2024 Author: Josephine Shorter | [email protected]. Last modified: 2024-01-17 02:10
Full chemical composition of peach per 100 g
Vitamins
|
Name |
amount | % RDA |
| Vitamin B1 (thiamin) | 0.02 mg | 1.2% |
| Vitamin B2 (riboflavin) | 0.03 mg | 1.5% |
| Vitamin B5 (pantothenic acid) | 0.15 mg | 3.0% |
| Vitamin B6 (pyridoxine) | 0.03 mg | 1.5% |
| Vitamin B9 (folic acid) | 4 μg | 1.0% |
| Vitamin B12 (cyanocobalamin) | 0.0 mcg | 0% |
| Vitamin C (ascorbic acid) | 6.6 mg | 9.4% |
| Vitamin E (as alpha-tocopherol) | 0.73 mg | 4.9% |
| Beta-tocopherol | 0.0 mg | 0% |
| Gamma-tocopherol | 0.02 mg | 0.1% |
| Delta-tocopherol | 0.0 mg | 0% |
| Vitamin D (as cholecalciferol) | 0.0 mcg | 0% |
| Vitamin B3 (PP, nicotinic acid) | 0.97 mg | 4.9% |
| Vitamin K | 2.6 mcg | 2.0% |
| Vitamin B7 (biotin) | 0.4 μg | 0.8% |
| Beta carotene | 162.0 μg | 3.2% |
| Alpha carotene | 0.0 mcg | 0% |
| Lutein + Zeaxanthin | 91.0 μg | 1.5% |
| Beta Cryptoxanthin | 67.0 μg | 1.3% |
| Lycopene | 0.0 mcg |
0% |
| Vitamin B4 (choline) | 6.1 mg | 1.2% |
| Methylmethionine sulfonium (vitamin U) | 0 mg | 0% |
| Betaine trimethylglycine | 0.3 mg | 0.03% |
Minerals
Macronutrients
| Name | amount | % RDA |
| Potassium | 176.0-363.0 mg | 10.1% |
| Calcium | 6.0-10.6 mg | 0.7% |
| Silicon | 10.0 mg | 33.3% |
| Magnesium | 4.7-9.0 mg | 1.6% |
| Sodium | 1.7-4.6 mg | 0.2% |
| Sulfur | 6.0 mg | 0.6% |
| Phosphorus | 18.0-34.0 mg | 3.1% |
| Chlorine | 2.0 mg | 0.09% |
Microelements and ultramicroelements
| Name | amount | % RDA |
| Aluminum | 650 mcg | 1.7% |
| Boron | 187 mcg | 267.1% |
| Vanadium | 4.0 μg | 10.0% |
| Iron | 0.25-1.6 mg | 7.3% |
| Iodine | 2.0 μg | 1.3% |
| Cobalt | 2.9 mcg | 29.0% |
| Lithium | 3.0 μg | 3.0% |
|
Manganese |
140.0 μg | 7.0% |
| Copper | 50.0 μg | 5.0% |
| Molybdenum | 1.9 μg | 2.7% |
| * Arsenic | 1.0 μg | 8.3% |
| Nickel | 0.6-67.0 μg | 22.7% |
| Tin | 2.29 μg | 0.1% |
| Rubidium | 19.6 mcg | 19.6% |
| * Lead | 0.3 μg | 3.0% |
| Selenium | 0.1 μg | 0.1% |
| * Strontium | 68.1 μg | 8.5% |
| Thallium | 0.05 μg | 2.5% |
| Fluorine | 4.0-22.0 μg | 0.3% |
| Chromium | 0.3-14.0 μg | 14.2% |
| Zinc | 100.0-170.0 mcg | 1.2% |
Proteins and amino acids
| Name | amount | % RDA |
| Total protein content | 0.91 g | 1.1% |
| Content of essential amino acids | 0.164-0.276 g | 1.0% |
| Nonessential amino acid content | 0.320-0.809 g | 0.9% |
Essential amino acids
| Acid name | amount | % RDA |
| Valine | 0.020-0.051 | 1.4% |
| Histidine | 0.010-0.022 |
0.8% |
| Isoleucine | 0.017-0.020 | 1.0% |
| Leucine | 0.030-0.037 | 0.8% |
| Lysine | 0.030-0.038 | 0.9% |
| Methionine | 0.010-0.040 | 1.4% |
| Threonine | 0.020-0.035 | 1.2% |
| Tryptophan | 0.007-0.010 | 0.9% |
| Phenylalanine | 0.020-0.023 | 0.7% |
Essential amino acids
| Acid name | amount | % RDA |
| Alanin | 0.030-0.051 | 0.6% |
| Arginine | 0.020-0.022 | 0.3% |
| Aspartic acid | 0.120-0.420 | 2.2% |
| Glycine | 0.020 | 0.6% |
| Glutamic acid | 0.060-0.180 | 0.9% |
| Proline | 0.020-0.035 | 0.6% |
| Serine | 0.030-0.043 | 0.5% |
| Tyrosine | 0.010-0.026 | 0.6% |
| Cystine | 0.010-0.012 | 0.6% |
Fats and fatty acids
| Name | amount | % RDA |
| Total fat content | 0.25 g | 0.3% |
| Unsaturated fatty acid content | 0.285 g | 0.7% |
|
Content of omega-3 unsaturated fatty acids |
0.002-0.004 g | 0.3% |
| Content of omega-6 unsaturated fatty acids | 0.084-0.156 g | 1.2% |
| Saturated fatty acid content | 0.035 g | 0.1% |
Unsaturated fatty acids
| Acid name | amount |
| Palmitoleic C 16: 1 (omega-7) | 0.004 g |
| Oleic C 18: 1 (omega-9) | 0.065-0.121 g |
| Linoleic C 18: 2 (omega-6) | 0.084-0.156 g |
| Linolenic C 18: 3 (omega-3) | 0.002-0.004 g |
| Stearidonic C 18: 4 (omega-3) | 0.0 g |
| Gadoleic C 20: 1 (omega-11) | 0.0 g |
| Arachidonic C 20: 4 (omega-6) | 0.0 g |
| Eicosapentaenoic C 20: 5 (omega-3) | 0.0 g |
| Erukovaya C 22: 1 (omega-9) | 0.0 g |
| Klupanodone C 22: 5 (omega-3) | 0.0 g |
| Docosahexaenoic C 22: 6 (omega-3) | 0.0 g |
| Nervonic C 24: 1 (omega-9) | 0.0 g |
Saturated fatty acids
| Acid name | amount |
| Myristic C 14: 0 | 0.0 g |
| Palmitic C 16: 0 | 0.032 g |
| Stearic C 18: 0 | 0.004 g |
| Arachidic C 20: 0 | 0.0 g |
| Begenic C 22: 0 | 0.0 g |
| Lignoceric C 24: 0 | 0.0 g |
Sterols
| Name | amount | % RDA |
| The amount of phytosterols | 10.0 mg | 18.2% |
| Cholesterol | 0.0 mg | 0% |
Carbohydrates
| Name | amount | % RDA |
| Total carbohydrate content | 9.54 g | 2.7% |
| Mono- and disaccharides | 8.3 g | 16.6% |
| Glucose | 1.95 g | 19.5% |
| Fructose | 1.53 g | 4.4% |
| Galactose | 0.06 g | 8.6% |
| Sucrose | 4.76 g | 0% |
| Lactose | 0.0 g | 0% |
| Starch | 0.0-1.2 g | 0% |
| Maltose | 0.08 g | 0% |
| Cellulose | 1.5 g | 6.0% |
| Pectin | 0.7 g | 14.0% |
Purine bases
| Name | amount | % RDA |
| Purine sum content | 8 mg | 6.7% |
◄ Back to peach description
Recommended:
Complete Chemical Composition Of Garlic
Complete chemical composition of garlic per 100 g Calories 59 kcal Fats:0.5 gProteins:6.4 gCarbohydrates:33.1 gWater:58.6 gAsh:1.4 gCellulose:2.1 gVitamins Nameamount% RDAVitamin B1 (thiamin)0.20 mg13%Vitamin B2 (riboflavin)0
Complete Chemical Composition Of Celery Leaves
Complete chemical composition of celery leavesVitamins Nameamount% RDAVitamin B1 (thiamin)0.020 mg1.2%Vitamin B2 (riboflavin)0.251-0.420 mg16.8%Vitamin B5 (pantothenic acid)0.246 mg4.9%Vitamin B6 (pyridoxine)0
Complete Chemical Composition Of Celery Root
Complete chemical composition of celery rootVitamins Nameamount% RDAVitamin B1 (thiamin)0.03 mg2%Vitamin B2 (riboflavin)0.06 mg3%Vitamin B5 (pantothenic acid)0,4 mgeight%Vitamin B6 (pyridoxine)0.15 mgeight%Vitamin B9 (folic acid)7 μg2%Vitamin B12 (cyanocobalamin)0.0
The Complete Chemical Composition Of Turmeric
The complete chemical composition of turmeric235 compounds have been found in turmeric, primarily phenolic compounds and terpenoids. 22 diarylheptanoids and diarylpentanoids, 8 phenylpropenes and other phenolic compounds, 68 monoterpenes, 109 sesquiterpenes, 5 diterpenes, 3 triterpenoids, 4 sterols, 2 alkaloids and 14 other compounds have been identified
The Complete Chemical Composition Of Ginger
Full chemical composition of ginger per 100 gChemical analysis of ginger shows that it contains over 400 different compounds. The main components of ginger rhizomes are carbohydrates (50–70%), lipids (3–8%), terpenes and phenolic compounds.T
