Selectingstrawberries


When selecting strawberries size has no bearing on how sweet the berry is. Strawberries should be firm, plump, red in color and have an attached green cap. Packaged strawberries need to be examined for spoilage or extreme moisture or mold.


Storing


When storing strawberries, open container and sort through berries discarding moldy or overripe berries. Berries that are ripe ready to eat should be eaten in 24 hours. In refrigeration strawberries should last up to a week, continuing to inspect for overripe or moldy berries. Strawberries freeze very well and can last up to a year frozen.


Preparation


Strawberries are great additions to any diet; by the handful, baked goods, breakfast cereals, pancakes, and yogurt or ice cream.  Strawberries make great jams and pies; and also a great addition to pancakes, muffins, waffles, or cake batters.


Nutrition Information


Nutrient

Units

1 cup, whole, 144 g

Proximate

Water

g

132

Energy

kcal

43

Energy

kJ

181

Protein

g

0.88

Total lipid (fat)

g

0.53

Carbohydrate, by difference

g

10.1

Fibre, total dietary

g

3.3

Ash

g

0.62

Minerals

Calcium, Ca

mg

20

Iron, Fe

mg

0.55

Magnesium, Mg

mg

14

Phosphorus, P

mg

27

Potassium, K

mg

240

Sodium, Na

mg

1.44

Zinc, Zn

mg

0.19

Copper, Cu

mg

0.07

Manganese, Mn

mg

0.42

Selenium, Se

µg

1.01

Vitamins

Vitamin C, ascorbic acid

mg

82

Thiamin

mg

0.03

Riboflavin

mg

0.10

Niacin

mg

0.33

Pantothenic acid

mg

0.49

Vitamin B-6

mg

0.09

Folate

µg

25

Vitamin B-12

µg

0

Vitamin A, IU

IU

39

Vitamin A, RE

µg RE

4.3

Vitamin E

mg ATE

0.20