. 2019 Dec 14;8(12):682. doi: 10.3390/foods8120682

Table 2.

Nutritional composition of strawberry cultivars (cv. “Primoris”, cv. “Endurance”, and cv. “Portola”) produced in the western region of Portugal.

Component (%)	cv. “Primoris”	cv. “Endurance”	cv. “Portola”
Moisture	86.3 ± 2.0 ^a	88.2 ± 1.1 ^a	89.8 ± 2.1 ^a
Crude Protein	0.730 ± 0.057 ^a	0.720 ± 0.041 ^a	0.570 ± 0.033 ^b
Crude Fat	0.130 ± 0.008 ^a	0.150 ± 0.024 ^a	0.140 ± 0.024 ^a
Carbohydrate	12.4 ± 1.7 ^a	10.5 ± 1.0 ^a	9.11 ± 1.79 ^a
Ash	0.430 ± 0.016 ^a	0.460 ± 0.024 ^a	0.430 ± 0.024 ^a
Energy (kcal)	53.8	46.0	40.0

Data are expressed as “mean ± standard deviation” of triplicate measurements. ^a,b In the same line, different letters indicate significant difference (P < 0.05, Tukey test) between strawberry cultivars.