تخطي إلى المحتوى الرئيسي

Nectarines, flesh and skin, raw

Nectarines are stone fruits, and these figures describe the raw flesh and skin. They provide mainly water and carbohydrate, with small amounts of fibre, protein and fat. Per 100g, nectarines contain 9.8g of carbohydrate, all of which is sugars, 1.3g of fibre and 257mg of potassium. Their energy content is 184 kJ per 100g.

The sugars in whole nectarines are naturally present within the fruit rather than added sugars. Fibre helps support normal bowel function, while potassium contributes to normal muscle and nerve function. Raw nectarines contain little fat or saturated fat and only trace amounts of salt. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

43 kcal

Energy

184 kJ

الدهون

0.3g

of which saturates

0.02g

Carbohydrate

9.8g

of which sugars

9.8g

ألياف

1.3g

البروتين

1g

ملح

Trace

الكحول

0g

Water

86g

الكوليسترول

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

فيتامين د

0µg

Vitamin E

0.45mg

Vitamin K1

2.5µg

فيتامين C

3mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.7mg

Vitamin B6

0.04mg

Vitamin B12

0µg

Folate

8µg

الكالسيوم

7mg

الحديد

0.2mg

المغنيسيوم

9mg

Phosphorus

25mg

البوتاسيوم

257mg

الصوديوم

Trace

زنك

0.1mg

Copper

0.09mg

سيلينيوم

Trace

اليود

3µg

Other types of nectarines

طعام

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Nectarines, flesh and skin, raw, weighed with stones

40 kcal

0.9g

0.3g

1.2g

About these figures

Values are per 100g of the food as described (11 samples, imported). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

قراءة إضافية ومراجع

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

تاريخ المقال

تمت كتابة المعلومات على هذه الصفحة ومراجعتها من قبل أطباء مؤهلين.
  • 4 Nov 2026 | أحدث إصدار
  • 3 Nov 2026 | نُشر في الأصل