Fruit
Flesh
Flesh of nectarine is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.18 mg
- Salt 0.01 g
- Total Carbohydrate 13.5 g
- Dietary Fibre 1.96 g
- Total Sugars 10.5 g
- Complex / starch 1.04 g
- Protein 0.83 g
- Water 86.6 g
- Energy 56.9 kcal
- Water 86.6 g
- Carbohydrates 13.5 g
- Protein 0.83 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.3 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
- Minerals 357 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.3 · vitamin-e: 0.28 · vitamin-k: 4.6 ·
Minerals
Flesh of Nectarine: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made nectarine a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made nectarine a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected nectarine for flavour, yield and keeping quality, including named flesh portions.