Nectarine
Description
The nectarine is a smooth skinned, variety of peach - a sweet, yellowish-pink fruit of the drupe tree Prunus persica. This fruit contains high levels of provitamin A carotenoids; it provides lesser amounts of vitamin C, potassium and niacin than other fruits.
Available from May through September, with peak supplies in July and August.
Note: Rich color, plumpness and slight softening along the seam are important signs of quality. Nectarines should have smooth, unblemished skin and good coloring.
Caloric Content
| 1 | |
| Calories: | 67 |
| Protein: | 1.28 gm |
| Carbohydrates: | 16 gm |
| Fiber: | .54 gm |
| Total fats: | .62 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | 0 mg |
1. 150 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 1001 | 5000 IU |
| Thiamine: | .023 | 1.7 mg |
| Vitamin B-2: | .056 | 1.7 mg |
| Vitamin B-6: | .034 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.34 | 20 mg |
| Pantothenic Acid: | .215 | 10 mg |
| Folic acid: | 5.1 | 400 mcg |
| Vitamin C: | 7.3 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 150 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 6 | 1000 mg |
| Copper: | .099 | 2 mg |
| Iron: | .21 | 18 mg |
| Magnesium: | 11 | 400 mg |
| Manganese: | .06 | n/a mg |
| Phosphorus: | 22 | 1000 mg |
| Potassium: | 288 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 0 | n/a mg |
| Zinc: | .12 | 15 mg |
1. 150 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 150 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
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