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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

Energía

33 kcal

Energía

140 kJ

Grasa

0.1g

of which saturates

Trace

Carbohydrate

7.8g

of which sugars

7.8g

Proteína

0.7g

Sal

0g

Agua

88g

Colesterol

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

Vitamin B6

0.06mg

Vitamina B12

0µg

Ácido fólico

20µg

Calcio

19mg

Hierro

1mg

Magnesio

13mg

Phosphorus

25mg

Potasio

170mg

Sodio

1mg

Zinc

0.1mg

Cobre

0.04mg

Selenio

Trace

Iodine

9µg

Other types of strawberries

Alimentos

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These figures come from an older part of the dataset that is no longer updated.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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente