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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.

Calories42

Protein0.9 g

Carbs10.1 g

Fat0.3 g

ProteinCarbsFat

Nutrition for 100 g

Calories42 kcal

Protein0.9 g

Total Fat0.3 g

Carbohydrates10.1 g

Fiber1.5 g

Sodium13 mg

Total Sugars8.39 g

Source: USDA FoodData Central, record 325430

Nutrients

Full nutrient profile

Proximates

Water88.3 g

Nitrogen0.15 g

Protein0.91 g

Total lipid (fat)0.27 g

Ash0.43 g

Carbohydrates

Carbohydrate, by difference10.1 g

Carbohydrate, by summation9.87 g

Fiber, total dietary1.5 g

Fiber, soluble0.6 g

Fiber, insoluble0.9 g

Sugars, Total8.39 g

Sucrose4.76 g

Glucose1.95 g

Fructose1.53 g

Lactose0 g

Maltose0.08 g

Galactose0.06 g

Starch0 g

Sugars, Total8.39 g

Minerals

Calcium, Ca4 mg

Iron, Fe0.34 mg

Magnesium, Mg8 mg

Phosphorus, P22 mg

Potassium, K122 mg

Sodium, Na13 mg

Zinc, Zn0.23 mg

Copper, Cu0.078 mg

Manganese, Mn0.026 mg

Selenium, Se2.1 ug

Fluoride, F4 ug

Vitamins and other components

Vitamin C, total ascorbic acid4.1 mg

Thiamin0.024 mg

Riboflavin0.031 mg

Niacin0.806 mg

Pantothenic acid0.153 mg

Vitamin B-60.025 mg

Folate, total6 ug

Vitamin A, RAE24 ug

Carotene, beta224 ug

Carotene, alpha0 ug

Cryptoxanthin, beta117 ug

Lycopene0 ug

Lutein + zeaxanthin132 ug

Vitamin K (phylloquinone)3 ug

Vitamin K (Dihydrophylloquinone)0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Folate, DFE4 ug

Betaine0.3 mg

Choline, total6.1 mg

Folate, food4 ug

Retinol0 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin B-120 ug

Vitamin A, IU326 iu

Tocopherol, beta0 mg

Tocopherol, gamma0.02 mg

Tocotrienol, alpha0.03 mg

Tocotrienol, beta0 mg

Vitamin E (alpha-tocopherol)0.73 mg

Lipids

Fatty acids, total monounsaturated0.067 g

Fatty acids, total polyunsaturated0.086 g

MUFA 22:10 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.017 g

SFA 18:00.002 g

MUFA 18:10.065 g

PUFA 18:20.084 g

PUFA 18:30.002 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

PUFA 22:5 n-3 (DPA)0 g

Fatty acids, total saturated0.019 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10.002 g

PUFA 20:5 n-3 (EPA)0 g

Fatty acids, total trans0 g

Cholesterol0 mg

Phytosterols10 mg

Amino acids

Tryptophan0.009 g

Threonine0.015 g

Isoleucine0.016 g

Leucine0.026 g

Lysine0.028 g

Methionine0.009 g

Cystine0.011 g

Phenylalanine0.018 g

Tyrosine0.014 g

Valine0.021 g

Arginine0.017 g

Histidine0.012 g

Alanine0.027 g

Aspartic acid0.415 g

Glutamic acid0.054 g

Glycine0.02 g

Proline0.017 g

Serine0.031 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

More Tannin Than Pigment

Raw peaches measure about 61.80 mg of proanthocyanidins per 100 g, while the yellow flesh carries a modest 97 mcg of beta-carotene per 100 g. The color says less about the fruit's chemistry than it looks like it should.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Peaches (Yellow, Raw)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.1gC 11.4gF 0.3g

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