United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09241, Peaches, canned, heavy syrup pack, solids and liquids
Food Group: Fruits and Fruit Juices
Carbohydrate Factor: 3.75   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 262 g

half, with liquid 98 g
Proximates Water g 79.28 529 0.060 207.71 77.69
Proximates Energy kcal 74 -- -- 194 73
Proximates Energy kJ 310 -- -- 812 304
Proximates Protein g 0.45 310 0.004 1.18 0.44
Proximates Total lipid (fat) g 0.10 251 0.003 0.26 0.10
Proximates Ash g 0.24 335 0.004 0.63 0.24
Proximates Carbohydrate, by difference g 19.94 -- -- 52.24 19.54
Proximates Fiber, total dietary g 1.3 -- -- 3.4 1.3
Proximates Sugars, total g 18.64 -- -- 48.84 18.27
Minerals Calcium, Ca mg 3 283 0.000 8 3
Minerals Iron, Fe mg 0.27 316 0.007 0.71 0.26
Minerals Magnesium, Mg mg 5 239 0.000 13 5
Minerals Phosphorus, P mg 11 271 0.000 29 11
Minerals Potassium, K mg 92 311 1.000 241 90
Minerals Sodium, Na mg 6 326 0.000 16 6
Minerals Zinc, Zn mg 0.09 178 0.002 0.24 0.09
Minerals Copper, Cu mg 0.051 178 0.002 0.134 0.050
Minerals Manganese, Mn mg 0.045 54 0.001 0.118 0.044
Minerals Selenium, Se µg 0.3 -- -- 0.8 0.3
Minerals Fluoride, F 1, 2, 3, 4, 5, 6 µg 6.8 30 0.300 17.8 6.7
Vitamins Vitamin C, total ascorbic acid mg 2.8 609 0.050 7.3 2.7
Vitamins Thiamin mg 0.011 273 0.000 0.029 0.011
Vitamins Riboflavin mg 0.024 278 0.000 0.063 0.024
Vitamins Niacin mg 0.614 323 0.010 1.609 0.602
Vitamins Pantothenic acid mg 0.050 -- -- 0.131 0.049
Vitamins Vitamin B-6 mg 0.019 -- -- 0.050 0.019
Vitamins Folate, total µg 3 3 0.000 8 3
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 3 3 0.000 8 3
Vitamins Folate, DFE µg 3 -- -- 8 3
Vitamins Choline, total mg 4.1 -- -- 10.7 4.0
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 17 597 0.000 45 17
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 165 -- -- 432 162
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 68 -- -- 178 67
Vitamins Vitamin A, IU IU 332 597 5.000 870 325
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 61 -- -- 160 60
Vitamins Vitamin E (alpha-tocopherol) mg 0.49 -- -- 1.28 0.48
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 1.7 -- -- 4.5 1.7
Lipids Fatty acids, total saturated g 0.010 -- -- 0.026 0.010
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.009 -- -- 0.024 0.009
Lipids 18:0 g 0.001 -- -- 0.003 0.001
Lipids Fatty acids, total monounsaturated g 0.035 -- -- 0.092 0.034
Lipids 16:1 undifferentiated g 0.001 -- -- 0.003 0.001
Lipids 18:1 undifferentiated g 0.035 -- -- 0.092 0.034
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.047 -- -- 0.123 0.046
Lipids 18:2 undifferentiated g 0.046 -- -- 0.121 0.045
Lipids 18:3 undifferentiated g 0.001 -- -- 0.003 0.001
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.001 -- -- 0.003 0.001
Amino Acids Threonine g 0.018 -- -- 0.047 0.018
Amino Acids Isoleucine g 0.013 -- -- 0.034 0.013
Amino Acids Leucine g 0.026 -- -- 0.068 0.025
Amino Acids Lysine g 0.015 -- -- 0.039 0.015
Amino Acids Methionine g 0.011 -- -- 0.029 0.011
Amino Acids Cystine g 0.004 -- -- 0.010 0.004
Amino Acids Phenylalanine g 0.014 -- -- 0.037 0.014
Amino Acids Tyrosine g 0.012 -- -- 0.031 0.012
Amino Acids Valine g 0.025 -- -- 0.066 0.025
Amino Acids Arginine g 0.012 -- -- 0.031 0.012
Amino Acids Histidine g 0.008 -- -- 0.021 0.008
Amino Acids Alanine g 0.027 -- -- 0.071 0.026
Amino Acids Aspartic acid g 0.076 -- -- 0.199 0.074
Amino Acids Glutamic acid g 0.069 -- -- 0.181 0.068
Amino Acids Glycine g 0.016 -- -- 0.042 0.016
Amino Acids Proline g 0.019 -- -- 0.050 0.019
Amino Acids Serine g 0.021 -- -- 0.055 0.021
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Proanthocyanidin Proanthocyanidin dimers 7, 8 mg 1.2 2 -- 3.2 1.2
Proanthocyanidin Proanthocyanidin trimers 7, 8 mg 1.2 2 -- 3.2 1.2
Proanthocyanidin Proanthocyanidin 4-6mers 7, 8 mg 1.3 2 -- 3.3 1.2
Proanthocyanidin Proanthocyanidin 7-10mers 7, 8 mg 0.1 2 -- 0.2 0.1
Proanthocyanidin Proanthocyanidin polymers (>10mers) 7 mg 0.0 1 -- 0.0 0.0

Sources of Data

1Donald Taves Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods , 1983 British Journal of Nutrition 49   pp.295-301
2J.D.B. Featherstone, Carol Shields A Study of Fluoride Intake in New York State Residents , 1988 New York State Fluoride Analysis Contract - report date 12/1/1988   
3Stephen 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   pp.216-226
4Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
5A. Kingman Unpublished data. NIDR/NIH, 1984 , 1984 Unpublished data. NIDR/NIH, 1984.   
6RD 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   pp.382-391
7Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Screening foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation , 2003 J. Agric. Food Chem. 51   pp.7513-7521
8Hong, Y-J., Barret, D.M., and Mitchell, A.E. Liquid chromatography/Mass spectrometry investigation of the impact of thermal processing and storage on peach procyanidins , 2004 J. Agric. Food Chem. 52   pp.2366-2371
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1350 PEACH
  • C0229 FRUIT, PEEL REMOVED, CORE, PIT OR SEED REMOVED
  • E0133 DIVIDED INTO HALVES, QUARTERS OR SEGMENTS
  • F0014 FULLY HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0136 SUGAR OR SUGAR SYRUP ADDED
  • J0123 STERILIZED BY HEAT
  • K0012 PACKED IN HEAVILY SWEETENED LIQUID
  • M0194 CAN, BOTTLE OR JAR
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • Z0220 NOT DRAINED