Nectarine Yellow Flesh

energetic contribution
70 cal / 140 gr

nutritional values
Serving size 140 gr. % Daily value TOTAL FAT 1% SATURATED FAT 0% CHOLESTEROL 0% SODIUM 0% TOTAL CARBOHYDRATE 5% DIETARY FIBRES 8% SUGARS 12g PROTEIN 1g VITAMIN A 4% VITAMIN C 15% CALCIUM 0% IRON 2%

nutritional values

Serving size 140 gr.

% Daily value

TOTAL FAT 1%
SATURATED FAT 0%
CHOLESTEROL 0%
SODIUM 0%
TOTAL CARBOHYDRATE 5%
DIETARY FIBRES 8%
SUGARS 12g
PROTEIN 1g
VITAMIN A 4%
VITAMIN C 15%
CALCIUM 0%
IRON 2%

origin

The main producers of nectarine ( which comes from the crossing of different varieties of peaches) are Italy, Spain, China, Greece, Morocco, Chile and Turkey.

aspect and taste

It has got the same features of the peach but the skin is smooth and without coat. The skin colour has to be yellow or cream with different red tonalities depending on the variety, while the pulp has to be intense yellow.

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

Nectarines have good thirst quenching, nutritional and energetic properties. They have an important diuretic function and contribute in the regulation of intestinal functioning.