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Peach nutrition, glycemic index, acidty and serving size

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

Important nutritional characteristics for Peach

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.
42 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 NLEA serving (147 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)
73% Vitamin C
72% Vitamin A
61% Cryptoxanthin, beta
58% Sugars
57% Carotene, beta
Explanation: This food contains more Vitamin C than 73% of foods. More importantly, although there are several foods (27%) which contain more Vitamin C, this food itself is rich in Vitamin C more than it is in any other nutrient. Similarly it is relatively rich in Vitamin A, Cryptoxanthin, beta, Sugars and Carotene, beta

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.



Similar food data
43 Nectarine Nectarine
38 Pear Pear
34 Apricot Apricot

Check out similar food or compare with current

Macronutrients chart

Daily Value: 2%
0.91 g of 50 g
Daily Value: 0%
0.25 g of 65 g
Daily Value: 3%
9.54 g of 300 g
Daily Value: 4%
88.87 g of 2,000 g
0.43 g


Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per Serving
Calories 39
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat g
Cholesterol 0mg
Sodium 0mg
TotalCarbohydrate 10g
Dietary Fiber 2g
Total Sugars 8g
Includes 1g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 6mg 1%

Iron 0mg 0%

Potassium 190mg 5%

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: 0.25 mg of 18 mg 1%
Magnesium: 9 mg of 400 mg 2%
Phosphorus: 20 mg of 1,000 mg 2%
Potassium: 190 mg of 3,500 mg 5%
Sodium: 0 mg of 2,400 mg 0%
Zinc: 0.17 mg of 15 mg 1%
Copper: 0.068 mg of 2 mg 3%
Manganese: 0.061 mg of 2 mg 3%
Selenium: 0.1 µg of 70 µg 0%
Choline: 6.1 mg of 550 mg 1%

Mineral chart - relative view

190 mg
TOP 61%
0.061 mg
TOP 65%
0.068 mg
TOP 71%
9 mg
TOP 86%
0.17 mg
TOP 87%
0.25 mg
TOP 87%
6 mg
TOP 88%
20 mg
TOP 88%
6.1 mg
TOP 90%
0.1 mg
TOP 96%
0 mg
TOP 100%

Vitamin coverage chart

Vitamin A: 326 IU of 5,000 IU 7%
Vitamin E : 0.73 mg of 20 mg 4%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 6.6 mg of 60 mg 11%
Vitamin B1: 0.024 mg of 2 mg 2%
Vitamin B2: 0.031 mg of 2 mg 2%
Vitamin B3: 0.806 mg of 20 mg 4%
Vitamin B5: 0.153 mg of 10 mg 2%
Vitamin B6: 0.025 mg of 2 mg 1%
Vitamin B12: 0 µg of 6 µg 0%
Vitamin K: 2.6 µg of 80 µg 3%
Folic acid (B9): 0 µg of 400 µg 0%

Vitamin chart - relative view

Vitamin C
6.6 µg
TOP 27%
Vitamin A
326 µg
TOP 28%
Vitamin E
0.73 µg
TOP 51%
Vitamin K
2.6 µg
TOP 62%
Vitamin B3
0.806 µg
TOP 72%
Vitamin B5
0.153 µg
TOP 84%
Vitamin B1
0.024 µg
TOP 85%
Vitamin B2
0.031 µg
TOP 87%
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: 10 mg of 280 mg 4%
Threonine: 16 mg of 1,050 mg 2%
Isoleucine: 17 mg of 1,400 mg 1%
Leucine: 27 mg of 2,730 mg 1%
Lysine: 30 mg of 2,100 mg 1%
Methionine: 10 mg of 1,050 mg 1%
Phenylalanine: 19 mg of 1,750 mg 1%
Valine: 22 mg of 1,820 mg 1%
Histidine: 13 mg of 700 mg 2%

Fat type information

Saturated Fat: 0.019 g
Monounsaturated Fat: 0.067 g
Polyunsaturated fat: 0.086 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.