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Strawberries, frozen

Frozen strawberries are strawberries preserved by freezing. They consist mainly of water and provide carbohydrate and vitamin C, with little fat or protein. Per 100g, they contain 88g of water, 7.8g of carbohydrate and 48mg of vitamin C, and provide 140 kJ of energy.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The carbohydrate in these strawberries is recorded as sugars, which is relevant when keeping track of carbohydrate or sugar intake. Added sugar or other ingredients in a product can change its nutritional content, so labels are worth checking. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

33 kcal

Energy

140 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

7.8g

of which sugars

7.8g

Proteine

0.7g

Sale

0g

Acqua

88g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.2mg

Vitamina C

48mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.6mg

Vitamina B6

0.06mg

Vitamina B12

0µg

Folato

20µg

Calcio

19mg

Ferro

1mg

Magnesio

13mg

Phosphorus

25mg

Potassio

170mg

Sodio

1mg

Zinco

0.1mg

Copper

0.04mg

Selenio

Trace

Iodio

9µg

Other types of strawberries

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Strawberries, raw

30 kcal

0.6g

0.5g

3.8g

Strawberries, canned in syrup, whole contents

65 kcal

0.5g

Trace

–

About these figures

Values are per 100g of the food as described (6 samples, 3 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Fruit and Nuts Supplement, 1992.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente