The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries.

It is cultivated worldwide for their fruit. 

The fruit is appreciated its characteristic aroma, bright red color, juicy texture, and sweetness. 

It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. 

Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.

The strawberry is not a berry but an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries.

Each seed (achene) on the  outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

In 2019, world production of strawberries was nine million tons, led by China with 40% of the total.

Nutritional value per 100 g (3.5 oz)


136 kJ (33 kcal)

Carbohydrates 7.68 g

Sugars 4.89 g

Dietary fiber 2 g

Fat 0.3 g

Protein 0.67 g


Quantity %DV†

Thiamine (B1)

2% 0.024 mg

Riboflavin (B2)

2% 0.022 mg

Niacin (B3)

3% 0.386 mg

Pantothenic acid (B5)

3% 0.125 mg

Vitamin B6

4% 0.047 mg

Folate (B9)

6% 24 μg


1% 5.7 mg

Vitamin C

71% 58.8 mg

Vitamin E

2% 0.29 mg

Vitamin K

2% 2.2 μg


Quantity %DV†


2% 16 mg


3% 0.41 mg


4% 13 mg


18% 0.386 mg


3% 24 mg


3% 154 mg


0% 1 mg


1% 0.14 mg


90.95 g

Raw strawberries are 91% water, 8% carbohydrates, 1% protein, and contain negligible fat.

A 100 gram reference amount of strawberries supplies 33 kilocalories, is a rich source of vitamin C (71% of the Daily Value, DV), a good source of manganese (18% DV), and provides several other vitamins and dietary minerals in small amounts. 

Strawberries contain a modest amount of essential unsaturated fatty acids in the seed oil.

Furaneol is an important component of the fragrance of strawberries, 

are used widely in a variety of manufacturing, including foods, beverages, confections, perfumes and cosmetics.

Some experience an anaphylactoid reaction to eating strawberries.

The most common form of allergic reaction is oral allergy syndrome, but symptoms may also mimic hay fever or include dermatitis or hives, and, in severe cases, may cause breathing problems.

Studies suggessst that the allergen may be tied to a protein for the red anthocyanin biosynthesis expressed in strawberry ripening, named Fra a1 (Fragaria allergen1): Homologous proteins in birch pollen and apple, suggest  people may develop cross-reactivity to all three species.

One plant throughout a season may produce 50 to 60 times or roughly once every three days.

In addition to being consumed fresh, strawberries can be frozen or made into jam or preserves,dried and used in prepared foods, such as cereal bars, addition to dairy products, such as strawberry milk, strawberry ice cream, strawberry milkshakes/smoothies and strawberry yogurts, strawberries and cream, strawberry pie, strawberry rhubarb pie, strawberry shortcake are also common, gelato and cocktail garnishes to add flavor and texture to a drink.

In 2021, world production of strawberries was 9.2 million tonnes, led by China with 37% of the total and the United States and Turkey as other significant producers.

Due the relatively fragile nature of the strawberry, approximately 35 percent of the United States crop was spoiled in 2020. 

Daily consumption of strawberries can enhance cognitive function, reduce blood pressure, and bolster antioxidant capacity.

Strawberries contain essential nutrients, including vitamin A, magnesium, potassium, folate, and vitamin C.

Strawberries have an array of antioxidants, such as polyphenols, known for their anti-inflammatory properties, and phytosterols, which aid in cholesterol reduction. 

The strawberry has profound health benefits that make it a valuable addition to the diet.

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