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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

Energía

43 kcal

Energía

184 kJ

Grasa

0.3g

of which saturates

0.02g

Carbohydrate

9.8g

of which sugars

9.8g

Fibra

1.3g

Proteína

1g

Sal

Trace

Alcohol

0g

Agua

86g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamina D

0µg

Vitamina E

0.45mg

Vitamin K1

2.5µg

Vitamina C

3mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.7mg

Vitamin B6

0.04mg

Vitamina B12

0µg

Ácido fólico

8µg

Calcio

7mg

Hierro

0.2mg

Magnesio

9mg

Phosphorus

25mg

Potasio

257mg

Sodio

Trace

Zinc

0.1mg

Cobre

0.09mg

Selenio

Trace

Iodine

3µg

Other types of nectarines

Alimentos

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.

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