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Nutrition - Facts for Peaches, canned, heavy syrup, drained
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Peaches, canned, heavy syrup, drained.
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Peaches, canned, heavy syrup, drained

Calories 72 Calories from Fat 2
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 6mg 0.01%
Potassium 94mg 0.09%
Total Carbohydrate 18g 18%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.02 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.01 g
Ash 0.26 g
Aspartic acid 0.24 g
Betaine 0.30 mg
Caffeine 0.00 mg
Calcium, Ca 3.00 mg
Carbohydrate, by difference 18.43 g
Carotene, alpha 0.00 mcg
Carotene, beta 333.00 mcg
Catechin(+)- 1.87 mg
Cholesterol 0.00 mg
Choline, total 3.80 mg
Copper, Cu 0.06 mg
Cryptoxanthin, beta 85.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 72.00 kcal
Energy 303.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.05 g
Fatty acids, total polyunsaturated 0.07 g
Fatty acids, total saturated 0.01 g
Fiber, total dietary 1.20 g
Fluoride, F 6.80 mcg
Folate, DFE 9.00 mcg_DFE
Folate, food 9.00 mcg
Folate, total 9.00 mcg
Folic acid 0.00 mcg
Fructose 3.45 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Glucose (dextrose) 5.82 g
Glutamic acid 0.03 g
Glycine 0.01 g
Histidine 0.01 g
Iron, Fe 0.27 mg
Isoleucine 0.01 g
Kaempferol 0.00 mg
Lactose 0.00 g
Leucine 0.02 g
Lutein + zeaxanthin 33.00 mcg
Luteolin 0.00 mg
Lycopene 0.00 mcg
Lysine 0.02 g
Magnesium, Mg 5.00 mg
Maltose 1.44 g
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.62 mg
Pantothenic acid 0.02 mg
Phenylalanine 0.01 g
Phosphorus, P 12.00 mg
Potassium, K 94.00 mg
Proline 0.01 g
Protein 0.52 g
Quercetin 0.00 mg
Retinol 0.00 mcg
Riboflavin 0.02 mg
Selenium, Se 0.00 mcg
Serine 0.02 g
Sodium, Na 6.00 mg
Sucrose 3.95 g
Sugars, total 14.66 g
Theobromine 0.00 mg
Thiamin 0.02 mg
Threonine 0.01 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.04 mg
Total lipid (fat) 0.18 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.01 g
Vitamin A, IU 626.00 IU
Vitamin A, RAE 31.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.01 mg
Vitamin C, total ascorbic acid 0.70 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.19 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.40 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 1.82 mg
Vitamin P (proanthocyanidin monomers) 0.62 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 80.62 g
Zinc, Zn 0.09 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
  3. Nutrient Data Laboratory, ARS, USDA. "Nutritional Evaluation of the Solid and Liquid Portion of Selected Canned Fruits and Vegetables". 1986 Beltsville MD
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5m". 2001 Beltsville MD
  5. F Khachik, G R Beecher, W R Lusby. "Separation, identification and quantification of the major carotenoids in extracts of apricots, peaches, cantaloupe, and pink grapefruit by liquid chromatography". 1989 J Agric Food Chem 37 Pg. 1465 - 1473
  6. T Philip, T S Chen. "Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits.". 1988 J. Food Science 53 Pg. 1703 - 1707
  7. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  8. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  9. Stephen Adair, Dennis Leverett, Carol Shields. "Fluoride Content of School Lunches from Optimally Fluoridated and a Fluoride-Deficient Community". 1991 Journal of Food Composition and Analysis 4 Pg. 216 - 226
  10. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  11. Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984.
  12. RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace. "The fluoride content of foods and beverages from negligibly and optimally fluoridated communities.". 2002 Community Dental Oral Epidemiology 30 5 Pg. 382 - 391

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