Strawberries

Nutrition per ~140 g · 11–12 strawberries

8.0 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.

What it feeds primary sources only

Systems

Pathways

Overview

Strawberries are one of the most widely cultivated berry crops globally, native to temperate regions and now cultivated year-round in controlled environments. Their vibrant red color derives from anthocyanins and pelargonidin, potent polyphenolic compounds that accumulate in the fruit's flesh. Beyond their exceptional vitamin C content (32 mg per 100g, about 35% of daily value), strawberries provide a diverse phytonutrient profile including ellagic acid, quercetin, and kaempferol—all well-documented in longevity research. The fiber content (1.7g per 100g) supports healthy gut microbiota, while their low glycemic load (23.5g carbs with modest natural sugars) makes them suitable for metabolic health. Multiple large observational studies have linked regular strawberry consumption to improved endothelial function, reduced cardiovascular inflammation, and favorable lipid profiles. The combination of antioxidants and polyphenols provides neuroprotective benefits, with emerging evidence suggesting potential cognitive preservation in aging. Strawberries' 86 mg potassium per 100g also supports healthy blood pressure regulation, making them a cornerstone fruit for longevity-focused nutrition.

Health benefits 5

Pairs with

• Pair with dark chocolate (70%+ cacao) because both contain complementary polyphenols that enhance antioxidant bioavailability and create synergistic anti-inflammatory effects
• Combine with almonds or walnuts because their vitamin E and omega-3 fats enhance polyphenol absorption and provide complementary cardiovascular support
• Mix with plain Greek yogurt because the protein slows carbohydrate absorption and the probiotics support gut microbiota diversity beneficial for polyphenol metabolism
• Pair with spinach or kale in smoothies because their lutein and zeaxanthin work synergistically with strawberry anthocyanins for enhanced ocular and neural protection
• Combine with citrus (lemon, orange) because the additional vitamin C boosts iron absorption from the strawberry's trace iron and enhances overall antioxidant status

In the kitchen

• Select firm, bright red strawberries with no white or pale patches; this indicates higher anthocyanin concentration and optimal ripeness
• Store unwashed strawberries in a paper towel-lined container in the refrigerator for up to 5 days; remove any moldy berries immediately to prevent spread
• Consume shortly after purchase or freezing, as polyphenol content begins declining within 48 hours post-harvest even under refrigeration
• Wash only immediately before consumption to minimize water-induced nutrient leaching; use gentle running water rather than soaking
• Consider frozen strawberries year-round as they are flash-frozen at peak ripeness, often retaining anthocyanin levels comparable to fresh berries

When to eat it morning

Morning consumption provides immediate vitamin C for immune support and antioxidant protection throughout the day; polyphenols have time to exert anti-inflammatory effects during peak activity periods

Breaks a fast

While strawberries contain natural sugars (7g per 100g), their low glycemic load and fiber make them suitable for mid-morning snacks or breakfast additions without disrupting metabolic function