Fruits

Nutrition Facts Peaches (Yellow, Raw)

Peaches (Yellow, Raw) nutrition facts

Peaches (Yellow, Raw) are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide carbohydrate. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories42
Protein0.9g
Carbs10.1g
Fat0.3g
Protein Carbs Fat

Nutrition for 100 g

Calories 42 kcal
Protein 0.91 g
Total Fat 0.27 g
Carbohydrates 10.1 g
Fiber 1.5 g
Total Sugars 8.39 g
Sodium 13 mg

Nutrients

Full nutrient profile

Proximates
Water 88.3 g
Energy (Atwater General Factors) 46 kcal
Energy (Atwater Specific Factors) 42 kcal
Energy 42 kcal
Energy 174 kj
Nitrogen 0.15 g
Protein 0.91 g
Total lipid (fat) 0.27 g
Ash 0.43 g
Carbohydrates
Carbohydrate, by difference 10.1 g
Carbohydrate, by summation 9.87 g
Fiber, total dietary 1.5 g
Fiber, soluble 0.6 g
Fiber, insoluble 0.9 g
Sugars, Total 8.39 g
Sucrose 4.76 g
Glucose 1.95 g
Fructose 1.53 g
Lactose 0 g
Maltose 0.08 g
Galactose 0.06 g
Starch 0 g
Sugars, Total 8.39 g
Lipids
Fatty acids, total monounsaturated 0.07 g
Fatty acids, total polyunsaturated 0.09 g
MUFA 22:1 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.02 g
SFA 18:0 0.002 g
MUFA 18:1 0.07 g
PUFA 18:2 0.08 g
PUFA 18:3 0.002 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
PUFA 22:5 n-3 (DPA) 0 g
Fatty acids, total saturated 0.02 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0.002 g
PUFA 20:5 n-3 (EPA) 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Phytosterols 10 mg
Amino acids
Tryptophan 0.009 g
Threonine 0.02 g
Isoleucine 0.02 g
Leucine 0.03 g
Lysine 0.03 g
Methionine 0.009 g
Cystine 0.01 g
Phenylalanine 0.02 g
Tyrosine 0.01 g
Valine 0.02 g
Arginine 0.02 g
Histidine 0.01 g
Alanine 0.03 g
Aspartic acid 0.42 g
Glutamic acid 0.05 g
Glycine 0.02 g
Proline 0.02 g
Serine 0.03 g
Minerals
Calcium, Ca 4 mg
Iron, Fe 0.34 mg
Magnesium, Mg 8 mg
Phosphorus, P 22 mg
Potassium, K 122 mg
Sodium, Na 13 mg
Zinc, Zn 0.23 mg
Copper, Cu 0.08 mg
Manganese, Mn 0.03 mg
Selenium, Se 2.1 ug
Fluoride, F 4 ug
Vitamins and other components
Vitamin C, total ascorbic acid 4.1 mg
Thiamin 0.02 mg
Riboflavin 0.03 mg
Niacin 0.81 mg
Pantothenic acid 0.15 mg
Vitamin B-6 0.03 mg
Folate, total 6 ug
Vitamin A, RAE 24 ug
Carotene, beta 224 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 117 ug
Lycopene 0 ug
Lutein + zeaxanthin 132 ug
Vitamin K (phylloquinone) 3 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Folate, DFE 4 ug
Betaine 0.3 mg
Choline, total 6.1 mg
Folate, food 4 ug
Retinol 0 ug
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Vitamin D (D2 + D3) 0 ug
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin B-12 0 ug
Vitamin A, IU 326 iu
Tocopherol, beta 0 mg
Tocopherol, gamma 0.02 mg
Tocotrienol, alpha 0.03 mg
Tocotrienol, beta 0 mg
Vitamin E (alpha-tocopherol) 0.73 mg
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Use peaches (yellow, raw) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.