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Peach Yellow Flesh

energetic contribution

40 cal / 100 gr

nutritional values

Serving size 100 gr.

% Daily value

TOTAL FAT 0%
SATURATED FAT 0%
CHOLESTEROL 0%
SODIUM 0%
TOTAL CARBOHYDRATE 3%
DIETARY FIBRES 8%
SUGARS 9g
PROTEIN 1g
VITAMIN A 2%
VITAMIN C 10%
CALCIUM 0%
IRON 0%

origin

The main producers are Italy, Spain, Greece, Morocco, Turkey, Chile and Argentina.

aspect and taste

Peach shapes vary from round to somewhat oblong with slightly prominent tips. The skin is yellow-orange with red tonalities, more or less visible. The pulp is bright yellow and it may be streaked with red close to the stone, depending on the variety. The flavour goes from a sweet one to a little sour one, and it's very juicy.

maintenance

Avoid the conservation of unripe peaches between 0-2° C, as there may be damages caused by cold temperatures and it would cause the pulp deterioration, lost of juice, lost of flavour and a pulp darkening. To make the peaches ripe, conserve them at 18-21°C.

Features

Peaches contain sugars of easy assimilation and many organic acids, mainly tartaric, citric, and malic, which give the particular flavour and increase the necessary alkaline provision for the body acid-basic balance. Peaches contain a high percentage of potassium, a few sodium, and some quantities of carotenoids which turn into vitamin A in the body. Vitamin A is fundamental in our organism for melanin production; melanin is what makes us tan and it protects us from solar rays. Beta-carotene has other properties, as to protect our body from carcinogenesis, to increase sight capability, to reinforce bones and teeth, to strengthen immunity defences against respiratory infections, toxic elements of polluted air and against smoke damages.