Peaches

Delicious, tart and juicy and sending off a pleasant aroma, peaches are available in hundreds of cultivars. The peach scores a 96 out of 100—among the very highest ratings—in Dr. T.C. Fry’s “A General Guide to Food Selection.”

In season from May to September, peaches, which contain a fuzzy exterior, belong to the genus Prunus and share similarities with nectarines and plums, among other foods. A medium-size peach measures 2⅔ inches in diameter and weighs 150 grams.

Peaches are a rich source of Vitamin C and potassium. They contain 89 percent water by weight.

Of peach cultivars, they are classified into two categories: freestones and clingstones. With freestones, the fruit “meal” separates from the pit quite easily. Clingstones are fruits in which the “meal” clings to the pit. Some cultivars are partially freestone and clingstone, and these are called semi-free.

China produced 11.5 million metric tons of peaches and nectarines in 2011, with Italy (1.64 million metric tons), Spain (1.34 million metric tons) and the United States (1.18 million metric tons) rounding out the list of leading producers.

Stats for 100 Grams of Peaches (Raw)

• 39 calories

Notable Nutrients

Percentages based on the Reference Daily Intake for a 2,000-calorie diet

• Fiber: 9%
• Vitamin B3: 6%
• Vitamin C: 16.5%
• Potassium: 8.1%

Carbs/Protein/Fat

• Carbohydrates: 87%
• Protein: 7.7%
• Fat: 5.3%

Food Type

• Subacid fruit

Sources

• Self Healing Colitis & Crohn’s by Dr. David Klein
• http://ndb.nal.usda.gov/ndb/foods/show/2386
• http://www.cronometer.com
• http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1990/2
• http://www.nutrition-and-you.com/peaches.html
• http://en.wikipedia.org/wiki/Peach