- -- 49 74 53 46 9 6 4 114 2 47
Proximates Energy kJ 136 -- -- 207 316 226 196 37 24 16 486 10 200
Proximates Protein 1, 2, 3, 4, 5 g 0.67 19 0.020 1.02 1.55 1.11 0.96 0.18 0.12 0.08 2.39 0.05 0.98
Proximates Total lipid (fat) 1, 2, 3, 4, 5 g 0.30 15 0.040 0.46 0.70 0.50 0.43 0.08 0.05 0.04 1.07 0.02 0.44
Proximates Ash 1, 2, 3, 4, 5 g 0.40 19 0.020 0.61 0.93 0.66 0.58 0.11 0.07 0.05 1.43 0.03 0.59
Proximates Carbohydrate, by difference g 7.68 -- -- 11.67 17.82 12.75 11.06 2.07 1.38 0.92 27.42 0.54 11.29
Proximates Fiber, total dietary 1, 2, 3, 4, 5, 8, 9 g 2.0 21 0.100 3.0 4.6 3.3 2.9 0.5 0.4 0.2 7.1 0.1 2.9
Proximates Sugars, total g 4.89 -- -- 7.43 11.34 8.12 7.04 1.32 0.88 0.59 17.46 0.34 7.19
Proximates Sucrose 2, 3, 6, 7 g 0.47 15 0.320 0.71 1.09 0.78 0.68 0.13 0.08 0.06 1.68 0.03 0.69
Proximates Glucose (dextrose) 2, 3, 5, 6, 7 g 1.99 16 0.190 3.02 4.62 3.30 2.87 0.54 0.36 0.24 7.10 0.14 2.93
Proximates Fructose 2, 3, 5, 6, 7 g 2.44 16 0.190 3.71 5.66 4.05 3.51 0.66 0.44 0.29 8.71 0.17 3.59
Proximates Lactose 2, 3, 6 g 0.00 12 0.000 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Proximates Maltose 2, 3, 6 g 0.00 12 0.000 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Proximates Galactose 2, 3, 6 g 0.00 10 0.000 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Proximates Starch 2, 3 g 0.04 8 0.020 0.06 0.09 0.07 0.06 0.01 0.01 0.00 0.14 0.00 0.06
Minerals Calcium, Ca 2, 3, 4, 6, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 16 73 0.000 24 37 27 23 4 3 2 57 1 24
Minerals Iron, Fe 2, 3, 4, 6, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 0.41 77 0.020 0.62 0.95 0.68 0.59 0.11 0.07 0.05 1.46 0.03 0.60
Minerals Magnesium, Mg 2, 3, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 13 74 0.000 20 30 22 19 4 2 2 46 1 19
Minerals Phosphorus, P 2, 3, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 24 73 0.000 36 56 40 35 6 4 3 86 2 35
Minerals Potassium, K 1, 2, 3, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 153 76 4.000 233 355 254 220 41 28 18 546 11 225
Minerals Sodium, Na 1, 3, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 1 72 0.000 2 2 2 1 0 0 0 4 0 1
Minerals Zinc, Zn 2, 3, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 0.14 74 0.010 0.21 0.32 0.23 0.20 0.04 0.03 0.02 0.50 0.01 0.21
Minerals Copper, Cu 2, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 0.048 70 0.004 0.073 0.111 0.080 0.069 0.013 0.009 0.006 0.171 0.003 0.071
Minerals Manganese, Mn 2, 3, 4, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 mg 0.386 73 0.018 0.587 0.896 0.641 0.556 0.104 0.069 0.046 1.378 0.027 0.567
Minerals Selenium, Se 3 µg 0.4 2 -- 0.6 0.9 0.7 0.6 0.1 0.1 0.0 1.4 0.0 0.6
Minerals Fluoride, F 28, 29 µg 4.4 10 0.400 6.7 10.2 7.3 6.3 1.2 0.8 0.5 15.7 0.3 6.5
Vitamins Vitamin C, total ascorbic acid 1, 2, 4 mg 58.8 9 2.400 89.4 136.4 97.6 84.7 15.9 10.6 7.1 209.9 4.1 86.4
Vitamins Thiamin 2, 3, 4 mg 0.024 12 0.003 0.036 0.056 0.040 0.035 0.006 0.004 0.003 0.086 0.002 0.035
Vitamins Riboflavin 2, 3, 4 mg 0.022 12 0.008 0.033 0.051 0.037 0.032 0.006 0.004 0.003 0.079 0.002 0.032
Vitamins Niacin 2, 3, 4 mg 0.386 12 0.037 0.587 0.896 0.641 0.556 0.104 0.069 0.046 1.378 0.027 0.567
Vitamins Pantothenic acid 2, 3, 4 mg 0.125 12 0.003 0.190 0.290 0.207 0.180 0.034 0.022 0.015 0.446 0.009 0.184
Vitamins Vitamin B-6 2, 3, 4 mg 0.047 12 0.012 0.071 0.109 0.078 0.068 0.013 0.008 0.006 0.168 0.003 0.069
Vitamins Folate, total 30, 31 µg 24 3 5.000 36 56 40 35 6 4 3 86 2 35
Vitamins Folic acid µg 0 -- -- 0 0 0 0 0 0 0 0 0 0
Vitamins Folate, food a µg 24 3 5.000 36 56 40 35 6 4 3 86 2 35
Vitamins Folate, DFE µg 24 -- -- 36 56 40 35 6 4 3 86 2 35
Vitamins Choline, total 2 mg 5.7 -- -- 8.7 13.2 9.5 8.2 1.5 1.0 0.7 20.3 0.4 8.4
Vitamins Betaine 2 mg 0.2 1 -- 0.3 0.5 0.3 0.3 0.1 0.0 0.0 0.7 0.0 0.3
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE 2, 4 µg 1 6 0.000 2 2 2 1 0 0 0 4 0 1
Vitamins Retinol µg 0 -- -- 0 0 0 0 0 0 0 0 0 0
Vitamins Carotene, beta 2, 3, 4 µg 7 8 0.000 11 16 12 10 2 1 1 25 0 10
Vitamins Carotene, alpha 2, 3 µg 0 6 0.000 0 0 0 0 0 0 0 0 0 0
Vitamins Cryptoxanthin, beta 2, 3 µg 0 6 0.000 0 0 0 0 0 0 0 0 0 0
Vitamins Vitamin A, IU 2, 4 IU 12 6 0.000 18 28 20 17 3 2 1 43 1 18
Vitamins Lycopene 2, 3 µg 0 6 0.000 0 0 0 0 0 0 0 0 0 0
Vitamins Lutein + zeaxanthin 2, 3 µg 26 6 8.000 40 60 43 37 7 5 3 93 2 38
Vitamins Vitamin E (alpha-tocopherol) 2, 3 mg 0.29 8 0.020 0.44 0.67 0.48 0.42 0.08 0.05 0.03 1.04 0.02 0.43
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocopherol, beta 2, 3 mg 0.01 8 0.002 0.02 0.02 0.02 0.01 0.00 0.00 0.00 0.04 0.00 0.01
Vitamins Tocopherol, gamma 2, 3 mg 0.08 8 0.010 0.12 0.19 0.13 0.12 0.02 0.01 0.01 0.29 0.01 0.12
Vitamins Tocopherol, delta 2, 3 mg 0.01 8 0.005 0.02 0.02 0.02 0.01 0.00 0.00 0.00 0.04 0.00 0.01
Vitamins Tocotrienol, alpha 2, 3 mg 0.01 8 0.000 0.02 0.02 0.02 0.01 0.00 0.00 0.00 0.04 0.00 0.01
Vitamins Tocotrienol, beta 2, 3 mg 0.00 8 0.000 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, gamma 2, 3 mg 0.00 8 0.000 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, delta 2, 3 mg 0.00 8 0.000 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0 0 0 0 0 0 0
Vitamins Vitamin K (phylloquinone) 2, 3, 32 µg 2.2 9 0.200 3.3 5.1 3.7 3.2 0.6 0.4 0.3 7.9 0.2 3.2
Lipids Fatty acids, total saturated g 0.015 -- -- 0.023 0.035 0.025 0.022 0.004 0.003 0.002 0.054 0.001 0.022
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 16:0 g 0.012 2 -- 0.018 0.028 0.020 0.017 0.003 0.002 0.001 0.043 0.001 0.018
Lipids 18:0 g 0.003 2 -- 0.005 0.007 0.005 0.004 0.001 0.001 0.000 0.011 0.000 0.004
Lipids Fatty acids, total monounsaturated g 0.043 -- -- 0.065 0.100 0.071 0.062 0.012 0.008 0.005 0.154 0.003 0.063
Lipids 16:1 undifferentiated g 0.001 2 -- 0.002 0.002 0.002 0.001 0.000 0.000 0.000 0.004 0.000 0.001
Lipids 18:1 undifferentiated g 0.042 2 -- 0.064 0.097 0.070 0.060 0.011 0.008 0.005 0.150 0.003 0.062
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.155 -- -- 0.236 0.360 0.257 0.223 0.042 0.028 0.019 0.553 0.011 0.228
Lipids 18:2 undifferentiated g 0.090 2 -- 0.137 0.209 0.149 0.130 0.024 0.016 0.011 0.321 0.006 0.132
Lipids 18:3 undifferentiated g 0.065 2 -- 0.099 0.151 0.108 0.094 0.018 0.012 0.008 0.232 0.005 0.096
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0 0 0 0 0 0 0
Lipids Phytosterols mg 12 -- -- 18 28 20 17 3 2 1 43 1 18
Amino Acids Tryptophan g 0.008 -- -- 0.012 0.019 0.013 0.012 0.002 0.001 0.001 0.029 0.001 0.012
Amino Acids Threonine g 0.020 -- -- 0.030 0.046 0.033 0.029 0.005 0.004 0.002 0.071 0.001 0.029
Amino Acids Isoleucine g 0.016 -- -- 0.024 0.037 0.027 0.023 0.004 0.003 0.002 0.057 0.001 0.024
Amino Acids Leucine g 0.034 -- -- 0.052 0.079 0.056 0.049 0.009 0.006 0.004 0.121 0.002 0.050
Amino Acids Lysine g 0.026 -- -- 0.040 0.060 0.043 0.037 0.007 0.005 0.003 0.093 0.002 0.038
Amino Acids Methionine g 0.002 -- -- 0.003 0.005 0.003 0.003 0.001 0.000 0.000 0.007 0.000 0.003
Amino Acids Cystine g 0.006 -- -- 0.009 0.014 0.010 0.009 0.002 0.001 0.001 0.021 0.000 0.009
Amino Acids Phenylalanine g 0.019 -- -- 0.029 0.044 0.032 0.027 0.005 0.003 0.002 0.068 0.001 0.028
Amino Acids Tyrosine g 0.022 -- -- 0.033 0.051 0.037 0.032 0.006 0.004 0.003 0.079 0.002 0.032
Amino Acids Valine g 0.019 -- -- 0.029 0.044 0.032 0.027 0.005 0.003 0.002 0.068 0.001 0.028
Amino Acids Arginine g 0.028 -- -- 0.043 0.065 0.046 0.040 0.008 0.005 0.003 0.100 0.002 0.041
Amino Acids Histidine g 0.012 -- -- 0.018 0.028 0.020 0.017 0.003 0.002 0.001 0.043 0.001 0.018
Amino Acids Alanine g 0.033 -- -- 0.050 0.077 0.055 0.048 0.009 0.006 0.004 0.118 0.002 0.049
Amino Acids Aspartic acid g 0.149 -- -- 0.226 0.346 0.247 0.215 0.040 0.027 0.018 0.532 0.010 0.219
Amino Acids Glutamic acid g 0.098 -- -- 0.149 0.227 0.163 0.141 0.026 0.018 0.012 0.350 0.007 0.144
Amino Acids Glycine g 0.026 -- -- 0.040 0.060 0.043 0.037 0.007 0.005 0.003 0.093 0.002 0.038
Amino Acids Proline g 0.020 -- -- 0.030 0.046 0.033 0.029 0.005 0.004 0.002 0.071 0.001 0.029
Amino Acids Serine g 0.025 -- -- 0.038 0.058 0.042 0.036 0.007 0.005 0.003 0.089 0.002 0.037
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0 0 0 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0 0 0 0 0 0 0
Anthocyanidins Cyanidin 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44 mg 1.7 156 0.06 2.6 3.9 2.8 2.4 0.5 0.3 0.2 6.0 0.1 2.5
Anthocyanidins Petunidin 37, 38, 44 mg 0.1 9 0.11 0.2 0.3 0.2 0.2 0.0 0.0 0.0 0.4 0.0 0.2
Anthocyanidins Delphinidin 35, 37, 38 mg 0.3 9 0.29 0.5 0.7 0.5 0.4 0.1 0.1 0.0 1.1 0.0 0.5
Anthocyanidins Malvidin 37, 38 mg 0.0 8 0.01 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Anthocyanidins Pelargonidin 33, 34, 36, 37, 38, 39, 40, 41, 42, 43, 44 mg 24.9 151 0.7 37.8 57.7 41.3 35.8 6.7 4.5 3.0 88.7 1.7 36.5
Anthocyanidins Peonidin 37, 38 mg 0.1 8 0.05 0.1 0.1 0.1 0.1 0.0 0.0 0.0 0.2 0.0 0.1
Flavan-3-ols (+)-Catechin 37, 39, 41, 45, 46, 47, 48, 49 mg 3.1 31 0.19 4.7 7.2 5.2 4.5 0.8 0.6 0.4 11.1 0.2 4.6
Flavan-3-ols (-)-Epigallocatechin 37, 45, 47 mg 0.8 13 0.35 1.2 1.8 1.3 1.1 0.2 0.1 0.1 2.8 0.1 1.1
Flavan-3-ols (-)-Epicatechin 37, 39, 41, 45, 46, 47, 49 mg 0.4 30 0.13 0.6 1.0 0.7 0.6 0.1 0.1 0.1 1.5 0.0 0.6
Flavan-3-ols (-)-Epicatechin 3-gallate 37, 45, 47 mg 0.1 13 0.03 0.2 0.3 0.2 0.2 0.0 0.0 0.0 0.5 0.0 0.2
Flavan-3-ols (-)-Epigallocatechin 3-gallate 37, 45, 47 mg 0.1 13 0.07 0.2 0.3 0.2 0.2 0.0 0.0 0.0 0.4 0.0 0.2
Flavan-3-ols (+)-Gallocatechin 37, 45, 47 mg 0.0 12 0.01 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0
Flavanones Hesperetin 37 mg 0.0 6 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Flavanones Naringenin 37, 48 mg 0.3 7 0.26 0.4 0.6 0.4 0.4 0.1 0.0 0.0 0.9 0.0 0.4
Flavones Apigenin 35, 37, 50, 51, 52 mg 0.0 21 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Flavones Luteolin 35, 37, 50, 51, 52, 53 mg 0.0 18 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Flavonols Isorhamnetin 39 mg 0.0 1 -- 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Flavonols Kaempferol 33, 35, 39, 41, 42, 43, 46, 48, 50, 51, 52, 53, 54, 55, 56, 57, 58 mg 0.5 135 0.01 0.8 1.2 0.8 0.7 0.1 0.1 0.1 1.8 0.0 0.7
Flavonols Myricetin 35, 37, 50, 52, 53, 55, 58 mg 0.0 24 0.04 0.1 0.1 0.1 0.1 0.0 0.0 0.0 0.1 0.0 0.1
Flavonols Quercetin 33, 35, 37, 39, 41, 43, 46, 48, 50, 51, 52, 53, 54, 55, 56, 57, 58 mg 1.1 118 0.04 1.7 2.6 1.8 1.6 0.3 0.2 0.1 4.0 0.1 1.6
Isoflavones Daidzein 63, 64, 65, 66 mg 0.00 4 0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Isoflavones Genistein 63, 64, 65, 66 mg 0.00 4 0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Isoflavones Glycitein 66 mg 0.00 1 -- 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Isoflavones Total isoflavones 63, 64, 65, 66 mg 0.00 4 0 0.00 0.01 0.00 0.00 0.00 0.00 0.00 0.01 0.00 0.00
Isoflavones Formononetin mg 0.00 1 -- 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Isoflavones Coumestrol mg 0.00 1 -- 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 59, 60, 61, 62 mg 5.2 16 2.27 7.9 12.1 8.6 7.5 1.4 0.9 0.6 18.6 0.4 7.7
Proanthocyanidin Proanthocyanidin trimers 59, 60, 61 mg 5.7 15 2.23 8.6 13.1 9.4 8.2 1.5 1.0 0.7 20.2 0.4 8.3
Proanthocyanidin Proanthocyanidin 4-6mers 60, 61 mg 23.3 12 8.94 35.4 54.1 38.7 33.6 6.3 4.2 2.8 83.3 1.6 34.3
Proanthocyanidin Proanthocyanidin 7-10mers 60, 61 mg 16.9 12 10.83 25.6 39.1 28.0 24.3 4.6 3.0 2.0 60.2 1.2 24.8
Proanthocyanidin Proanthocyanidin polymers (>10mers) 60, 61 mg 54.2 12 33.83 82.4 125.7 89.9 78.0 14.6 9.8 6.5 193.4 3.8 79.6

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 6k , 2002  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 4d , 2001  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5L , 2001  Beltsville MD  
4Produce Marketing Association (PMA) Nutrient Content of Strawberries , 1989    
5Nutrient Data Laboratory, ARS, USDA Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared , 1985  Beltsville MD  
6California Strawberry Commission Analyses for nutrition labeling of strawberries , 2005  Watsonville CA  
7Nutrient Data Laboratory, ARS, USDA Variability of the sugar content of foods , 1989  Beltsville MD  
8J Marlett Content and composition of dietary fiber in 117 frequently consumed foods , 1992 Journal of the American Dietetic Association 92 2  
9National Cancer Institute (NCI), DHHS Total dietary fiber content of selected foods , 1992    
10Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1995    
11Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1996    
12Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1997    
13Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1982    
14Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1983    
15Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1984    
16Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1985    
17Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1986    
18Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1987    
19Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1988    
20Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1998    
21Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1999    
22Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1991    
23Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1992    
24Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1989    
25Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1990    
26Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1993    
27Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1994    
28Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
29RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace The fluoride content of foods and beverages from negligibly and optimally fluoridated communities. , 2002 Community Dental Oral Epidemiology 30 5   pp.382-391
30R.J. Pawlosky, V.P. Flanagan, R.F. Doherty A Mass Spectrometric Validated High-Performance Liquid Chromatography Procedure for the Determination of Folates in Foods , 2003 Journal of Agricultural and Food Chemistry   
31Nutrient Data Laboratory, ARS, USDA Food Analysis Laboratory and Control Center Folate Stability Study , 2002  Beltsville MD  
32S.L. Booth, J.A. Sadowski, J.A. T. Pennington Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study , 1995 Journal of Agricultural and Food Chemistry 43 6   pp.1574-1579
33Buend�a, B., Gil, M. I., Tudela, J. A., Gady, A. L., Medina, J. J., Soria, C., L�pez, J. M., and Tomas-Barber�n, F. A.  PLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars. , 2010 J. Agric. Food Chem. 58   pp.3916-3926
34da Silva, F. L., Escribano-Bail�n, M. T., P�rez-Alonso, J. J., Ricas-Gonzalo, J. C., and Santos-Buelga, C.  Anthocyanin pigments in strawberry. , 2007 LWT 40   pp.374-382
35Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
36Garcia-Viguera, C., Zafrilla, P., and Tomas-Barber�n, F.A. The use of acetone as an extraction solvent for anthocyanins from strawberry fruit. , 1998 Phytochem. Anal. 9   pp.274-277
37Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
38Hosseinian, F. S. and Beta, T. Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries. , 2007 J. Agric. Food Chem. 55   pp.10832-10838
39M��tt�, K. R., Kamal-Eldin, A., and Torronen, A.R.  Identification and classification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae). , 2004 J. Agric. Food Chem. 52   pp.6178-6187
40Nyman, N. A. and Kumpulainen, J. T. Determination of anthocyanins in berries and red wine by high-performance liquid chromatography. , 2001 J. Agric. Food Chem. 49   pp.4183-4187
41Pinto, M. D. S., Lajolo, F. M., and Genovese, M. I. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananasa Duch.). , 2008 Food Chemistry 107   pp.1629-1635
42Wang, S.Y., and Lin, H-S. Compost as a soil supplement increases the level of antioxidant compounds and oxygen radical absorbance capacity in strawberries , 2003 J. Agric. Food Chem. 51   pp.6844-6850
43Wang, S.Y., Zheng, W., and Galleta, G.  Cultural system affects fruit quality and antioxidant capacity in strawberries. , 2002 J. Agric. Food Chem. 50   pp.6534-6542
44Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. , 2006 J. Agric. Food Chem. 54   pp.4069-4075
45Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
46Breitfellner, F., Solar, S., and Sontag, G.  Radiation induced chemical changes of phenolic compounds in strawberries. , 2003 Radiat. Phys. Chem. 67   pp.497-499
47de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
48Herrera, M.C., and de Castro, M.D.L. Ultrasound-assisted extraction for the analysis of phenolic compounds in strawberries. , 2004 Anal. Bioanal. Chem. 379 7-8   pp.1106-1112
49Tsanova-Savova, S., Ribarova, F., and Gerova, M.  (+)-Catechin and (-)-Epicatechin in Bulgarian fruits. , 2005 J. Food Comp. Anal. 18   pp.691-698
50Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
51Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
52Ribani, H. F., Huber, L. S., and Ridriguez-Amaya, D. B. Flavonols in fresh and processed Brazilian fruits. , 2009 J. Food Comp. Anal. 22   pp.263-268
53Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae, N. Dietary intakes of flavonols and isoflavones by Japanese women and inverse correlation between quercetin intake and plasma LDL cholesterol concentration , 2000 J. Nutr. 130   pp.2243-2250
54H�kkinen, S. H., K�renlampi, S. O., Mykk�nen, H. M., and T�rr�nen, A. R.  Influence of domestic processing and storage on flavonol contents in berries. , 2000 J. Agric. Food Chem. 48   pp.2960-2965
55H�kkinen, S. H., K�renlampi, S. O., Heinonen, I. M., Mykk�nen, H. M., and T�rr�nen, A. R.  Content of flavonols quercetin, myricetin, and kaempferol in edible berries. , 1999 J. Agric. Food Chem. 47   pp.2274-2279
56Jakobek L., �eruga, M., Novak, I., and Medvidovic-Kosanovic, M. Flavonols, phenolic acids and antioxidant activity of some red fruits. , 2007 Deutsche Lebensmittel-Rundschau 103   pp.369-378
57Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
58Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
59de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
60Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
61Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
62M��tt�-Riihinen, K. R., Kamal-Eldin, A., and Torronen, A.R. Identification and classification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae) , 2004 J. Agric. Food Chem. 52   pp.6178-6187
63Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
64Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
65Mazur, W. M., Uehara, M., W�h�l�, K., and Adlercreutz, H.  Phyto-oestrogen content of berries, and plasma concentrations and urinary excretion of enterolactone after a single strawberry-meal in human subjects. , 2000 Brit. J. Nutr. 83   pp.381-387
66Thompson, L. U., Boucher, B. A., Liu, Z., Cotterchio, M., and Kreiger, N.  Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. , 2006 Nutr. Cancer 54   pp.184-201

Footnotes
a  Value based on the analysis of 5-methyltetrahydrofolate
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1393 STRAWBERRY
  • C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION