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High vitamin C, low calorie, antioxidant source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
32
KCAL / 100G
Carbs
7.7g
· 85%
Protein
0.7g
· 8%
Fat
0.3g
· 7%
Fiber
2g
Vitamins
Vitamin C
58.8mg · 65% DV
Folate
24µg · 6% DV
Biotin
1.5µg · 5% DV
B5
0.13mg · 3% DV
Minerals
Potassium ⭐
153mg · 5% DV
Magnesium
13mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
16mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Yes, they work well straight from the freezer in smoothies, yogurt bowls, oatmeal, and sauces. For desserts or fruit salads, partial thawing usually gives a better texture.
Ice crystals formed during freezing can damage the fruit’s cell structure, so thawed strawberries are usually softer than fresh ones. That softer texture is usually fine for sauces, compotes, and blended recipes.
Keep the bag tightly sealed and return it to the freezer as soon as possible. If the strawberries have thawed, store them in the fridge and use them promptly.
Refreezing fully thawed strawberries can noticeably reduce quality and is not ideal for food safety. If they have only partially thawed and stayed cold, using them in cooked recipes is the better option.
Not necessarily; strawberries are often frozen when ripe, which helps preserve much of their nutritional value. Texture changes more than the core nutrition, especially for components like fiber.
They are better balanced with foods that add protein or extra fiber, such as yogurt, kefir, oats, or cottage cheese. This can make the meal more filling than fruit alone.
They can fit either time depending on the meal. Before training they are a light option, while after training they pair well with yogurt, milk, or another protein source for a more complete snack.
Yes, they are very suitable for jam, compote, coulis, and fruit sauce. Because frozen berries release extra water, you may need a little more cooking time to reach the texture you want.
People with a strawberry allergy should avoid them. Those with reflux or a sensitive stomach may also prefer smaller portions if acidic fruits tend to bother them.
No, that is a common misconception. Frozen strawberries may be softer after thawing, but they are often picked and frozen at a good stage of ripeness, making them a practical and nutritious option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.