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Nectarine nutrition, glycemic index, acidty and serving size

Nectarines, raw
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Nectarine

Glycemic index ⓘ Gi values are taken from various sources including USDA and NHS. GI values less than 55 are considered as low. Values above 70 are considered as high.
43 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 NLEA serving (140 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula.On PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower negative value is the more alkaline the effect is. 0 is neutral.
-3.1 (alkaline)
72% Vitamin A
71% Vitamin C
62% Cryptoxanthin, beta
60% Fiber
57% Sugars
Explanation: This food contains more Vitamin A than 72% of foods. More importantly, although there are several foods (28%) which contain more Vitamin A, this food itself is rich in Vitamin A more than it is in any other nutrient. Similarly it is relatively rich in Vitamin C, Cryptoxanthin, beta, Fiber and Sugars

Nectarine Glycemic index (GI)


Nectarines are a variety of peaches, with the main difference being nectarine’s smooth and thin coating and distinctive flavor. 

According to The International Tables of Glycemic Index a raw nectarine from Australia has a glycemic index of 43±6.

Nectarines, like most fruits of the Prunus family, are classified as a low glycemic index food.

In this study the daily consumption of additional servings of low GI fruits, like nectarine, was associated with a significant benefit in glycemic control, blood lipids and blood pressure (2).

Nectarines are also rich with phenolic compounds, expressing a strong antioxidant capacity, which is correlated with protection against type 2 diabetes (3).

One finding suggests that nectarines promote longevity and healthspan, partly through modulating glucose metabolism and reducing oxidative damage (4).

Researches say stone fruits, like nectarine, may contain certain compounds that help fight off metabolic syndrome, lowering the risk of developing diabetes and cardiovascular issues (5).


Similar food data
42 Peach Peach
38 Pear Pear
34 Apricot Apricot

Check out similar food or compare with current

Macronutrients chart

Daily Value: 2%
1.06 g of 50 g
Daily Value: 0%
0.32 g of 65 g
Daily Value: 4%
10.55 g of 300 g
Daily Value: 4%
87.59 g of 2,000 g
0.48 g


Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per Serving
Calories 44
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat g
Cholesterol 0mg
Sodium 0mg
TotalCarbohydrate 11g
Dietary Fiber 2g
Total Sugars 8g
Includes 1g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 6mg 1%

Iron 0mg 0%

Potassium 201mg 6%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
High level of Cholesterol may be dangerous for your health, especially if you suffer from cardio-vascular deseases.
No Trans Fats
Trans fats tend to increase risk of coronary heart disease according to various studies. The National Academy of Sciences (NAS) states that trans fats increase levels of LDL and decrease levels of HDL. According to NAS trans fatty acid consumption should be as low as possible while consuming a nutritionally adequate diet.
Low in Saturated Fats
Dietary Guidelines for Americans 2015-2020 recommends using less than 10 percent of calories from saturated fats link
Low in Sodium
Extensive usage of sodium is not recommended for the people suffering from hypertonia.
Low in Sugars
Using too much sugars can lead to weight gain or diabetes.

Mineral coverage chart

Calcium: 6 mg of 1,000 mg 1%
Iron: 0.28 mg of 18 mg 2%
Magnesium: 9 mg of 400 mg 2%
Phosphorus: 26 mg of 1,000 mg 3%
Potassium: 201 mg of 3,500 mg 6%
Sodium: 0 mg of 2,400 mg 0%
Zinc: 0.17 mg of 15 mg 1%
Copper: 0.086 mg of 2 mg 4%
Manganese: 0.054 mg of 2 mg 3%
Selenium: 0 µg of 70 µg 0%
Choline: 6.2 mg of 550 mg 1%

Mineral chart - relative view

201 mg
TOP 59%
0.086 mg
TOP 59%
0.054 mg
TOP 66%
9 mg
TOP 86%
26 mg
TOP 86%
0.28 mg
TOP 86%
0.17 mg
TOP 87%
6 mg
TOP 88%
6.2 mg
TOP 90%
0 mg
TOP 100%
0 mg
TOP 100%

Vitamin coverage chart

Vitamin A: 332 IU of 5,000 IU 7%
Vitamin E : 0.77 mg of 20 mg 4%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 5.4 mg of 60 mg 9%
Vitamin B1: 0.034 mg of 2 mg 2%
Vitamin B2: 0.027 mg of 2 mg 2%
Vitamin B3: 1.125 mg of 20 mg 6%
Vitamin B5: 0.185 mg of 10 mg 2%
Vitamin B6: 0.025 mg of 2 mg 1%
Vitamin B12: 0 µg of 6 µg 0%
Vitamin K: 2.2 µg of 80 µg 3%
Folic acid (B9): 0 µg of 400 µg 0%

Vitamin chart - relative view

Vitamin A
332 µg
TOP 28%
Vitamin C
5.4 µg
TOP 29%
Vitamin E
0.77 µg
TOP 50%
Vitamin K
2.2 µg
TOP 64%
Vitamin B3
1.125 µg
TOP 67%
Vitamin B1
0.034 µg
TOP 80%
Vitamin B5
0.185 µg
TOP 82%
Vitamin B2
0.027 µg
TOP 88%
Vitamin B6
0.025 µg
TOP 89%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%
Folic acid (B9)
0 µg
TOP 100%

Protein quality breakdown

Tryptophan: 5 mg of 280 mg 2%
Threonine: 9 mg of 1,050 mg 1%
Isoleucine: 9 mg of 1,400 mg 1%
Leucine: 14 mg of 2,730 mg 1%
Lysine: 16 mg of 2,100 mg 1%
Methionine: 6 mg of 1,050 mg 1%
Phenylalanine: 21 mg of 1,750 mg 1%
Valine: 13 mg of 1,820 mg 1%
Histidine: 8 mg of 700 mg 1%

Fat type information

Saturated Fat: 0.025 g
Monounsaturated Fat: 0.088 g
Polyunsaturated fat: 0.113 g
The main source of information is USDA Food Composition Database (U.S. Department of Agriculture)
Dietary Guidelines for Americans is used as the primary source for advice in this web resource
Data provided by should be considered and used as information only. Please consult your physician before beginning any diet.