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Dates, dried, flesh and skin, weighed with stones

Dates are the fruit of the date palm. This entry describes dried dates, including the flesh and skin, weighed with their stones. The stones are not eaten, but their weight is included in the basis for these figures. Per 100g, they provide 49g carbohydrate, all of which is sugars, alongside 6.3g fibre and 611mg potassium.

Carbohydrate provides energy, while fibre supports normal bowel function. Potassium contributes to normal muscle and nerve function. Dried fruit contains concentrated sugars, which is worth noting when monitoring sugar or carbohydrate intake. Dates contain little fat or salt. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

197 kcal

Energía

841 kJ

Grasa

0.5g

of which saturates

0.25g

Carbohydrate

49g

of which sugars

49g

Fibra

6.3g

Proteína

2g

Sal

0.02g

Alcohol

0g

Agua

13g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.78mg

Vitamina C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.08mg

Niacin (B3)

1.5mg

Vitamin B6

0.16mg

Vitamina B12

0µg

Ácido fólico

11µg

Calcio

57mg

Hierro

1.9mg

Magnesio

46mg

Phosphorus

57mg

Potasio

611mg

Sodio

9mg

Zinc

0.36mg

Cobre

0.22mg

Selenio

2µg

Iodine

15µg

Other types of dates

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dates, raw, flesh and skin, weighed with stones

107 kcal

1.3g

0.1g

–

Dates, dried, flesh and skin

235 kcal

2.4g

0.6g

7.5g

Dates, raw, flesh and skin

124 kcal

1.5g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from 14-394). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente