Peaches: properties, nutritional values, calories

Fishing it is a fruit rich in vitamin C with refreshing, thirst-quenching, diuretic and slightly laxative properties. Let's find out better.

> 1. Description of the plant and variety

> 2. Properties and benefits of fishing

> 3. Calories and nutritional values ​​of peach

> 4. Allied with

> 5. Curiosities about fishing

> 6. A recipe with peach

Peaches: properties, nutritional values, calories



Description of the plant and variety

Its scientific name is Prunus persica and has been cultivated in China for 5000 years, being considered a symbol of long life and immortality. It is a tree that can reach a height of five meters, resistant to temperatures of - 18 ° and even over 40 ° C. In the village, depending on the area and the variety, their harvest takes place from May to September.

There are mainly three types of peaches:

  • the common peach with yellow or white pulp with a thin and velvety skin on the surface,
  • nectarine or walnut peach with a firm consistency and smooth skin,
  • percoche that stand out for their more consistent pulp, appreciated by the canning food industry for their property of lasting over time.

In addition, the peaches have been selected over time in one wide variety of types depending on the environment, to better adapt to the climate in which they grow. They are also distinguished according to the ease of the pulp to detach from the hazelnut (called spiccagnole) and those that remain adherent (called duracine).

A peach currently back in high consumption is the saturnine, cultivated mainly in Sicily, its name makes us guess the flattened shape like the rings of the planet Saturn and it has white pulp and red veins, very tasty and fragrant.


Properties and benefits of fishing

The fishing is rich in water up to 90% and therefore it comes used as a refreshing, thirst-quenching and even has diuretic and slightly laxative properties useful against constipation, kidney stones and cellulite.

This fruit is nutritious and rich in beneficial substances, but having a low calorific value it is used in slimming diets. The peach contains mineral salts in quantity, first of all potassium (250 mg), then phosphorus, calcium, magnesium and even iron. All these salts are excellent in summer due to the natural increase in sweating and the consequent loss of the same; in particular, potassium as well as being a tonic is a tonic that helps the functions of the nervous system and heartbeat.

An important element present is iodine, especially in white-paste ones; iodine helps the functionality of the thyroid gland and is therefore indicated for hypothyroidism. It allows a greater production of thyroid hormones that accelerate the functioning of all systems, including the liver, so much so that white-flesh peach is used precisely in clinical cases where drainage and support is needed for this organ.

Among the vitamins, it is rich in vitamin C. to cover, with a single fishing, the daily requirement of 15%. Vitamin C is useful for strengthening the immune system, fortifying bones and also together with the presence of iron that we find in peaches we have a synergy conveyed by vitamin C to improve the absorption of this precious mineral.

Peaches contain the precursor of vitamin A (called beta-carotene) which in our body is consequently transformed into vitamin A and performs multiple functions against pollutants, purifies and helps bones, teeth and skin. Vitamins A and C are also powerful antioxidants for fighting free radicals. It still contains vitamins B, K and E which complete the picture with their restorative and mineralizing properties. The only caveat for the consumption of peaches concerns diets for diabetics (due to the richness of sugars) which exclude the yellow flesh type as it is richer in sugars.


Calories and nutritional values ​​of peach

100 g of peaches contain 25 kcal / 103 kj.

Furthermore, for 100 g of product we have:

  • Carbohydrates available 5,80g
  • Sugar 5,80g
  • Protein 0,70g
  • Traces of fat
  • Cholesterol 0g
  • Total fiber 1,90g
  • Soluble fiber 0,78g
  • Insoluble fiber 1,14g


Peaches, allies of

Weight, immune system, bones, teeth, skin, heart.


Curiosities about fishing


  • Peaches contain the very hard stone in which the seed is enclosed. This seed is rich in a toxic substance, similar to cyanide, which the plant produces to prevent it from being eaten by animals in order to guarantee an offspring.
  • These fruits are well digestible even if the advice remains, as for all fruit, to be consumed between meals to avoid fermentation and swelling.
  • Some people are allergic to peach fuzz and therefore cannot get close to them, much less eat them.
  • Good news a headache sufferers comes from a study that reports a therapeutic effect given by the use of white-fleshed peaches; in fact, thanks to the hepatic drainage and the increase in diuresis, it is able to decongest the painful cerebral microcirculation, reducing headaches.



A recipe with peaches

How can we use peaches? Obviously fresh for a juicy snack, in fruit salads or on their own. While out of the harvest season, instead of buying peaches from distant countries, we can prepare and store them for the cold season. They can be boiled and put under glass with syrup (peaches in syrup), prepared in jams, juices and ice cream, and finally dehydrated and dried for sweets and special holiday dishes.

Preparation of peaches in syrup: take as many peaches as we want to put away under glass. You need the Spanish ones, that is, that the stone detaches from the pulp as this facilitates the preparation of cutting them into pieces or quarters. Jars with a capacity of 0,5 or 1 kg are washed and sterilized. One way is to pass the open jars in the oven at 180 ° for 10 minutes with the caps which must also be those suitable for heat resistant jams.

Once cooled, the peaches cut into pieces and well pressed are inserted, trying to fill the spaces as much as possible. Once you get to the top of the jar, pour a few tablespoons of brown sugar or malt or other natural sweetener (Stevia) and the lid closes well. Immerse the closed jars in a pot full of water and boil for at least 40 minutes.

Remove the jars while they are still hot and put them upside down so that they form the vacuum. With this preparation, peaches can be stored for more than a year.


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Other articles on peaches:

> Among the fruit in June, here are the varieties of peaches

> The beneficial properties of peaches

> Properties and uses of peach oil

> 3 recipes with peaches


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