eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2023-04-25 11 1 339 350 10.12944/CRNFSJ.11.1.25 16131 article Hasnaa Sadik 1 Chadia Ouazzani 1 Abdellah Moustaghfir 2 Azzeddine Er-Ramly 2 Samira El Ghammarti 1 Asmae Touzani 1 Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco Department of Fundamental Sciences, Faculty of Dental Medicine, Laboratory of Biochemistry and Molecular Biology, Mohammed V University in Rabat, Morocco. In Morocco, dietary habits are associated with excessive consumption of red meat and fatty foods, as well as foods that are high in sugar such as bread and cakes, while vegetables and fruits are consumed in insufficient quantities. However, fruits and vegetables are of great nutritional importance, as they are rich in vitamins, minerals, fiber, antioxidants, and help prevent several diseases such as diabetes, cardiovascular diseases, and tumors. Strawberries, known for their sweet and tangy taste, are consumed with a variety of products from different origins in Morocco. This present work consists of the study of the organoleptic, physicochemical characteristics, total phenolic, total flavonoid, Magnesium, Calcium, Chloride, Fluoride, Glucose and sucrose of nine. https://www.foodandnutritionjournal.org/volume11number1/study-of-the-physicochemical-characteristics-of-different-strawberries-consumed-in-morocco/ Consumed Morocco Physicochemical Polyphenol Strawberries