be sprinkled with sugar and then dipped in Metaxa, a brandy, and served as a dessert. In Italy, strawberries are used for various desserts and as a common flavoring for gelato (gelato alla fragola). Nutrients Raw strawberries are 91% water, 8% carbohydrates, 1% protein, and contain negligible fat (table). A 100 gram reference amount of strawberries supplies 33 kilocalories, is a rich source of vitamin C (71% of the Daily Value, DV), a good source of manganese (18% DV), and provides several other vitamins and dietary minerals in small amounts. Strawberries contain a modest amount of essential unsaturated fatty acids in the achene (seed) oil. Phytochemicals Garden strawberries contain the dimeric ellagitannin agrimoniin which is an isomer of sanguiin H-6. Other polyphenols present include flavonoids, such as anthocyanins, flavanols, flavonols and phenolic acids, such as hydroxybenzoic acid and hydroxycinnamic acid. Strawberries contain fisetin and possess higher levels of this flavonoid than other fruits. Although achenes comprise only about 1% of total fresh weight of a strawberry, they contribute 11% of the total polyphenol in the whole fruit; achene phytochemicals include ellagic acid, ellagic acid glycosides, and ellagitannins. Color Pelargonidin-3-glucoside is the major anthocyanin in strawberries and cyanidin-3-glucoside is found in smaller proportions. Although glucose seems to be the most common substituting sugar in strawberry anthocyanins, rutinose, arabinose, and rhamnose conjugates have been found in some strawberry cultivars. Purple minor pigments consisting of dimeric anthocyanins (flavanol-anthocyanin adducts : catechin(4α→8)pelargonidin 3-O-β-glucopyranoside, epicatechin(4α→8)pelargonidin 3-O-β-glucopyranoside, afzelechin(4α→8)pelargonidin 3-O-β-glucopyranoside and epiafzelechin(4α→8)pelargonidin 3-O-β-glucopyranoside) can also be found in strawberries. Flavor and fragrance As strawberry flavor and fragrance are characteristics that may appeal to consumers, they are used widely in a variety of manufacturing, including foods, beverages, confections, perfumes and cosmetics. Sweetness, fragrance and complex flavor are favorable attributes. In plant breeding and farming, emphasis is placed on sugars, acids, and volatile compounds, which improve the taste and fragrance of a ripe strawberry. Esters, terpenes, and furans are chemical compounds having the strongest relationships to strawberry flavor and fragrance, with a total of 31 out of some 360 volatile compounds significantly correlated to favorable flavor and fragrance. In breeding strawberries for the commercial market in the United States, the volatile compounds, methyl anthranilate and gamma-decalactone prominent in aromatic wild strawberries, are especially desired for their "sweet and fruity" aroma characteristics. Chemicals present in the fragrance of strawberries include: methyl acetate (E)-2-hexen-1-ol (E)-2-hexenal (E)-2-pentenal (E,E)-2,4-hexadienal (Z)-2-hexenyl acetate (Z)-3-hexenyl acetate