Skip to main content
California Department of Education Logo

Strawberries, Clamshell

Department of Defense fact sheet containing nutritional information for strawberries.

Product Description

Good quality strawberries should be plump, firm, well-rounded, and have an even bright red color with a natural shine. Caps should look fresh, green, and in place.

Peak Growing Season

Strawberries are available from January to November. Their peak season is from March to May.

Uses

Strawberries can be eaten out-of-hand or used in salads.

Preparation

Strawberries should be washed with a gentle spray of cool water before serving. Do not remove the caps before washing, as they prevent water from breaking down the internal flavor and texture of the fruit. To remove caps, twist off gently or use the point of a sharp paring knife.

Storage

Strawberries should be stored between 32–35 degrees Fahrenheit with a relative humidity of 90–95 percent. They should be refrigerated upon receiving.

Best If Used By

Strawberries can be stored in the refrigerator for two to three days.

Nutrition Facts

1/2 cup of sliced raw strawberries provides:

Calories 27 kcal
Protein 0.56 g
Carbohydrate 6.37 g
Fat 0.25 g
Saturated Fat 0.012 g
Cholesterol 0 mg
Iron 0.34 mg
Vitamin C 48.8 mg
Vitamin A 1 RAE
Calcium 13 mg
Sodium 1 mg
Dietary Fiber 1.7 g


Source of Information

Produce Marketing Association [http://www.pma.com] External link opens in new window or tab.
Produce Oasis [www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
California Strawberry Commission [http://www.calstrawberry.com] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Wednesday, March 8, 2017
Related Content
  • DOD Fact Sheets
    Department of Defense fresh fruits and vegetables fact sheets.
Recently Posted in Nutrition
  • Unused Federal Administrative Payments (added 27-Apr-2017)
    Management Bulletin CACFP-04-2017: Child and Adult Care Food Program Procedures for Retaining or Returning Unused Federal Administrative Payments.
  • Income Eligibility Scales for 2017-18 (added 19-Apr-2017)
    Income eligibility guidelines for free and reduced-price meals or free milk in Child Nutrition Programs.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.4: Licensing Requirements.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.5: Additional Center Requirements.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.5: Performance Standards.

  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Terms, Definitions, and Acronyms.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.1: Business Entity Type.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.2: Responsible Principals.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.3: Program Agreement Type.
  • CACFP Administrative Manual (added 05-Apr-2017)
    A guide to the Child and Adult Care Food Program critical compliance standards for centers and day care home sponsors.