Fruit
Peach
Nutrition facts
Serving: 1 peach (150 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 59 kcal | |
| Protein | 1.4 g | |
| Carbs | 14.3 g | |
| Fibre | 2.3 g | 8 % |
| Sugars | 12.6 g | 13 % |
| Fat | 0.3 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 0 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- A peach is nearly 90% water: a whole peach provides about 60 calories, which makes it a high-volume fruit in a calorie-counted plan.
- Yellow flesh owes its colour to beta-carotene and beta-cryptoxanthin, two carotenoids the body converts into vitamin A; white peaches contain far less. A little fat at the same meal helps their absorption.
Preparation
Canned in heavy syrup, peaches carry much more sugar than the fresh fruit; canned in juice, they come close to it, and draining the syrup removes part of it. Dried peaches concentrate their sugars: portion weight matters.
To mention to a professional
- Pollen-food syndrome: in people allergic to birch pollen, tingling of the mouth or throat after eating raw peach is documented (cooked peach is often tolerated); worth mentioning to a professional.
Sources
- Peaches, yellow, raw
- USDA FoodData Central, SR Legacy
- Atkinson, Foster-Powell and Brand-Miller, 2008, Diabetes Care, International Tables of Glycemic Index
- NIH Office of Dietary Supplements, Vitamin A and Carotenoids fact sheet
- Carlson and Coop, 2019, Annals of Allergy, Asthma and Immunology, review of pollen-food syndrome
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.