Pelargonidin is the most abundant ( 15, 20).Īnthocyanins are responsible for the bright colors of fruits and flowers. More than 25 different anthocyanins have been found in strawberries.

These are antioxidants commonly found in strawberry flesh and seeds that may have beneficial health effects ( 17, 18, 19).

Related to ellagic acid, ellagitannins are converted to ellagic acid in your gut ( 16).

Found in high amounts in strawberries, ellagic acid is a polyphenol antioxidant that may have many health benefits ( 16). The main anthocyanin in strawberries, this compound is responsible for the bright red color ( 15). Strawberries are loaded with antioxidants and beneficial plant compounds, including: They have a relatively low GI and should not cause big spikes in blood sugar levels. Strawberries’ carbs consists mainly of fibers and simple sugars. They are also useful for weight loss and can help prevent many diseases ( 5, 6). One 3.5-ounce (100-gram) serving of strawberries provides 2 grams of fiber - both soluble and insoluble.ĭietary fibers are important to feed the friendly bacteria in your gut and improve digestive health. Fiberįiber comprises around 26% of the carb content of strawberries. This means that strawberries should not lead to big spikes in blood sugar levels and are considered safe for people with diabetes. Strawberries have a glycemic index (GI) score of 40, which is relatively low ( 4). Most of these berries’ carbs come from simple sugars - such as glucose, fructose, and sucrose - but they also contain a decent amount of fiber. The net digestible carb content is fewer than 6 grams in the same serving size. The nutrients in 3.5 ounces (100 grams) of raw strawberries ( 3) are:įresh strawberries are very high in water, so their total carb content is very low - fewer than 8 grams of carbs per 3.5 ounces (100 grams). They contain only minor amounts of fat (0.3%) and protein (0.7%).

Strawberries mainly consist of water (91%) and carbohydrates (7.7%).

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