Fruits · SOURCE-BASED NUTRITION
Guavas, strawberry, raw nutrition facts
SR Legacy
Guavas, strawberry, raw. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 69 kcal | — |
| Protein | 0.58 g | 1.2% |
| Carbohydrate, by difference | 17.4 g | 6.3% |
| Total lipid (fat) | 0.6 g | 0.8% |
| Fiber, total dietary | 5.4 g | 19.3% |
| Fatty acids, total saturated | 0.17 g | 0.9% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 37 mg | 1.6% |
| Potassium, K | 292 mg | 6.2% |
| Calcium, Ca | 21 mg | 1.6% |
| Iron, Fe | 0.22 mg | 1.2% |
| Magnesium, Mg | 17 mg | 4% |
| Phosphorus, P | 27 mg | 2.2% |
| Vitamin A, RAE | 5 µg | 0.6% |
| Vitamin C, total ascorbic acid | 37 mg | 41.1% |
| Thiamin | 0.03 mg | 2.5% |
| Riboflavin | 0.03 mg | 2.3% |
| Niacin | 0.6 mg | 3.8% |
| Vitamin B-12 | 0 µg | 0% |
| Alanine | 0.03 g | — |
| Arginine | 0.02 g | — |
| Ash | 0.8 g | — |
| Aspartic acid | 0.04 g | — |
| Fatty acids, total monounsaturated | 0.06 g | — |
| Fatty acids, total polyunsaturated | 0.25 g | — |
| Fatty acids, total trans | 0 g | — |
| Glutamic acid | 0.08 g | — |
| Glycine | 0.03 g | — |
| Histidine | 0.01 g | — |
| Isoleucine | 0.02 g | — |
| Leucine | 0.04 g | — |
| Lysine | 0.02 g | — |
| Methionine | 0 g | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 0.05 g | — |
| Phenylalanine | 0 g | — |
| Proline | 0.02 g | — |
| PUFA 18:2 | 0.18 g | — |
| PUFA 18:3 | 0.07 g | — |
| Retinol | 0 µg | — |
| Serine | 0.02 g | — |
| SFA 14:0 | 0.01 g | — |
| SFA 16:0 | 0.14 g | — |
| SFA 18:0 | 0.02 g | — |
| Threonine | 0.02 g | — |
| Tryptophan | 0.01 g | — |
| Tyrosine | 0.01 g | — |
| Valine | 0.02 g | — |
| Vitamin A, IU | 90 iu | — |
| Water | 80.7 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (41.1% DV), Dietary fiber (19.3% DV) and Potassium (6.2% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 37 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 5.4 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePotassium: fluid balance and muscles
This amount provides 292 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 17 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 0.6 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.03 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin C
This amount provides 37 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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