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Peaches, dried, stewed without sugar

These are dried peaches stewed in water without added sugar. They mainly provide carbohydrate, with 22g per 100g, all of which is recorded as sugars. They also provide 450mg of potassium and 2.8mg of iron per 100g. Their energy content is 383 kJ per 100g.

Potassium supports normal nerve and muscle function, while iron is needed to make haemoglobin, the protein in red blood cells that carries oxygen. Although no sugar is added during stewing, the peaches still contain naturally occurring sugars, which are worth noting when monitoring carbohydrate or sugar intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

89 kcal

Energy

383 kJ

Graisse

0.3g

of which saturates

Trace

Carbohydrate

22g

of which sugars

22g

Protéines

1.4g

Sel

0.01g

Eau

65g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

30µg

Vitamine D

0µg

Vitamine C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.06mg

Niacin (B3)

1.6mg

Vitamine B6

0.03mg

Vitamine B12

0µg

Folate

1µg

Calcium

14mg

Fer

2.8mg

Magnésium

22mg

Phosphorus

49mg

Potassium

450mg

Sodium

2mg

Zinc

0.3mg

Copper

0.26mg

Sélénium

3µg

Iodine

9µg

Other types of peaches

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Peaches, dried, stewed with sugar

104 kcal

1.3g

0.3g

–

Peaches, dried

219 kcal

3.4g

0.8g

–

Peaches, canned in juice, whole contents

39 kcal

0.6g

Trace

–

Peaches, canned in syrup, whole contents

55 kcal

0.5g

Trace

–

Peaches, flesh and skin, raw, weighed with stone

30 kcal

0.9g

0.1g

–

Peaches, raw, flesh and skin

33 kcal

1g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from 450g fruit, 770g water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Fruit and Nuts Supplement, 1992.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine