Prunus persica var. nucipersica
1 association assessed — none with dependable human evidence behind them yet. Strongest first.
A smooth-skinned genetic variant of the peach, differing from it by a single recessive gene rather than by species. Firmer and slightly more aromatic than most peaches.
Also known as Nectarine, Fuzzless peach
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
Stone fruit polyphenols have been examined in laboratory and animal models of metabolic inflammation. There is no human trial of nectarines and any inflammatory outcome, so nothing can be claimed.
Insufficient evidence. Not enough human research to say anything useful yet.
Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.
AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.
| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 44 kcal | 2% |
| Protein | 1.06 g | 2% |
| Total fat | 0.32 g | 0% |
| Carbohydrate | 10.6 g | 4% |
| Fibre | 1.7 g | 6% |
| Total sugars | 7.89 g | — |
| Water | 87.6 g | — |
| Fats | ||
| Saturated fat | 0.025 g | 0% |
| Monounsaturated fat | 0.088 g | — |
| Polyunsaturated fat | 0.113 g | — |
| Cholesterol | 0 mg | 0% |
| EPA (omega-3) | 0 g | — |
| DHA (omega-3) | 0 g | — |
| DPA (omega-3) | 0 g | — |
| Linoleic acid (omega-6) | 0.111 g | — |
| Vitamins | ||
| Vitamin A | 17 µg | 2% |
| Vitamin C | 5.4 mg | 6% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0.77 mg | 5% |
| Vitamin K | 2.2 µg | 2% |
| Thiamin (B1) | 0.034 mg | 3% |
| Riboflavin (B2) | 0.027 mg | 2% |
| Niacin (B3) | 1.13 mg | 7% |
| Pantothenic acid (B5) | 0.185 mg | 4% |
| Vitamin B6 | 0.025 mg | 1% |
| Folate | 5 µg | 1% |
| Vitamin B12 | 0 µg | 0% |
| Choline | 6.2 mg | 1% |
| Minerals | ||
| Calcium | 6 mg | 0% |
| Iron | 0.28 mg | 2% |
| Magnesium | 9 mg | 2% |
| Phosphorus | 26 mg | 2% |
| Potassium | 201 mg | 4% |
| Sodium | 0 mg | 0% |
| Zinc | 0.17 mg | 2% |
| Copper | 0.086 mg | 10% |
| Manganese | 0.054 mg | 2% |
| Selenium | 0 µg | 0% |
| Other measured compounds | ||
| Beta-carotene | 150 µg | — |
| Alpha-carotene | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 130 µg | — |
| Caffeine | 0 mg | — |
| Ash | 0.48 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Nectarines, raw (USDA FoodData Central, FDC ID 169914).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.
Carotenoid
A provitamin A carotenoid the body converts to retinol as needed. High-dose supplements have shown harm in smokers, unlike dietary intake.
In yellow-fleshed cultivars; white nectarines carry very little.
Flavonoid pigment
The water-soluble pigments behind red, purple and blue plant colour. Poorly absorbed intact; much of their measurable activity comes from microbial…
In the red skin blush.
Polyphenol (class)
An umbrella term for thousands of plant phenolic compounds. Useful as a category, but a "high polyphenol" figure says nothing about which compounds…
Phenolic acid
The dominant polyphenol of coffee. Roasting degrades a substantial share of it, so lighter roasts retain more.
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Allergy
Nectarine shares the Pru p 3 lipid transfer protein of peach, the commonest cause of severe plant-food allergy in the Mediterranean. Unlike pollen-related oral allergy, LTP reactions can be systemic and are not abolished by cooking. Most of the protein is in the skin.
Allergy
In northern Europe the more common pattern is mild mouth itching from the Bet v 1 homologue, which is destroyed by cooking.
Too much
Stone fruits carry sorbitol, and several nectarines at a sitting is a familiar cause of wind and loose stools in people with sensitive guts.