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Strawberries are a delicious fruit that can be found fresh, frozen, freeze-dried, or in jellies and jams. They are one of the only fruits with seeds on the outside and can have as many as 200 seeds for 1 strawberry. Their sweetness can depend on the weather, time of harvest, and the type of strawberry.

Why are strawberries a superfood?

Strawberries are found year-round in grocery stores, seasonally at the local farmers’ market, or in the summer at many local farms. It is easy to grow your own strawberries in a garden or using planters.

  • Strawberries are a good source of vitamin C, manganese, folate, potassium, and antioxidants.
  • They are very low in calories, providing only 28 calories, 6.5 g of carbohydrates, and 2 grams of fiber for 1/2 cup of sliced berries.
  • Add these sweet berries to salads, sauces, yogurt, oatmeal, cereal, blend for a fresh smoothie, or dip in dark chocolate.

Strawberries and kidney disease

Strawberries are a low potassium food, containing 130 mg for ½ cup. They are also low in sodium and phosphorus making them a good choice for all the following kidney conditions and treatments:

  • Chronic Kidney Disease (CKD)/Transplant
  • Hemodialysis (3 times/week)
  • Daily Home and Nocturnal Hemodialysis/Peritoneal Dialysis
  • Kidney Stones

Tips for storing strawberries

To keep the strawberries fresh longer, add a paper towel to the bottom of the container to absorb excess moisture. Avoid rinsing them until you plan to eat them. Freeze fresh whole or sliced strawberries on a sheet pan in a single layer to keep them from sticking together. Once solid, place in a freezer bag for up to 6 months.   


Strawberry protein salad*

Makes 4 servings


  • 1 package (16 ounces) of strawberries, divided
  • 3 Tablespoons olive oil or avocado oil
  • 2 Tablespoons champagne vinegar or white balsamic vinegar
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon Dijon mustard
  • Pepper
  • 6 Cups mixed greens of choice
  • ¼ Cup nuts or seeds
  • 3-4 Cups assorted sliced vegetables (red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
  • 1 chicken breast (6-8 ounces) cooked and chopped


  1. Hull 5 or 6 strawberries and place in a blender or food processor.
  2. Add oil, vinegar, lemon juice, and mustard. Blend on high speed until ingredients are incorporated
  3. Taste dressing and season with pepper.
  4. Set aside vinaigrette.
  5. Divide vegetables between four salad bowls. 
  6. Sprinkle with nuts or seeds.
  7. Divide chicken between salad bowls.
  8. Core and slice remaining strawberries. Garnish salads with sliced strawberries.
  9. Drizzle vinaigrette over salads just before serving.
  10. Store remaining vinaigrette in refrigerator for up to 4 days.
  11. Serve salad immediately.


Calories 273
Protein 18 g
Carbohydrate 19 g
Sodium 168 mg
Potassium 522 mg
Phosphorus 187 mg

*Adapted from Driscoll’s Inc. Strawberry Protein Salad. 
Get an additional recipe.

For more information, contact the National Kidney Foundation

Toll-free helpline: 855.NKF.CARES or email:

*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.

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