Know2eat

Peaches

Prunus persica

Also known as Nectarine (smooth-skinned variety), Freestone peach, Clingstone peach

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A summer stone fruit of the Rosaceae family, with fuzzy skin and a single hard pit. Nectarines are the same species differing by a single gene that removes the fuzz.

Blood Sugar & Metabolic HealthGut & Digestive HealthAntioxidant & Oxidative Stress

Potential health benefits

Best supported: Limited

Ordered by how well the human research supports them — strongest first. A rating describes the state of the evidence, not how impressive the food is. How we rate evidence.

Blood glucose response

Blood Sugar & Metabolic Health
Limited evidence

Evidence is limited on peaches and glucose control. Whole fruit generally produces a modest glucose response relative to its sugar content because of its fibre and water, but peach-specific trials are lacking.

Limited evidence. Early human work, or mostly lab and animal research.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Bowel regularity

Gut & Digestive Health
Insufficient evidence

Peaches contribute fibre and sorbitol, both of which have a plausible laxative action, and stone fruits generally are used this way. Trials of peaches specifically are essentially absent.

Insufficient evidence. Not enough human research to say anything useful yet.

No source is attached to this association yet, so it is rated insufficient by default. It is listed because people commonly ask about it — not because there is evidence for it.

Oxidative stress markers

Antioxidant & Oxidative Stress
Insufficient evidence

Peach polyphenols perform well in laboratory antioxidant assays, which is where nearly all of the research sits. There is no dependable human evidence that eating peaches changes markers of oxidative damage.

Insufficient evidence. Not enough human research to say anything useful yet.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Peaches

Ask about Peaches

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.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories39 kcal2%
Protein0.91 g2%
Total fat0.25 g0%
Carbohydrate9.54 g3%
Fibre1.5 g5%
Total sugars8.39 g—
Water88.9 g—
Fats
Saturated fat0.019 g0%
Monounsaturated fat0.067 g—
Polyunsaturated fat0.086 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.084 g—
Vitamins
Vitamin A16 µg2%
Vitamin C6.6 mg7%
Vitamin D0 µg0%
Vitamin E0.73 mg5%
Vitamin K2.6 µg2%
Thiamin (B1)0.024 mg2%
Riboflavin (B2)0.031 mg2%
Niacin (B3)0.806 mg5%
Pantothenic acid (B5)0.153 mg3%
Vitamin B60.025 mg1%
Folate4 µg1%
Vitamin B120 µg0%
Choline6.1 mg1%
Minerals
Calcium6 mg0%
Iron0.25 mg1%
Magnesium9 mg2%
Phosphorus20 mg2%
Potassium190 mg4%
Sodium0 mg0%
Zinc0.17 mg2%
Copper0.068 mg8%
Manganese0.061 mg3%
Selenium0.1 µg0%
Other measured compounds
Beta-carotene162 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin91 µg—
Caffeine0 mg—
Ash0.43 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: Peaches, yellow, raw (USDA FoodData Central, FDC ID 169928).

% 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.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

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.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Allergy

    Peach allergy: two different patterns

    In northern Europe, peach commonly causes mild mouth-and-lip symptoms through birch-pollen cross-reactivity with the protein Pru p 1. Around the Mediterranean the dominant allergen is the lipid transfer protein Pru p 3, concentrated in the skin, which is heat-stable and associated with systemic reactions including anaphylaxis.

  • Too much

    Sorbitol and FODMAP content

    Peaches carry sorbitol as well as excess fructose, placing them firmly in the high-FODMAP group. They are among the fruits most often identified as symptom triggers in irritable bowel syndrome.

  • Worth knowing

    Amygdalin in the kernel

    The seed inside the pit contains amygdalin, which releases cyanide when broken down. The intact pit is harmless if swallowed, but deliberately cracking pits to eat the kernels, or taking apricot-kernel style supplements, has caused poisoning.

  • Allergy

    Salicylate sensitivity

    Stone fruits are relatively high in salicylates, which a small number of people with diagnosed salicylate intolerance report reacting to.