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Peaches, raw, flesh and skin

Peaches are a fruit, and these figures describe the raw flesh and skin. They mainly provide water and carbohydrate, with small amounts of protein and fat. Per 100g, they contain 89g of water, 7.6g of carbohydrate and 0.1g of fat. They also provide vitamin C, with 31mg in the same weight of fruit.

Vitamin C supports normal immune function and helps the body make collagen, a protein found in skin and other tissues. It also helps the body absorb iron from plant foods. The carbohydrate in raw peaches is naturally occurring sugar, rather than added sugar. This still contributes to total carbohydrate intake, which may be relevant for people monitoring blood glucose. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

33 kcal

Energy

142 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

7.6g

of which sugars

7.6g

Protein

1g

Salt

0g

Alcohol

0g

Water

89g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

19µg

Vitamin D

0µg

Vitamin K1

5.8µg

Vitamin C

31mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.6mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Folate

3µg

Calcium

7mg

Iron

0.4mg

Magnesium

9mg

Phosphorus

22mg

Potassium

160mg

Sodium

1mg

Zinc

0.1mg

Copper

0.06mg

Selenium

1µg

Iodine

3µg

Other types of peaches

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Peaches, flesh and skin, raw, weighed with stone

30 kcal

0.9g

0.1g

–

Peaches, canned in juice, whole contents

39 kcal

0.6g

Trace

–

Peaches, canned in syrup, whole contents

55 kcal

0.5g

Trace

–

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; flesh and skin). "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