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Dates, dried, flesh and skin, weighed with stones

Dates are the fruit of the date palm. This entry describes dried dates, including the flesh and skin, weighed with their stones. The stones are not eaten, but their weight is included in the basis for these figures. Per 100g, they provide 49g carbohydrate, all of which is sugars, alongside 6.3g fibre and 611mg potassium.

Carbohydrate provides energy, while fibre supports normal bowel function. Potassium contributes to normal muscle and nerve function. Dried fruit contains concentrated sugars, which is worth noting when monitoring sugar or carbohydrate intake. Dates contain little fat or salt. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

197 kcal

Energy

841 kJ

Fat

0.5g

of which saturates

0.25g

Carbohydrate

49g

of which sugars

49g

Fibre

6.3g

Protein

2g

Salt

0.02g

Alcohol

0g

Water

13g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamin D

0µg

Vitamin E

0.78mg

Vitamin C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.08mg

Niacin (B3)

1.5mg

Vitamin B6

0.16mg

Vitamin B12

0µg

Folate

11µg

Calcium

57mg

Iron

1.9mg

Magnesium

46mg

Phosphorus

57mg

Potassium

611mg

Sodium

9mg

Zinc

0.36mg

Copper

0.22mg

Selenium

2µg

Iodine

15µg

Other types of dates

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dates, raw, flesh and skin, weighed with stones

107 kcal

1.3g

0.1g

–

Dates, dried, flesh and skin

235 kcal

2.4g

0.6g

7.5g

Dates, raw, flesh and skin

124 kcal

1.5g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from 14-394). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published