Peach Nutrition Benefits and Facts

Nutritional summary

Peaches contribute to cardiovascular health as part of a whole-fruit diet, with systematic reviews showing that each additional daily serving of fruit is linked to a 7% reduction in coronary heart disease risk .
Whole peaches provide a combination of soluble and insoluble dietary fiber that supports digestive movement and weight management . Large-scale meta-analyses indicate that regular fruit intake is associated with a 17% lower risk of obesity and modest reductions in waist circumference .
Peaches contain a non-homogeneous distribution of phytochemicals, meaning the beneficial compounds are not spread evenly throughout the fruit; consuming the whole fruit, including the skin, is recommended to maximize the intake of polyphenols (antioxidant compounds) and fiber .
Peaches have a lower glycemic impact compared to many processed snacks, though they do not appear to offer the same specific risk reduction for type 2 diabetes as anthocyanin-rich fruits like berries or green leafy vegetables .

Interesting fact

The peach is a member of the rose family and is genetically so similar to the nectarine that they are technically the same species, distinguished only by a single recessive gene that determines whether the skin is fuzzy or smooth.

Standout nutrients

SUPER

SOURCE

Total Lignans

SOURCE

Molybdenum

ELITE

SOURCE

Water

kcal per 100g

Protein0.85g

Fat0.12g

Carbs0.57g

Fiber1.69g

Sugar7.82g

Fat breakdown

Polyunsat0.04g

Monounsat0.03g

Saturated0.01g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreePaleo

Sustainability

Lighter footprint

Stone fruits generally have a low carbon footprint, though water usage can be high in drought-prone growing regions.

Confidencemedium

Storage

Do Not Refrigerate Until Ripe

1–2 days

Keep at room temperature until the flesh yields slightly to pressure.

Refrigerate

3–5 days

Once ripe, refrigeration slows further softening.

Flavour

Data & Sources

Harmonized from 5 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

2 contributing source foods

Swiss Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Comparative Study of Early- and Mid-Ripening Peach (Prunus persica L.) Varieties: Biological Activity, Macro-, and Micro- Nutrient Profile - PMC

[1]pmc.ncbi.nlm.nih.gov

Comprehensive Evaluation of Late Season Peach Varieties (Prunus persica L.): Fruit Nutritional Quality and Phytochemicals - PMC

[2]pmc.ncbi.nlm.nih.gov

Whole Fruits and Fruit Fiber Emerging Health Effects - PMC

[4]pmc.ncbi.nlm.nih.gov

Health Benefits of Fruits and Vegetables - PMC - NIH

[5]pmc.ncbi.nlm.nih.gov

Nutritional Recommendations for Cardiovascular Disease Prevention

[6]pmc.ncbi.nlm.nih.gov

An Evidence-based Look at the Effects of Diet on Health - PMC

[10]pmc.ncbi.nlm.nih.gov

Healthy Eating As You Age: Know Your Food Groups

[11]www.nia.nih.govnia.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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