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Juicy, sweet, contains vitamin C and fiber
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Flat peach (85 g) has 33 calories. That works out to 39 calories per 100 g. It contains 8.1 g of carbs, 0.8 g of protein, 0.3 g of fat and 1.3 g of fiber. Its 0.1 mg of Copper covers 7% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 100 g
39
KCAL / 100G
Carbs
9.5g
· 3% DV
Protein
0.9g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 86% · Protein 8% · Fat 6%
Vitamins
Vitamin C
6.6mg · 7% DV
B3
0.81mg · 5% DV
Vitamin E
0.73mg · 5% DV
B5
0.15mg · 3% DV
Minerals
Potassium ⭐
190mg · 6% DV
Phosphorus
20mg · 3% DV
Magnesium
9mg · 2% DV
Calcium
6mg · 1% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 39 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Leave a firm flat peach at room temperature, away from direct sunlight. To speed ripening, place it in a paper bag with a banana or apple for a short time.
Refrigerating ripe flat peaches slows further softening and usually helps them stay fresh for a few days. Let them sit at room temperature for 15–20 minutes before eating for better flavour.
Yes. Wash, pit and slice them, freeze the slices in a single layer first, then transfer them to an airtight freezer bag. Their texture will soften after thawing, so they work best in smoothies, compotes and yogurt dishes.
Yes, the skin is edible and contributes to the fruit's fibre content. Wash the peach thoroughly under running water; peel it if the fuzzy texture is unpleasant.
A flat peach is a naturally flattened peach variety, often with a smaller pit and a shape that is easy to eat out of hand. Sweetness and juiciness depend on the variety, harvest and ripeness, not on its flat shape alone.
Yes. Yogurt adds protein, while nuts such as almonds or walnuts add fat and can make the snack more satisfying. This combination is generally more balanced than fruit on its own.
It can be a light pre-workout fruit option, although people with sensitive stomachs may prefer not to eat it immediately before training. After exercise, pairing it with yogurt, kefir or another protein-containing food makes a more balanced recovery snack.
No single food causes weight gain simply because it is eaten at night; overall eating habits and total energy intake matter more. A portioned fruit can be a useful alternative to more dessert-like late-night snacks.
Some people, especially those with birch pollen allergy, can experience itching or tingling in the mouth after eating raw peach. Lip or tongue swelling, hives, or breathing difficulty require urgent medical attention.
Sourness often means the fruit was picked or eaten before it was fully ripe, while bruising or overripeness can also affect flavour. The flesh close to the pit may taste sharper; discard peaches with mould, a fermented smell or an unusual bitter taste.
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Nutrition data compiled from USDA FoodData Central and scientific sources.