Peaches, Feel Better be Healthier

Peaches, Feel Better be Healthier The scientific name for this fruit: Nutritional Value: Nutritional Value:

Peaches, raw

Scientific Name: Prunus persica

NDB No: 09236

Nutrient	Units	Value per 100 grams of edible portion	Number of Data Points	Std. Error	1.00 X 1 medium (2-1/2" dia) (approx 4 per lb) ------- 98g
Proximates
Water	g	88.87	9	0.59	87.09
Energy	kcal	39	0	0	38
Energy	kj	165	0	0	162
Protein	g	0.91	8	0.011	0.89
Total lipid (fat)	g	0.25	9	0.052	0.24
Ash	g	0.43	8	0.013	0.42
Carbohydrate, by difference	g	9.54	0	0	9.35
Fiber, total dietary	g	1.5	8	0.051	1.5
Sugars, total	g	8.39	8	0.351	8.22
Sucrose	g	4.76	8	0.093	4.66
Glucose (dextrose)	g	1.95	8	0.208	1.91
Fructose	g	1.53	8	0.052	1.50
Lactose	g	0.00	8	0	0.00
Maltose	g	0.08	8	0.059	0.08
Galactose	g	0.06	8	0.061	0.06
Starch	g	0.00	4	0	0.00
Minerals
Calcium, Ca	mg	6	28	0.265	6
Iron, Fe	mg	0.25	31	0.019	0.24
Magnesium, Mg	mg	9	32	0.17	9
Phosphorus, P	mg	20	31	0.352	20
Potassium, K	mg	190	30	7.168	186
Sodium, Na	mg	0	26	0.043	0
Zinc, Zn	mg	0.17	32	0.028	0.17
Copper, Cu	mg	0.068	32	0.007	0.067
Manganese, Mn	mg	0.061	28	0.003	0.060
Selenium, Se	mcg	0.1	2	0	0.1
Vitamins
Vitamin C, total ascorbic acid	mg	6.6	5	1.115	6.5
Thiamin	mg	0.024	8	0.005	0.024
Riboflavin	mg	0.031	8	0.004	0.030
Niacin	mg	0.806	8	0.004	0.790
Pantothenic acid	mg	0.153	8	0.046	0.150
Vitamin B-6	mg	0.025	8	0.01	0.025
Folate, total	mcg	4	4	0	4
Folic acid	mcg	0	0	0	0
Folate, food	mcg	4	4	0	4
Folate, DFE	mcg_DFE	4	0	0	4
Vitamin B-12	mcg	0.00	0	0	0.00
Vitamin A, IU	IU	326	32	11.69	319
Vitamin A, RAE	mcg_RAE	16	32	0.584	16
Retinol	mcg	0	0	0	0
Vitamin E (alpha-tocopherol)	mg	0.73	5	0.086	0.72
Tocopherol, beta	mg	0.00	5	0	0.00
Tocopherol, gamma	mg	0.02	5	0.019	0.02
Tocopherol, delta	mg	0.00	5	0	0.00
Vitamin K (phylloquinone)	mcg	2.6	5	0.462	2.5
Lipids
Fatty acids, total saturated	g	0.019	0	0	0.019
4:0	g	0.000	0	0	0.000
6:0	g	0.000	0	0	0.000
8:0	g	0.000	0	0	0.000
10:0	g	0.000	0	0	0.000
12:0	g	0.000	0	0	0.000
14:0	g	0.000	0	0	0.000
16:0	g	0.017	1	0	0.017
18:0	g	0.002	1	0	0.002
Fatty acids, total monounsaturated	g	0.067	0	0	0.066
16:1 undifferentiated	g	0.002	1	0	0.002
18:1 undifferentiated	g	0.065	1	0	0.064
20:1	g	0.000	0	0	0.000
22:1 undifferentiated	g	0.000	0	0	0.000
Fatty acids, total polyunsaturated	g	0.086	0	0	0.084
18:2 undifferentiated	g	0.084	1	0	0.082
18:3 undifferentiated	g	0.002	1	0	0.002
18:4	g	0.000	0	0	0.000
20:4 undifferentiated	g	0.000	0	0	0.000
20:5 n-3	g	0.000	0	0	0.000
22:5 n-3	g	0.000	0	0	0.000
22:6 n-3	g	0.000	0	0	0.000
Cholesterol	mg	0	0	0	0
Phytosterols	mg	10	0	0	10
Amino acids
Tryptophan	g	0.010	0	0	0.010
Threonine	g	0.016	0	0	0.016
Isoleucine	g	0.017	0	0	0.017
Leucine	g	0.027	0	0	0.026
Lysine	g	0.030	0	0	0.029
Methionine	g	0.010	0	0	0.010
Cystine	g	0.012	0	0	0.012
Phenylalanine	g	0.019	0	0	0.019
Tyrosine	g	0.014	0	0	0.014
Valine	g	0.022	0	0	0.022
Arginine	g	0.018	0	0	0.018
Histidine	g	0.013	0	0	0.013
Alanine	g	0.028	0	0	0.027
Aspartic acid	g	0.418	0	0	0.410
Glutamic acid	g	0.056	0	0	0.055
Glycine	g	0.021	0	0	0.021
Proline	g	0.018	0	0	0.018
Serine	g	0.032	0	0	0.031
Other
Alcohol, ethyl	g	0.0	0	0	0.0
Caffeine	mg	0	0	0	0
Theobromine	mg	0	0	0	0
Carotene, beta	mcg	162	32	5.768	159
Carotene, alpha	mcg	0	32	0.48	0
Cryptoxanthin, beta	mcg	67	32	4.385	66
Lycopene	mcg	0	8	0	0
Lutein + zeaxanthin	mcg	91	8	19.796	89

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment: Physical characteristics: Flowers: Propagation: Pests: Harvest: Fruit: Varieties: Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange- Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A sa C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.