Peach (white)
Energy value
47,20
kcal
per 100g
87,60
g
Water
2,10
g
Fibers
9,48
g
Carbohydrates
180
mg
Potassium
3,85
mg
Vitamin C
Raw product
Description
- White peach is the fruit of the peach tree, a fruit tree belonging to the Rosaceae family, genus Prunus, species persica. This fruit tree is native to Asia (Janick, 2010).
- There are many varieties, such as Ibiza (cov), Ivory Star (cov), TONICSWEET Sweetregal® (cov) (Aubert, 2020).
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
- Peach has juicy, sweet and tasty flesh (Saidani, 2017).
- Like the yellow peach, the skin of the white peach varying degrees of red. The main pigment responsible for its red colouring is a polyphenol of the flavonoid family, cyanidin-3-glucoside. Moreover, it is one of the pigments that is found most frequently in some red fruits (Ravaglia, 2013).
- Its growth depends on its water supply. This has an impact on the quality of the peach, especially on the fleshiness of the flesh (Eldem, 2012).
- Peach flavour depends on a delicate balance of sugars, acids, phenolic compounds and aroma compounds, with several additional factors, such as pulp texture, also influencing perceived quality (Predieri, 2006).
- Many studies show that volatile compounds have been found in peaches, mainly lactones and C6 compounds (Montero-Prado, 2013). Their distribution in the flesh follows a concentration gradient from the core to the skin (Aubert, 2007). A study showed that C6 compounds constituted 33% of the total volatile compounds in the skin, followed by lactones (30%) and alkanes (25%) (Aubert, 2007). These compounds have an important role as flavour precursors (Aubert, 2003a).
- The concentrations of volatile compounds may change during the ripening of the peach. C6 compounds are the major compounds when the fruit is not ripe. While the concentration of these compounds decreases during ripening, the concentration of lactones, benzaldehyde and linalool increases strongly (Lavilla, 2001; Aubert, 2003b).
COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)
- A study showed that the level of polyphenols found in this fruit is 23.2 mg per 100 g (Aubert, 2020). In some cultivars (Aubert, 2014; Zhao, 2015), hydroxycinnamic acids predominate with 29-69% of the total polyphenol content, followed by flavonoids with between 10-58% of flavan-3-ols, between 10-31% of anthocyanins and between 3-10% of flavonols (Aubert, 2020).
RAW
The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. White peaches (pulp and skin) provide an average of 47.20 calories (kcal) per 100 g, i.e. 199 kJ.
COMPOSITION TABLES
For each nutrient, the tables provide information on the content, the minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) for 100 g net of white peaches (pulp and skin).
MACRONUTRIENTS
| Constituent (g) | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Water | 87,6 | - | - |
| Fibers | 2,10 | - | - |
| Carbohydrates | 9,48 | - | 3,65 |
| Sugars | 8,70 | - | 9,67 |
| Lipids | < 0,50 | - | - |
| Saturated fat | < 0,01 | NC - 0,035 | - |
| Protein | 0,69 | NC - 0,70 | 1,38 |
| Constituent (g) | Amount | Min-Max | DRV% |
|---|---|---|---|
| Water | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Fibers | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Carbohydrates | Ciqual 2020 | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Sugars | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Lipids | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Saturated fat | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Protein | Ciqual 2020 | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on carbohydrates
- The carbohydrate content (9.48 g per 100 g) is lower than the average amount found in fresh fruit (11.31 g per 100 g).
- These are mainly sucrose (7 g per 100 g), fructose (0.90 g per 100 g) and glucose (0.80 g per 100 g).
Zoom on fibres
- White peaches contain a significant amount of fibre (2.10 g per 100 g), although this is still lower than the average amount found in fresh fruit (2.77 g per 100 g).
Zoom on proteins
- Its protein content (0.69 g per 100 g) is lower than the average amount found in fresh fruit (0.93 g per 100 g).
Zoom on lipids
- White peaches are fat-free* as they contain less than 0.5 g of fat per 100 g.
*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
MINERALS AND TRACE ELEMENTS
| Constituent | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Calcium (mg) | 4,10 | - | 0,51 |
| Chloride (mg) | < 20 | - | - |
| Copper (mg) | 0,06 | - | 6 |
| Iron (mg) | 0,11 | - | 0,79 |
| Iodine (µg) | < 20 | - | - |
| Magnesium (mg) | 7,10 | - | 1,89 |
| Manganese (mg) | 0,05 | - | 2,50 |
| Phosphorus (mg) | 18 | - | 2,57 |
| Potassium (mg) | 180 | - | 9 |
| Selenium (µg) | < 20 | - | - |
| Sodium (mg) | < 5 | - | - |
| Zinc (mg) | 0,11 | - | 1,10 |
| Constituent | Amount | Min-Max | DRV% |
|---|---|---|---|
| Calcium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Chloride (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Copper (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Iron (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Iodine (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Magnesium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Manganese (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Phosphorus (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Potassium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Selenium (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Sodium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Zinc (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on minerals and trace elements
- White peaches contain the equivalent of:
- 9% of DRVs for potassium, i.e. 180 mg per 100 g;
- 6% of DRVs for copper, i.e. 0.06 mg per 100 g.
- The amount of other minerals is less than 3% of DRVs.
VITAMINS
| Constituent | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Provitamin A Beta-carotene (µg) | < 5 | - | - |
| Vitamin A equivalent (µg) | - | - | - |
| Vitamin B1 (mg) | < 0,015 | - | - |
| Vitamin B2 (mg) | < 0,01 | - | - |
| Vitamin B3 (mg) | 0,20 | - | 1,25 |
| Vitamin B5 (mg) | 0,18 | - | 3 |
| Vitamin B6 (mg) | < 0,01 | - | - |
| Vitamin B9 (µg) | 7,92 | - | 3,96 |
| Vitamin C (mg) | 3,85 | - | 4,81 |
| Vitamin E (mg) | 0,19 | - | 1,58 |
| Vitamin K1 (µg) | < 0,80 | - | - |
| Constituent | Amount | Min-Max | DRV% |
|---|---|---|---|
| Provitamin A Beta-carotene (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Vitamin A equivalent (µg) | - | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B1 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B2 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B3 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B5 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B6 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B9 (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin C (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin E (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin K1 (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on vitamins
- White peaches contain few vitamins. In fact, they each represent less than 5% of DRVs.
POLYPHENOLS
| Constituent (mg) | Average content |
Min-Max per 100mg |
|---|---|---|
| Flavonoids (mg) | 8,07 | - |
| of which Flavonols (mg) | 0,52 | - |
| of which Flavanols (mg) | 4,33 | - |
| of which Anthocyanins (mg) | 3,22 | - |
| Phenolic Acids (mg) | 7,70 | - |
| of which Hydroxycinnamic acids (mg) | 7,70 | - |
| Total polyphenols | 15,77 | - |
| Constituent (mg) | Amount | Min-Max |
|---|---|---|
| Flavonoids | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
| of which Flavonols | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
| of which Flavanols | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
| of which Anthocyanins | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
| Phenolic Acids | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
| of which Hydroxycinnamic acids | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
| Total polyphenols | Etude CTIFL-Aprifel 2017-2018 Méthode utilisée : chromatographie | - |
Zoom on polyphenols
- Polyphenols are substances with an antioxidant effect.
- Hydroxycinnamic acids, a subgroup of phenolic acids, are predominantly present in white peach composites, representing about 48.84% of the total polyphenols identified.
- This is followed by flavanols and anthocyanins, subgroups of flavonoids (27.44% and 20.41% of total polyphenols, respectively).
- Flavonols, a subgroup of flavonoids, represent only 3.31% of total polyphenols.
Nutrition and health claims
According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of the white peach, the following claims may be used:
Nutrition claims of white peaches
- Fat-free (100 g of white peach provides less than 0.5 g of fat)
References
- Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 07/09/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
- (a) Aubert C, Ambid C, Baumes R, Günata Z. Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation. J. Agric. Food Chem. 2003;51(21):6280-86.
- (b) Aubert C, Günata Z, Ambid C, Baumes R. Changes in Physicochemical Characteristics and Volatile Constituents of Yellow- and White-Fleshed Nectarines during Maturation and Artificial Ripening. J. Agric. Food Chem. 2003;51(10):3083-91.
- Aubert C, Milhet C. Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch). Food Chemistry 102. 2007;102(1):375–84.
- Aubert C, Bony P, Chalot G, Landry P, Lurol S. Effects of Storage Temperature, Storage Duration, and Subsequent Ripening on the Physicochemical Characteristics, Volatile Compounds, and Phytochemicals of Western Red Nectarine (Prunus persica L. Batsch). J. Agric. Food Chem. 2014;62(20):4707-24.
- Aubert C, Chalot G. Physicochemical characteristics, vitamin C, and polyphenolic composition of four European commercial blood-flesh peach cultivars (Prunus persica L. Batsch). Journal of Food Composition and Analysis. 2020;86.
- Eldem V, Akçay UÇ, Ozhuner E, Bakır Y, Uranbey S, Unver T. Genome-Wide Identification of miRNAs Responsive to Drought in Peach (Prunus persica) by High-Throughput Deep Sequencing. PLoS ONE. 2012;7(12).
- Janick (2010). Horticultural reviews. E-U, John Wiley & Sons, 456p.
- Lavilla T, Recasens I, López M.L. Production of volatile aromatic compounds in big top nectarines and royal glory peaches during maturity. Acta Hortic. 2001;553(51):233-4.
- Montero-Prado P, Bentayeb K, Nerín C. Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components. Food Chem. 2013;138(1):724-31.
- Predieri S, Ragazzini P,Rondelli R. Sensory evaluation and peach fruit quality. Acta Hortic. 2006;713: 429-34.
- Ravaglia D, Espley RV, Henry-Kirk RA, Andreotti C, Ziosi V, Hellens RP, Costa G, Allan AC. Transcriptional regulation of flavonoid biosynthesis in nectarine (Prunus persica) by a set of R2R3 MYB transcription factors. BMC Plant Biol. 2013;13:68.
- Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
- Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
- Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
- Saidani F, Giménez R, Aubert C, Chalotb G, Betrán J.A, Gogorcena Y. Phenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits. Journal of Food Composition and Analysis. 2017;62:126–33.
- Scordino M, Sabatino L, Muratore A, Belligno A, Gagliano G. Phenolic characterization of silician yellow flesh peach (Prunus Persica L.) cultivars at different ripening stages. Journal of Food Quality ISSN 1745-4557. 2012.
- Zhao X, Zhang W, Yin X, Su M, Xian Li C.S, Chen K. Phenolic Composition and Antioxidant Properties of Different Peach [Prunus persica (L.) Batsch] Cultivars in China. Int J Mol Sci. 2015;16(3):5762–78.
