According to the University of Illinois, one cup, or 166 grams, of fresh strawberries has the following nutritional value:
Calories - 50
Protein - 1 gram
Carbohydrates - 11.65 grams
Dietary Fiber - 3.81 grams
Calcium - 23.24 mg
Iron - 0.63 mg
Magnesium - 16.60 mg
Phosphorus - 31.54 mg
Potassium - 44.82 mg
Selenium - 1.16 mg
Vitamin C - 94.12 mg
Folate - 29.38 mcg
Vitamin A - 44..82 IU
Strawberries contain vitamins have a significant impact on the skin and beauty.
Go to http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2064/2. It has tons of helpful information on strawberries. It is table content based, it provides nutritional facts so you'll have an idea of the beneficial health reasons for eating strawberries.
Strawberries can be used several ways. Knowing their nutritional benefits can be really useful. A good resource for information on strawberries can be found here: nutritiondata.self.com/facts/fruits-and-fruit-juices/2064/2
Strawberries fall under the Fruits category.
Strawberries are a 3%fruit rich in vitamin c, water and fiber
Nutrition facts is chemical composition of a food.
This website http://www.balancemindbodysoul.com/balance/campus.asp provides a calculator you can use to find the nutrition facts on any food. It gives you a list of nutrition facts and nutrition totals.
For all practical purpose the tomatoes and strawberries are same, nutrition wise. But no body will deny that strawberries are tasty. But then not all the people, specially from developing countries can afford to eat the strawberries.
food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese.
trivia of good nutrition
The nutrition facts label contains information on what nutrients are in the foods. The nutrition facts label gives the information in percentages.saturated fatingredientssodium
The nutrition facts label contains information on what nutrients are in the foods. The nutrition facts label gives the information in percentages.saturated fatingredientssodium