Peach, raw - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » Stone fruit, pitfruit

Peach, raw

Prunus persica (L.) Batsch

	Energy Distribution % of total food energy
	Protein, total	7.9 %
	Fat, total	7.1 %
	Carbohydrate, total	85 %
	Alcohol	0 %

Refuse: 13%


Content per 100 grams
Energy	198	kJ
Protein, total	1	g
total-N	0.2	g
Fat, total	0.4	g
saturated fatty acids	0	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0.2	g
Carbohydrate, total	10.7	g
carbohydrate, available	9	g
added sugar	0	g
dietary fibre	1.7	g
Alcohol	0	g
Ash	0.4	g
Moisture	88.4	g

Vitamins
Vitamin A	5.75	RE
retinol	0	μg
ß-carotene	69	μg
Vitamin D	0	μg
Vitamin E	1.8	aTE
alpha-tocopherol	1.8	mg
Vitamin B1, thiamin	0.02	mg
Vitamin B2, riboflavin	0.06	mg
Niacin equivalents	0.717	NE
niacin	0.6	mg
tryptophan	0.117	mg
Vitamin B6	0.03	mg
Pantothenic Acid	0.17	mg
Biotin	0.2	μg
Folates	4.2	μg
Vitamin B12	0	μg
Vitamin C	6.6	mg
L-Ascorbic Acid	6.6	mg

Minerals
Sodium, Na	3	mg
Potassium, K	176	mg
Calcium, Ca	6.47	mg
Magnesium, Mg	6	mg
Phosphorus, P	21.9	mg
Iron, Fe	0.22	mg
Copper, Cu	0.13	mg
Zinc, Zn	0.14	mg
Iodine, I	0.3	μg
Manganese, Mn	0.07	mg
Chromium, Cr	0.3	μg
Selenium, Se	0.156	μg
Nickel, Ni	15.1	μg

Carbohydrates
Fructose	1.2	g
Glucose	1	g
Saccharose	6.6	g
All sugars, total	8.8	g
Starch	0	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0	g
C 16:0	0.032	g
C 18:0	0.004	g
C 16:1	0.004	g
C 18:1, n-9	0.121	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.156	g
C 18:3, n-3	0.004	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.035	g
Sum monounsaturated	0.125	g
Sum polyunsaturated	0.16	g
Sum n-3 fatty acids	0.004	g
Sum n-6 fatty acids	0.156	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	17	mg
Leucine	37	mg
Lysine	38	mg
Methionine	40	mg
Cystine	12	mg
Phenylalanine	23	mg
Tyrosine	26	mg
Threonine	35	mg
Tryptophan	7	mg
Valine	51	mg
Arginine	22	mg
Histidine	22	mg
Alanine	51	mg
Aspartic acid	120	mg
Glutamic acid	180	mg
Glycine	20	mg
Proline	35	mg
Serine	43	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0049