| PRIMARY MICRO NUTRIENTS | Vitamin C, Manganese, Iodine, Potassium |
| SECONDARY MICRO NUTRIENTS | Iron, Folic acid, Copper |
| NUTRITIONAL HIGHLIGHTS and NOTES | Anti-inflammatory phytonutrients |
| FUNCTIONAL BENEFITS | Anti-inflammatory, anti-cancer, anti-heart disease |
| PHYTONUTRIENTS | Anthocyanidins – Flavonoids that lessen activity of COX enzyme linked to inflammatory conditions such as rheumatoid arthritis, osteoporosis, asthma, atherosclerosis, cancer |
| PLANT FAMILY | |
| DANGERS | High pesticides; Allergy food; Oxalates (Calcium binding and kidney stones) |
| RDA | Strawberries, raw | % RDA | ||
| Nutrient | Unit | per100g | ||
| Water | g | 3700 | 90.95 | 2.5% |
| Energy | kcal | 2600 | 32 | 1.2% |
| Protein | g | 90 | 0.67 | 0.7% |
| Total lipid (fat) | g | 87 | 0.3 | 0.3% |
| Carbohydrate, by difference | g | 224 | 7.68 | 3.4% |
| Fiber, total dietary | g | 38 | 2 | 5.3% |
| Sugars, total | g | 4.89 | ||
| Minerals | ||||
| Calcium, Ca | mg | 1000 | 16 | 1.6% |
| Iron, Fe | mg | 8 | 0.41 | 5.1% |
| Magnesium, Mg | mg | 420 | 13 | 3.1% |
| Phosphorus, P | mg | 700 | 24 | 3.4% |
| Potassium, K | mg | 470 | 153 | 32.6% |
| Sodium, Na | mg | 1 | ||
| Zinc, Zn | mg | 11 | 0.14 | 1.3% |
| Copper, Cu | mg | 0.9 | 0.048 | 5.3% |
| Manganese, Mn | mg | 2.3 | 0.386 | 16.8% |
| Selenium, Se | µg | 55 | 0.4 | 0.7% |
| Vitamins | ||||
| Vitamin C, total ascorbic acid | mg | 90 | 58.8 | 65.3% |
| Thiamin | mg | 1.2 | 0.024 | 2.0% |
| Riboflavin | mg | 1.3 | 0.022 | 1.7% |
| Niacin | mg | 16 | 0.386 | 2.4% |
| Pantothenic acid | mg | 5 | 0.125 | 2.5% |
| Vitamin B-6 | mg | 1.7 | 0.047 | 2.8% |
| Folate, total | µg | 400 | 24 | 6.0% |
| Choline, total | mg | 5.7 | ||
| Betaine | mg | 0.2 | ||
| Vitamin B-12 | µg | 2.4 | 0 | 0.0% |
| Vitamin A, IU | IU | 5000 | 12 | 0.2% |
| Vitamin E, total | mg | 15 | 0.39 | 2.6% |
| Vitamin D | IU | 600 | 0 | 0.0% |
| Vitamin K (phylloquinone) | µg | 120 | 2.2 | 1.8% |
RDA – Recommended Dietary Amount recommendations are based upon calculations for a 40 year old very active man that I have adapted from USDA’s Dietary Intake Guidelines. Using this link you can make your own calculations
Adapted from:
Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books
USDA food database: http://ndb.nal.usda.gov/ndb/
Other information sources:
World’s Healthiest Foods – an excellent online food and nutrition encyclopedia
Self Nutrition Data: an online nutrient breakdown of foods
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