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Nectarines, flesh and skin, raw

Nectarines are stone fruits, and these figures describe the raw flesh and skin. They provide mainly water and carbohydrate, with small amounts of fibre, protein and fat. Per 100g, nectarines contain 9.8g of carbohydrate, all of which is sugars, 1.3g of fibre and 257mg of potassium. Their energy content is 184 kJ per 100g.

The sugars in whole nectarines are naturally present within the fruit rather than added sugars. Fibre helps support normal bowel function, while potassium contributes to normal muscle and nerve function. Raw nectarines contain little fat or saturated fat and only trace amounts of salt. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

43 kcal

Energy

184 kJ

Fat

0.3g

of which saturates

0.02g

Carbohydrate

9.8g

of which sugars

9.8g

Fibre

1.3g

Protein

1g

Salt

Trace

Alcohol

0g

Water

86g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamin D

0µg

Vitamin E

0.45mg

Vitamin K1

2.5µg

Vitamin C

3mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.7mg

Vitamin B6

0.04mg

Vitamin B12

0µg

Folate

8µg

Calcium

7mg

Iron

0.2mg

Magnesium

9mg

Phosphorus

25mg

Potassium

257mg

Sodium

Trace

Zinc

0.1mg

Copper

0.09mg

Selenium

Trace

Iodine

3µg

Other types of nectarines

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Nectarines, flesh and skin, raw, weighed with stones

40 kcal

0.9g

0.3g

1.2g

About these figures

Values are per 100g of the food as described (11 samples, imported). "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