|
|
Quantity per serve (125g) |
Quantity per 100g |
|
Energy |
120kJ |
96kJ |
|
Protein |
2.1g |
1.7g |
|
Fat, total |
0.1g |
0.1g |
|
-saturated |
0.0g |
0.0g |
|
Carbohydrate |
3.4g |
2.7g |
|
-sugars |
3.4g |
2.7g |
|
Dietary Fibre, total |
0.9g |
0.7g |
|
Sodium |
8mg |
6mg |
|
Folate |
25mcg |
20mcg |
|
Vitamin C |
56mg |
45mg |
|
Potassium |
160mg |
130mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
Please Note: This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice
High in Dietary Fibre, Vitamin C, Manganese, Folate and Potassium
Low in saturated fat, cholesterol and sodium.
Strawberries are an excellent source of Vitamin C.
Half a punnet Strawberries (125g) will provide almost 10 percent of your daily folate needs
Studies have indicated that strawberries (as part of a healthy low-fat diet) may help decrease blood pressure, which may reduce the risk of heart disease. Strawberries are also found to enhance memory function. Their anti-bacterial and anti-inflammatory qualities suggest strawberries may help keep the kidneys and bladder in top health.
Strawberries have a low GI, so can be used to stabilise your blood sugar levels, important in diabetes.
Strawberries contain several classes of phytochemicals - naturally occurring compounds found in plant foods. Phytochemicals have been shown to act as antioxidants, providing protection by neutralizing free radicals or substances in the body that can damage cells and lead to disease. Strawberries are an excellent source of ellagic acid, a phytochemical that helps combat carcinogens. Cooking does not destroy ellagic acid meaning that with many cooked recipes may still be beneficial.