Strawberry Nutrition Facts for One Cup of Halves

Fresh strawberries can provide the fruit component of a dessert without needing to be described as a complete dessert recipe. This guide gives the facts for one cup of halved raw strawberries, using the USDA reference weight of 152 grams. The serving consists of edible fruit with the tops removed. Sugar, cream, yogurt, chocolate, and other toppings are not included in the numbers. That reference cup supplies approximately 49 calories, 11.7 grams of total carbohydrate, and 3.0 grams of dietary fiber. Fiber is included within total carbohydrate. These figures describe the strawberries alone and do not establish the nutrition of a parfait, shortcake, smoothie, or chocolate-dipped serving. A food can play many roles in a meal while still needing a specific portion definition for an accurate calculation. The source is USDA FoodData Central, SR Legacy, food 167762, “Strawberries, raw.” The entry gives 32 calories, 7.68 grams of carbohydrate, and 2 grams of fiber per 100 grams. Multiplying those values by 1.52 produces the listed cup of halves. The image rounds calories to a whole number and the gram values to one decimal place. Natural variation means these remain reference estimates rather than an exact analysis of each berry. The shape of the fruit matters when a serving is measured by volume. Whole berries, halves, slices, and puree fit into a cup differently. That is why the word halved appears beside the cup measure here. If you use a scale, the stated edible gram weight gives a clearer basis than guessing from how full a bowl looks. A cup of puree should not automatically be assigned the same weight as a cup of halves. Preparation can also change the relevant entry. This card is for raw strawberries, not berries canned in syrup, sweetened frozen fruit, jam, or a cooked sauce. If a product is packaged, read its ingredients and serving information. If strawberries are cooked down, the finished sauce may have a different concentration and may include added ingredients. Its recipe needs its own quantities and yield rather than a borrowed raw-fruit total. For dessert planning, decide how the fruit fits with the other elements you enjoy. A spoonful of cream, a biscuit, or a yogurt layer can be part of the dish, but those additions must be counted separately if you want a complete nutrient estimate. The fruit's numbers do not make the rest of the dessert disappear, and they do not justify calling one dessert morally better than another. The takeaway is to keep the fruit, preparation, and serving shape attached to the facts. Use the cup of halves as a clear reference, then calculate any finished recipe from all of its ingredients. Source: USDA FoodData Central, https://fdc.nal.usda.gov/food-details/167762/nutrients.