Strawberries vs Cherries
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Strawberries, raw is higher in more vitamins & minerals
Calories (kcal)
Strawberries —
Cherries —
Protein (g)
Strawberries 0.641
Cherries 1.04
Carbs (g)
Strawberries 7.96
Cherries 16.2
Fat (g)
Strawberries 0.220
Cherries 0.192
Fiber (g)
Strawberries —
Cherries —
Quick answers
Which has more protein?
Cherries, sweet, dark red, raw — 1.04g vs 0.641g per 100g.
Which is more nutrient-dense?
Strawberries, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Strawberries | Cherries | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 90.8 g | 82.2 g | +11% |
| Protein | 0.641 g | 1.04 g | -38% |
| Total lipid (fat) | 0.220 g | 0.192 g | +14% |
| Carbohydrate, by difference | 7.96 g | 16.2 g | -51% |
| Sugars, Total | 4.86 g | 13.9 g | -65% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 59.6 mg | 10.4 mg | +474% |
| Vitamin B-6 — Pyridoxine | — | 0.049 mg | |
| Minerals | |||
| Calcium, Ca | 16.9 mg | 12.3 mg | +38% |
| Iron, Fe | 0.255 mg | 0.105 mg | +142% |
| Magnesium, Mg | 12.5 mg | 12.1 mg | +3% |
| Phosphorus, P | 23.0 mg | 23.3 mg | -1% |
| Potassium, K | 161 mg | 230 mg | -30% |
| Sodium, Na | 0 mg | 0 mg | = |
| Zinc, Zn | 0.114 mg | 0.064 mg | +77% |
| Copper, Cu | 0.035 mg | 0.069 mg | -50% |
| Manganese, Mn | 0.368 mg | 0.073 mg | +401% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 36 kcal | 71 kcal | -48% |
| Energy (Atwater Specific Factors) | 33 kcal | 63 kcal | -48% |
| Nitrogen | 0.102 g | 0.166 g | -38% |
| Ash | 0.345 g | 0.425 g | -19% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 2.24 g | 8.36 g | -73% |
| Fructose | 2.62 g | 5.51 g | -53% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | — | |
| Citric acid | 700 mg | 0 mg | |
| Malic acid | 198 mg | 762 mg | -74% |
| Oxalic acid | 0 mg | 0 mg | = |
| Pyruvic acid | 0 mg | 0 mg | = |
| Quinic acid | 0 mg | 0 mg | = |
| Molybdenum, Mo | — | 0.970 ug | |
| Biotin | 0 ug | — | |
| Daidzein | — | 0 mg | |
| Genistein | — | 0 mg | |
| Proanthocyanidin dimers | — | 3.45 mg | |
| Proanthocyanidin trimers | — | 2.71 mg | |
| Proanthocyanidin 4-6mers | — | 6.65 mg | |
| Proanthocyanidin 7-10mers | — | 1.82 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 0.240 mg | |
| Myricetin | — | 0.050 mg | |
| Quercetin | — | 2.29 mg | |
| Flavonoids | |||
| (-)-Epicatechin | — | 5.00 mg | |
| (-)-Epicatechin 3-gallate | — | 0.050 mg | |
| (-)-Epigallocatechin | — | 0.340 mg | |
| (-)-Epigallocatechin 3-gallate | — | 0 mg | |
| (+)-Catechin | — | 4.36 mg | |
| (+)-Gallocatechin | — | 0 mg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 2.00 mg | |
| Isoflavones | |||
| Total isoflavones | — | 0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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