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FCDB ID 0360

Nectarines, raw

Nektarinky

Prunus persica var. nucipersica

Nectarines, raw

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Content per 100 g edible portion

Edible conversion factor 0.89
Component name Value Unit
Energy 200 kJ
Energy 48 kcal
Fat, total (total lipid) 0.3 g
  Fatty acids, saturated 0.02 g
Carbohydrate, available 9.3 g
  Sugars, total 7.9 g
Protein, total 1.1 g
Salt 0 g

Description of this food by LanguaL codes

A0143 A0455 A0629 A0670 A0707 A0732 A0833 A0994 A1225 A1279 B1436 C0139 E0150 F0003 G0003 H0003 J0001 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A01GN

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Content per 100 g edible portion

Edible conversion factor 0.89
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 200 00012
Energy ENERC kcal 48 00012
Protein, total [NCF:6.25] PROT g 1.1 00041
   Nitrogen, total NT g 0.2 00012
Fat, total (total lipid) [FACF:0.700] FAT g 0.3 00041
Carbohydrate, total CHOT g 11.0 00012
   Carbohydrate, available CHO g 9.3 00012
   Fibre, total dietary FIBT g 1.7 00041
Water WATER g 87.6 00041
Ethanol ALC g 0 00000
Ash (minerals) ASH g
Vitamins        
Vitamin B1, thiamin THIA mg 0.03 00041
Vitamin B2, riboflavin RIBF mg 0.03 00041
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 5.4 00041
Vitamin A VITA RE 13 00012
   Retinol RETOL μg 0 00041
   beta-carotene CARTB μg 150 00041
Vitamin D VITD μg
Vitamin E VITE ATE 0.77 00012
   alpha - tocopherol TOCPHA mg 0.77 00041
Minerals        
Sodium NA mg 0.5 00041
Magnesium MG mg 0 00041
Phosphorus P mg 9 00041
Potassium K mg 201 00041
Calcium CA mg 6 00041
Iron FE mg 0.3 00041
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 7.9 00012
   Fructose FRUS g 1.4 00041
   Glucose GLUS g 1.6 00041
   Lactose LACS g 0 00041
   Maltose MALS g 0 00041
   Saccharose SUCS g 4.9 00041
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.02 00012
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g
   C 12:0 F12:0 g 0 00041
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0 00041
   C 15:0 F15:0 g
   C 16:0 F16:0 g 0.02 00041
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0 00041
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 0.09 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0 00041
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 0.09 00041
   C 20:1, n-11 F20:1CN11 g 0 00041
   C 22:1, n-9 F22:1CN9 g 0 00041
Fatty acids, polyunsaturated FAPU g 0.11 00012
n-6 fatty acids FACN6 g 0.11 00012
   C 18:2, n-6 F18:2CN6 g 0.11 00041
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g 0 00041
n-3 fatty acids FACN3 g 0 00012
   C 18:3, n-3 F18:3CN3 g 0 00041
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00041
   C 22:5, n-3 (DPA) F22:5CN3 g 0 00041
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00041
Fatty acids, trans- FATRN g
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 0 00000
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0360 Nectarines, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] FRUIT OR FRUIT PRODUCT (US CFR) [A0143]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
003 STONE FRUITS (FS) (CCPR) [A0670]
17 FRUITS (EFG) [A0707]
09 FRUIT AND FRUIT PRODUCTS (EUROCODE2) [A0732]
FRUIT OR FRUIT PRODUCT (EUROFIR) [A0833]
10000001 - FRUIT - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) [A0994]
0140000 - STONE FRUIT (EC) [A1225]
0900 FRUITS AND FRUIT JUICES (USDA SR) [A1279]
B. FOOD SOURCE [B1564] NECTARINE [B1436]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED [C0139]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] NO TREATMENT APPLIED [H0003]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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