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Natural energy source, rich in fiber and potassium, traditional iftar food
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
3 piece (medium) of Ramadan date (24 g) has 66 calories. That works out to 277 calories per 100 g. It contains 18 g of carbs, 0.4 g of protein, 0 g of fat and 1.6 g of fiber. Its 0.1 mg of Copper covers 10% of the Daily Value. Its glycemic index is 42 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
277
KCAL / 100G
Carbs
75g
· 27% DV
Protein
1.8g
· 4% DV
Fat
0.2g
· 0% DV
Fiber
6.7g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 97% · Protein 2% · Fat 1%
Vitamins
B5
0.8mg · 16% DV
B6
0.24mg · 14% DV
B3
1.6mg · 10% DV
Biotin
1.7µg · 6% DV
Minerals
Potassium ⭐
696mg · 20% DV
Magnesium
54mg · 13% DV
Phosphorus
62mg · 9% DV
Calcium
64mg · 6% 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 277 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
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Keep unopened dates in a cool, dry place away from direct sunlight. Once opened, store them in an airtight container in the refrigerator to help preserve their texture and flavour.
Yes, dates freeze well in an airtight container or freezer bag. They may become slightly softer after thawing, but remain useful in smoothies, purées, and baking.
They are a practical traditional choice because they provide readily available energy after a long fast. Pairing them with water and a protein- or fat-containing food, such as yogurt or a few nuts, can make the start of a meal more balanced.
Dates are naturally rich in sugars, although their glycemic index is in the low-to-moderate range. Portion size still matters, especially for people with diabetes or insulin resistance, who should fit them into their individual meal plan.
Their fibre can support regular bowel movements when eaten alongside enough fluids. Eating a larger amount than usual may cause bloating or gas in some people.
Before exercise, they can provide convenient carbohydrate for quick energy. After training, combine them with a protein food such as yogurt or milk to better support recovery.
Eating dates at night is not inherently unhealthy; overall intake and portion size matter more. People prone to reflux may prefer not to eat a large serving close to bedtime.
Not exactly. Ramadan dates are usually dried or semi-dried fruits, while fresh dates are juicier and have a different texture. With less water, dried dates taste sweeter and are more energy-dense by weight.
A dry, crystalline white coating is often natural sugar that has risen to the surface, not mould. Discard dates if they have a fuzzy appearance, off smell, unusual moisture, or sour taste.
Tahini, walnuts, and nut butters complement their sweetness and can make a snack more satisfying. Dates also work well with oats, yogurt, and unsweetened cocoa in desserts without added sugar.
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Nutrition data compiled from USDA FoodData Central and scientific sources.