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Peaches, canned in juice, whole contents

These are canned peaches in juice, supplied as halves or slices. The figures describe the whole contents of the can, including the juice, rather than drained fruit alone. They mainly provide water and carbohydrate. Per 100g, they contain 9.7g of carbohydrate, all of which is sugars, 0.6g of protein and 6mg of vitamin C, with an energy content of 165 kJ.

Vitamin C supports normal collagen formation and helps the body absorb iron from plant foods. For people monitoring sugar intake, the sugar figure includes sugars in both the peaches and the surrounding juice. Fat and saturated fat are present only in trace amounts. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

39 kcal

Energy

165 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

9.7g

of which sugars

9.7g

Protein

0.6g

Salt

0.03g

Alcohol

0g

Water

87g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

11µg

Vitamin D

0µg

Vitamin C

6mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.6mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Folate

2µg

Calcium

4mg

Iron

0.4mg

Magnesium

7mg

Phosphorus

19mg

Potassium

170mg

Sodium

12mg

Zinc

0.1mg

Copper

0.04mg

Selenium

Trace

Other types of peaches

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Peaches, canned in syrup, whole contents

55 kcal

0.5g

Trace

–

Peaches, flesh and skin, raw, weighed with stone

30 kcal

0.9g

0.1g

–

Peaches, raw, flesh and skin

33 kcal

1g

0.1g

–

Peaches, dried

219 kcal

3.4g

0.8g

–

Peaches, dried, stewed with sugar

104 kcal

1.3g

0.3g

–

Peaches, dried, stewed without sugar

89 kcal

1.4g

0.3g

–

About these figures

Values are per 100g of the food as described (10 samples, 7 brands; halves and slices. Drained proportion = 0.68). "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