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: Tuesday, March 1, 2016
Recently Posted in Nutrition
  • 2017–18 SBP and SFSP Start-up and Expansion Grants (added 04-Jan-2017)
    Management Bulletin SNP-01-2017/SFSP01-2017: CEC Section 49550.3: Availability of School Breakfast Program and Summer Food Service Program Start-up and Expansion Grants for State Fiscal Year 2017-18 Request for Applications.
  • Eligibility Requirements for SNP (added 30-Nov-2016)
    Management Bulletin SNP-18-2016, USDA Policy Memorandum SP 34-2016: provides guidance on eligibility requirements and available resources for the School Nutrition Programs.
  • Snacks & Meal Standards for After School Programs (updated 17-Nov-2016)
    This fact sheet identifies the state nutrition standards as well as the federal reimbursable requirements for snacks and meals offered in after school programs (ASP).
  • CACFP Meal Pattern Resources and Trainings (added 17-Nov-2016)
    Includes local training schedules and registration instructions, upcoming conference information, Webinar schedules and links, and resources and guidance for Child and Adult Care Food Program (CACFP) sponsors.