Peach raw: calories & nutrition facts
100 g of peach raw contain 39 kcal (166 kJ), 0.7 g protein, 8 g carbohydrates (of which 7 g sugar), 0.11 g fat and 1.7 g fiber.
Source: German Nutrient Database (BLS 4.0), Max Rubner-Institut.
- Calories
- 39 kcal
- Protein
- 0.7 g
- Carbs
- 8 g
- Fat
- 0.11 g
- Fiber
- 1.7 g
- Sugar
- 7 g
- Salt
- < 0.01 g
Nutrition for your portion
- Calories
- 39 kcal
- Protein
- 0.7 g
- Carbs
- 8 g
- Sugar
- 7 g
- Fat
- 0.11 g
- Fiber
- 1.7 g
for 100 g
Energy split
- Protein8 %
- Carbs89 %
- Fat3 %
All nutrition facts per 100 g
| Nutrient | Amount | % NRV |
|---|---|---|
| Energy | 39 kcal / 166 kJ | |
| MACRONUTRIENTS | ||
| Protein | 0.7 g | |
| Fat | 0.11 g | |
| Saturated fatty acids | 0.01 g | |
| Monounsaturated fatty acids | 0.03 g | |
| Polyunsaturated fatty acids | 0.04 g | |
| Omega-3 fatty acids | < 0.01 g | |
| Omega-6 fatty acids | 0.04 g | |
| Cholesterol | 0 mg | |
| Carbohydrates | 8 g | |
| Sugar | 7 g | |
| Starch | Traces | |
| Lactose | 0 g | |
| Fiber | 1.7 g | |
| Alcohol | – | |
| Water | 87.4 g | |
| Salt | < 0.01 g | |
| VITAMINS | ||
| Vitamin A (retinol equivalent) | 25 µg | 3 % |
| Vitamin D | 0 µg | 0 % |
| Vitamin E | 0.43 mg | 4 % |
| Vitamin K | 3.8 µg | 5 % |
| Vitamin B1 (thiamine) | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 0.04 mg | 3 % |
| Niacin | 1 mg | 6 % |
| Pantothenic acid | 0.14 mg | 2 % |
| Vitamin B6 | 26 µg | 2 % |
| Biotin | 2 µg | 4 % |
| Folate | 8 µg | 4 % |
| Vitamin B12 | 0 µg | 0 % |
| Vitamin C | 10 mg | 13 % |
| MINERALS | ||
| Sodium | 0.69 mg | |
| Potassium | 198 mg | 10 % |
| Calcium | 6 mg | 1 % |
| Magnesium | 9 mg | 2 % |
| Phosphorus | 20 mg | 3 % |
| Iron | 0.28 mg | 2 % |
| Zinc | 0.13 mg | 1 % |
| Iodine | Traces | |
| Copper | 86 µg | 9 % |
| Manganese | 70 µg | 4 % |
% NRV = share of the EU nutrient reference value for adults (Regulation 1169/2011). “Traces” = below the limit of quantification.
Variants & preparations
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German Nutrient Database (Bundeslebensmittelschlüssel, BLS) 4.0, Max Rubner-Institut, 2025 · F203100 · Data: BLS 4.0 (2025)