Nutrition and Research
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 165 kJ (39 kcal) |
| Carbohydrates | 9.5 g |
| - Sugars | 8.4 g |
| - Dietary fiber | 1.5 g |
| Fat | 0.3 g |
| Protein | 0.9 g |
| Vitamin A equiv. | 16 μg (2%) |
| Folate (vit. B9) | 4 μg (1%) |
| Vitamin C | 6.6 mg (8%) |
| Iron | 0.25 mg (2%) |
| Potassium | 190 mg (4%) |
| Percentages are relative to US recommendations for adults. |
|
A medium peach weighs 75 g (2.6 oz) and typically contains 30 Cal, 7 g of carbohydrate (6 g sugars and 1 g fibre), 1 g of protein, 140 mg of potassium, and 8% of the daily value (DV) for vitamin C. Nectarines provide twice the vitamin A, slightly more vitamin C, and are a richer source of potassium than peaches.
As with many other members of the rose family, peach seeds contain cyanogenic glycosides, including amygdalin (note the subgenus designation: Amygdalus). These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While peach seeds are not the most toxic within the rose family--that dubious honour going to the bitter almond--large doses of these chemicals from any source are hazardous to human health.
Peach allergy or intolerance is a relatively common form of hypersensitivity to proteins contained in peaches and related fruit (almonds). Symptoms range from local symptoms (e.g. oral allergy syndrome, contact urticaria) to systemic symptoms, including anaphylaxis (e.g. urticaria, angioedema, gastrointestinal and respiratory symptoms). Adverse reactions are related to the "freshness" of the fruit: peeled or canned fruit may be tolerated.
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