Peach nutrition, glycemic index, acidty and serving size
Important nutritional characteristics for Peach
Peach Glycemic index (GI)
Like any other fruit, the glycemic index of a peach depends on its sort, how ripe it is and what product it is made into.
On the report of The International Tables of Glycemic Index a raw canadian peach has a glycemic index of 28, whilst a raw peach from Italy has a GI of 56. The reason for this drastic difference is that sunlight increases the sweetness of peaches. The mean of these studies makes the average GI of a peach 42.
The GI of a dried peach from the UK ranges around 35±5.
Canadian canned peaches have a GI of 52. Australian peaches, canned in heavy syrup have a GI of 58±11 or 64±3, depending on the brand. Australian peaches, canned in natural juice have a GI of 45±6. Surprisingly peaches, canned in reduced-sugar syrup of the same brand have a GI of 62±9. On average peaches, canned in natural juice have a GI of 40.
The GI of a peach melba yogurt from the UK is 57±5. A low fat, peach melba yogurt doesn’t change much in its properties in this sense with a GI of 56±11. Similarly a white peach yogurt has a GI of 54±12.
According to Harvard Health Publishing canned peaches have a GI of 43±5, whilst another study (4) puts this number around 74±7.
One research has shown that peaches, along with plums and apricots may potentially protect against obesity related diabetes and cardiovascular diseases due to some bioactive compounds within (5).
On average raw and dried peaches are considered to have a low glycemic index, whereas canned peaches can be considered low to moderate.
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