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Nectarine, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 89 % 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Water 89 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Kilojoules 198 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 47 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.1 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Saturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Cis-poly unsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 9 g 50 Estimated value.
Starch 0 g 50 Estimated value.
Mono+Di saccharides 9 g 50 Estimated value.
Sugar, added 0 g 50 Estimated value.
Dietary fibre 2.2 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Protein 1.4 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 45 µg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 1.8 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.02 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Riboflavin 0.04 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Niacin 0.6 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin B6 0.03 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Folate 4 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 37 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Calcium 7 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Iron 0.4 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Sodium 1 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Potassium 170 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Magnesium 10 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Zinc 0.1 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Selenium 0 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 0.06 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Phosphorus 22 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.

Classifications

LanguaL coding of the food
LanguaL Classification
A0143 Fruit or fruit product (US CFR)
A0833 Fruit or fruit product (EUROFIR)
B1436 Nectarine
C0139 Fruit, peel present, core, pit or seed removed
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Fruit and berries, raw/fresh

Food Groups