Are Peaches Good for Weight Loss? Evidence Review (Calories, Fiber, Glycemic Index)

The honest answer: yes — fresh whole peaches are ~39 kcal per 100 g and ~89% water, sit at glycemic index ~42 (low-moderate), and the Bertoia 2015 PLoS Med pooled cohort found stone fruit among the top-quartile inverse associations with long-term weight gain. Per USDA FoodData Central, a medium peach (~150 g) is ~58 kcal with ~2.3 g fiber and ~13 g natural sugar. Canned-in-heavy- syrup peaches nearly double to ~74 kcal per 100 g; canned-in- juice runs ~54 kcal; canned-in-water drops to ~24 kcal. Frozen no-sugar-added is ~50 kcal per 100 g. White-flesh vs yellow- flesh peaches are nutritionally near-identical (~39 kcal, ~1.5 g fiber both) — the perceived sweetness difference is mostly lower acidity in white varieties, not higher sugar. The Noratto 2015 J Nutr Biochem Zucker-rat study^[1] documented peach- and plum-juice polyphenols (chlorogenic + neochlorogenic acid, anthocyanins) reducing markers of obesity- related metabolic disorders — mechanistic, not translational to humans. Ello-Martin 2007 AJCN^[3] anchors the volumetric case: a reduced-energy-density diet with added fruit/veg/soup produced -7.9 kg vs -6.4 kg over 12 months. The honest pitfalls are dried peaches (~239–340 kcal per 100 g, ~6–9x fresh), peach cobbler (~360 kcal per cup, ~50 g sugar), peach pie (~261 kcal per slice), and the canned-in-syrup tier that doubles the calorie load of the same weight of fresh peach. For semaglutide or tirzepatide patients, the modest sorbitol and fructose load is generally well tolerated — the load-bearing safety note is the peach pit itself: never eat or crack the stone (cyanogenic glycosides). Magnitude check: STEP-1 semaglutide^[4] −14.9% body weight at 68 weeks; SURMOUNT-1 tirzepatide^[5] −20.9% at 72 weeks. Peaches are a low- calorie, water-dense, polyphenol-rich fruit that fits a weight-loss eating pattern — not a weight-loss intervention.

At a glance

• Fresh peach ~39 kcal / 100 g. Per USDA FoodData Central. A medium peach (~150 g) is ~58 kcal with ~2.3 g fiber and ~190 mg potassium per 100 g. ~89% water by weight.
• Glycemic index ~42 (low-moderate). Below banana (~51), pineapple (~66), and watermelon (~76); above berries (~25–40) and cherries (~22). Fiber + organic acids blunt post-prandial glucose response.
• White vs yellow peach: nutritionally near-identical. Both ~39 kcal, ~1.5 g fiber, ~89% water. White-flesh varieties taste sweeter because acid content is lower (sugar perception is unmasked) — not because sugar is higher. The yellow varieties carry slightly more provitamin-A carotenoids (beta-carotene, beta-cryptoxanthin).
• Stone-fruit polyphenols. Peaches and plums contain chlorogenic acid, neochlorogenic acid, and anthocyanins (especially in the skin and red-flesh varieties). The Noratto 2015 J Nutr Biochem^[1] Zucker-rat study found peach/plum juice polyphenols reduced plasma lipids, oxidative stress, and inflammatory markers. Mechanistic only — no human RCT for peaches and body composition.
• Canned-in-heavy-syrup nearly doubles calories. ~74 kcal/100 g vs ~39 kcal fresh. Choose canned in water (~24 kcal/100 g) or in 100% juice (~54 kcal/100 g) — drain well to reduce packing-liquid sugar.
• Dried peaches concentrate ~6–9x. ~239–340 kcal/100 g depending on moisture. A ¼-cup snack handful is ~80–130 kcal. Read labels for sulfur dioxide preservative and added sugar.
• Peach cobbler / pie is dessert calorie math. Homemade peach cobbler ~360 kcal/cup, ~50 g sugar. Peach pie ~261 kcal/slice (1/8 of 9-inch), ~35 g sugar. Not a peach-eating pattern.
• Magnitude check. STEP-1 semaglutide^[4] −14.9% body weight at 68 weeks; SURMOUNT-1 tirzepatide^[5] −20.9% at 72 weeks. Peaches fit a weight-loss eating pattern; they are not a weight-loss intervention.

USDA nutrition: fresh, canned, frozen, dried, juice

Peaches (Prunus persica) split into yellow-flesh and white-flesh cultivars, both about 89% water by weight and nutritionally near-identical. The canonical per-100-g values from USDA FoodData Central:

• Peaches, raw (yellow flesh): ~39 kcal, ~89% water, ~1.5 g fiber, ~190 mg potassium, ~8.4 g sugar (natural fructose + sucrose + glucose), ~0.9 g protein, ~6.6 mg vitamin C, ~330 IU vitamin A (mostly beta-carotene + beta- cryptoxanthin), GI ~42.
• Peaches, raw (white flesh): ~39 kcal, ~88% water, ~1.5 g fiber, ~190 mg potassium, sugar similar but perceived sweetness higher due to lower titratable acidity. Carotenoids slightly lower than yellow.
• Peaches, canned in water (drained): ~24 kcal/100 g, ~1.3 g fiber. Lowest-calorie format; useful for baking and smoothies.
• Peaches, canned in juice (drained): ~54 kcal/100 g, ~1.1 g fiber. Slightly higher than fresh because the juice packing liquid carries fruit sugar.
• Peaches, canned in light syrup: ~58 kcal/100 g, ~1.0 g fiber. Added sugar in packing liquid.
• Peaches, canned in heavy syrup: ~74 kcal/100 g, ~0.9 g fiber. Almost double the calorie load of fresh peach. Avoid.
• Peaches, frozen, no sugar added: ~50 kcal/100 g, ~1.8 g fiber. Useful smoothie and oatmeal ingredient; some labels list slightly higher fiber than fresh due to skin-on slicing prior to freezing.
• Peaches, frozen, sliced, sweetened: ~94 kcal/100 g, ~1.3 g fiber. Added sugar in packing — read labels.
• Peaches, dried (sulfured halves): ~239–340 kcal/100 g (range reflects moisture; sun- dried run at the high end, ~25% moisture commercial dried at the lower end). ~8 g fiber, ~44–67 g sugar. Concentrated ~6–9x from fresh.
• Peach nectar, canned (commercial): ~54 kcal/100 g, ~0.6 g fiber. Diluted juice format; lower calorie per volume than juice but also lower polyphenol load and almost no fiber.

Practical takeaway: fresh, frozen-no-sugar, and water-packed canned peaches are very low calorie. Canned-in-juice is acceptable if drained well. Canned-in-syrup nearly doubles the calorie load. Dried peaches are ~6–9x the calorie density of fresh and need to be measured. Peach nectar is a sugar-water beverage with negligible fiber — not a peach equivalent.

Fiber, glycemic index, and post-prandial glucose

Peaches sit in the low-moderate glycemic-index range at ~42, below banana (~51), pineapple (~66), and watermelon (~76), and above the lowest-GI fruits like cherries (~22), apple (~36), and most berries (~25–40). The combination of ~1.5 g fiber per 100 g, ~89% water content, and a polyphenol load (chlorogenic acids, flavonols, anthocyanins in red-flesh and skin-on varieties) produces a moderate post-prandial glucose response. Peach skin carries the bulk of the fiber and most of the polyphenols — peel only if the texture is intolerable; otherwise leave the skin on after washing.

Practical implications for weight-loss eaters:

• Peaches are a defensible afternoon snack. A medium peach (~150 g, ~58 kcal) provides ~2.3 g fiber and ~13 g natural sugar with low-moderate glycemic impact. Lower calorie than a banana (~105 kcal) or a typical apple (~95 kcal).
• Pair with protein for satiety. 1 sliced peach with 5 oz plain Greek yogurt (~150 kcal) hits ~210 kcal at ~20 g protein and ~2 g fiber — a satisfying breakfast or dessert that fits a 1,500–1,800 kcal/day deficit.
• Frozen peaches blend well into smoothies. The frozen form retains most of the polyphenol profile (some vitamin C loss only) and adds creamy texture at ~50 kcal/100 g. Avoid the sweetened-frozen format (~94 kcal/100 g).
• Eat skin-on. The skin holds most of the fiber (~50% of total) and the bulk of the polyphenols (chlorogenic acid, anthocyanins). Wash under running water and eat whole.

Stone-fruit polyphenols and the Noratto 2015 mechanistic case

Peaches and their stone-fruit relatives (nectarines, plums, apricots, cherries) contain a characteristic polyphenol profile: chlorogenic acid (~10–40 mg per 100 g, the same hydroxycinnamic acid abundant in coffee), neochlorogenic acid, flavonols (quercetin, kaempferol glycosides), procyanidins, and anthocyanins (in red-flesh varieties and the skin).

The Noratto 2015 J Nutr Biochem study^[1] is the cleanest mechanistic anchor for the obesity-metabolic- cardiovascular pathway. Design: obese Zucker rats fed peach and plum juice (containing characterized polyphenol profiles) vs control for 8 weeks. Findings: peach/plum juice reduced plasma triglycerides, low-density lipoprotein cholesterol, and markers of oxidative stress; reduced expression of pro-inflammatory genes (TNF-alpha, IL-6, MCP-1) in adipose tissue and liver; modulated lipogenic enzymes (fatty acid synthase, acetyl-CoA carboxylase). The interpretation: peach- and-plum polyphenols act on adipose-tissue inflammation and hepatic lipid metabolism in a way that could plausibly extend to humans — but this is a rat model, not a clinical trial.

The honest limitations of the peach polyphenol evidence base:

• No human RCT has tested daily peach consumption for body composition or weight loss as a primary endpoint.
• Noratto 2015 used juice in an obese-rat model; generalizing to fresh whole-peach consumption in humans is not warranted.
• The polyphenol content varies ~3–5x across peach cultivars and ripening stages (red-flesh and skin-on varieties carry the most). USDA values are population averages.
• The mechanistic case is similar to that for cherries, blueberries, and other low-GI polyphenol-rich fruits — peaches fit the broader low-energy-density fruit pattern that is weight-loss-friendly; they are not a peach- specific intervention.

Bertoia 2015 PLoS Med: fruit and body weight

The Bertoia 2015 PLoS Med pooled cohort analysis^[2] is the largest observational study to date on specific fruits and vegetables and long-term body weight. Design: 133,468 adults (Nurses' Health Study, Nurses' Health Study II, Health Professionals Follow-up Study) without baseline chronic disease, followed for up to 24 years with repeated food-frequency questionnaires and weight assessment every 4 years. Outcome: weight change per increase of one daily serving of each food, adjusted for total caloric intake and major lifestyle covariates.

Findings relevant to peaches:

• Total fruit: -0.53 lb per additional daily serving over a 4-year period. Independent of total energy intake.
• Berries (strawberries, blueberries): -1.11 lb per serving — the strongest inverse signal.
• Plums / peaches / apricots (stone-fruit category): inverse association with weight gain, in the top tier alongside berries and apples. The stone-fruit category was specifically called out as one of the strongest inverse-association fruit groups in the per-serving analysis.
• Mechanism candidates: high fiber + water content (low energy density), low glycemic index, polyphenol load, displacement of higher-calorie snacks. The observational design cannot prove causation.

The Bertoia 2015 result aligns with the Ello-Martin 2007 AJCN 12-month RCT^[3]: a reduced-energy-density diet achieved through added water-rich foods (fruit, vegetables, broth-based soup) produced -7.9 kg vs -6.4 kg at 12 months compared to a reduced-fat-only protocol — ~1.5 kg greater weight loss attributable to the volumetric component. Peaches fit the volumetric pattern cleanly: ~89% water, ~39 kcal/100 g, with moderate fiber and a satiety profile better than the calorie load alone would predict.

Peach vs nectarine vs apricot vs plum

Stone-fruit siblings, near-identical nutrition, slightly different per-100-g calorie loads. Per USDA:

• Peach (Prunus persica): ~39 kcal, ~89% water, ~1.5 g fiber, ~190 mg potassium, ~8.4 g sugar. Fuzzy skin (cultivar of nectarine differing only in the recessive fuzz gene).
• Nectarine (Prunus persica var. nucipersica): ~44 kcal, ~88% water, ~1.7 g fiber, ~201 mg potassium, ~7.9 g sugar. Same species as peach, smooth skin. Slightly higher vitamin A from yellow-flesh varieties.
• Apricot (Prunus armeniaca): ~48 kcal, ~86% water, ~2.0 g fiber, ~259 mg potassium, ~9.2 g sugar. Higher fiber and potassium per calorie than peach. Very high provitamin-A (beta-carotene + beta-cryptoxanthin).
• Plum (Prunus domestica): ~46 kcal, ~87% water, ~1.4 g fiber, ~157 mg potassium, ~9.9 g sugar. Closer fiber profile to peach; carries the prune (dried plum) conversion factor — dried plums (prunes) jump to ~240 kcal/100 g.

Practical takeaway: in the stone-fruit family, peaches and nectarines are interchangeable for weight-loss eating purposes (~5 kcal/100 g spread, near-identical fiber). Apricots edge ahead on potassium and provitamin-A per calorie. Plums sit slightly higher in sugar per gram. The dried form of any of these (especially prunes, dried apricots, dried peaches) jumps to ~240–340 kcal/100 g — the same calorie-density rule applies.

Dried peaches: the calorie-density jump

Dried peaches are among the more concentrated forms of stone- fruit sugar in the food supply. Per USDA:

• Dried peaches, sulfured (commercial, ~25% moisture): ~239 kcal/100 g, ~8 g fiber, ~44 g sugar. Sulfur dioxide preservative retains color and prevents browning.
• Dried peaches, sun-dried or low-moisture: ~340 kcal/100 g, ~8 g fiber, ~67 g sugar. Water removed almost entirely; sugar concentrates ~8–9x from fresh.

A ¼-cup snack handful (~40 g) of commercial dried peaches is ~80–130 kcal — depending on the moisture level, comparable to ~2–3 fresh peaches compressed into 60 seconds of eating. The satiety signal per calorie is much weaker than fresh. For trail mixes, granola toppings, and oatmeal garnishes, treat dried peaches as a measured flavor ingredient (1–2 tablespoons, ~30–60 kcal), not a portion fruit. Patients sensitive to sulfites should choose unsulfured (the labels typically read “no sulfur dioxide added”) and accept the darker color.

Peach cobbler, pie, and other commercial-dessert calorie bombs

Peach desserts are dense calorie loads that should not be confused with whole-peach consumption. Per USDA and standard recipe databases:

• Peach cobbler, homemade (1 cup, ~240 g): ~360 kcal, ~50 g sugar, ~15 g fat. The peach itself contributes ~60 of the ~360 kcal; the rest is biscuit topping (flour + butter + sugar) and sweetened filling.
• Peach pie (1/8 of 9-inch, ~125 g): ~261 kcal, ~35 g sugar, ~12 g fat. Crust + sweetened-filling combination similar to apple pie.
• Peach crisp (1 cup, ~225 g): ~330–380 kcal depending on butter and oat-topping ratio. Slightly better fiber profile than cobbler.
• Peach Schnapps / wine cooler (1 oz, ~28 g): ~75–90 kcal alcohol calories. Liquid form, no fruit load.
• Peach Bellini cocktail (5 oz): ~120 kcal, mostly from prosecco (~98 kcal) + peach puree or schnapps (~22 kcal). Acceptable as a controlled dessert calorie.
• Peach Snapple iced tea (16 oz bottle): ~160 kcal, ~40 g added sugar. A beverage format, not a peach serving.

Practical translation: keep peach desserts as occasional controlled servings (1 small slice, half a cup of cobbler) and do not substitute them for whole-peach consumption in a daily eating plan. The fiber and water-volume advantages of fresh peach disappear once the fruit is baked into pastry, sweetened with sugar, or distilled into a beverage.

GLP-1 patient considerations and the peach-pit safety note

GLP-1 receptor agonists produce meaningful weight loss — STEP-1 semaglutide^[4] −14.9% body weight at 68 weeks; SURMOUNT-1 tirzepatide^[5] −20.9% at 72 weeks — partly by delaying gastric emptying. The slowed transit time interacts with peach-specific properties:

• Generally well tolerated. Peaches carry modest sorbitol (~1 g per 100 g, lower than cherries or prunes) and a moderate fructose load (~1.5 g per 100 g). Most GLP-1 patients tolerate 1–2 peaches per sitting without GI symptoms during stable maintenance dosing.
• Dried peaches multiply the sorbitol and fructose load. A ¼-cup handful of dried peaches delivers ~3 g sorbitol and ~10 g fructose in a small physical volume. Skip during nausea-dominant titration weeks; resume in small doses during stable maintenance.
• Peach pit safety: NEVER eat or crack the stone. The peach pit (kernel inside the woody stone) contains amygdalin, a cyanogenic glycoside that releases hydrogen cyanide when chewed and digested. Whole stones swallowed accidentally usually pass without harm because the woody shell is not broken — but children, foragers, and patients eating “peach pit tea” or ground-pit-flour products can develop acute cyanide toxicity. Symptoms (headache, dizziness, nausea, vomiting, and in severe cases respiratory failure) typically appear within 30–60 minutes. This is a general peach-safety point, not a GLP-1-specific concern, but worth knowing because some social-media weight-loss content has promoted “peach pit extract” or “laetrile” products — do not consume.
• Peach skin allergy / OAS. Peach skin contains Pru p 3 lipid-transfer protein, a known allergen implicated in oral allergy syndrome and (rarely) systemic anaphylaxis. Patients with known stone-fruit OAS should peel peaches or avoid; this is not a GLP-1-specific issue but the peach is the canonical Pru p 3 trigger.
• Use the GLP-1 side effect hub. See our GLP-1 side effect questions answered for systematic nausea, diarrhea, and reflux management guidance.

How to eat peaches for weight loss

• 1 medium peach (~150 g) as a stand-alone snack. ~58 kcal, ~2.3 g fiber. Lower calorie than a banana or typical apple at similar weight. Eat skin-on after rinsing.
• Sliced peach + plain Greek yogurt + 1 tbsp chopped almonds. ~58 kcal peach + ~150 kcal yogurt + ~45 kcal almonds = ~250 kcal breakfast at ~20 g protein and ~3 g fiber.
• Frozen peaches in a smoothie. 1 cup frozen peach (~50 kcal/100 g) + 1 scoop whey protein + 1 cup unsweetened almond milk = ~250 kcal at ~25 g protein. Avoid the “peach mango bowl” commercial format which adds granola and honey for ~600–800 kcal.
• Grilled peach as a savory side. Halved peach, brushed with olive oil, grilled cut-side-down 3– 5 minutes. ~70 kcal per half. Pairs with grilled chicken or pork.
• Canned-in-water peaches for baking and breakfast. ~24 kcal/100 g, drained. Useful in oatmeal, cottage cheese bowls, and yogurt parfaits at the lowest calorie cost.
• 1–2 tbsp dried peach as a flavor accent. ~30–60 kcal. Useful in trail mix, oatmeal, salads. Skip the ¼-cup-handful pattern.

Common pitfalls

• Treating canned-in-syrup peaches as a free fruit. ~74 kcal/100 g is nearly double fresh. Read labels; choose canned in water or in 100% juice; drain the packing liquid.
• Mistaking peach nectar for peach juice or fresh fruit. Peach nectar is diluted juice + added sugar + thickener; ~54 kcal/100 g with negligible fiber. Not a peach equivalent.
• Peach cobbler / pie as a peach serving. Cobbler at ~360 kcal/cup and pie at ~261 kcal/slice are dessert calories, not fruit calories. Treat as occasional controlled servings.
• Treating dried peaches as a free fruit. ~239–340 kcal/100 g is not a free fruit. A snack handful is a legitimate calorie load; measure.
• Snapple peach iced tea or peach soda. ~160 kcal per 16 oz bottle, ~40 g added sugar. A sugar-water beverage with peach flavoring — not a peach.
• Expecting peaches to drive weight loss directly. The mechanistic case (low energy density, low GI, polyphenol load) is good; the clinical body-composition evidence for peaches specifically does not exist at scale. Peaches fit a weight-loss eating pattern; they are not a weight-loss intervention.
• Eating the peach pit / kernel. The amygdalin in the kernel releases hydrogen cyanide when chewed. Never crack the stone; never consume “laetrile” or peach-pit-extract products marketed for cancer or weight loss.

Bottom line

• Fresh peaches are ~39 kcal per 100 g and ~89% water (USDA). A medium peach (~150 g) is ~58 kcal with ~2.3 g fiber and ~190 mg potassium per 100 g. Glycemic index ~42 (low- moderate).
• White vs yellow flesh: nutritionally near-identical. White tastes sweeter at comparable Brix because acid content is lower, not because sugar is higher. Yellow varieties carry slightly more provitamin-A carotenoids.
• Stone-fruit polyphenols. The Noratto 2015 J Nutr Biochem Zucker-rat study^[1] documented peach/plum juice polyphenols reducing markers of obesity-related metabolic disorders. Mechanistic only — no human RCT.
• Bertoia 2015 PLoS Med^[2] pooled cohort (n=133,468 over 24 years): total fruit -0.53 lb per additional daily serving; plums / peaches / apricots (stone-fruit category) in the top tier of inverse associations with weight gain.
• Ello-Martin 2007 AJCN^[3] 12-month RCT: reduced-energy-density diet with added water-rich fruit/ veg/soup produced -7.9 kg vs -6.4 kg on reduced-fat only. Peaches fit the volumetric pattern (~89% water, low calorie density).
• Canned-in-heavy-syrup nearly doubles calories (~74 vs ~39 kcal/100 g). Choose canned in water (~24 kcal) or in 100% juice (~54 kcal); drain packing liquid.
• Dried peaches are ~6–9x calorie density of fresh (~239–340 kcal/100 g). Treat as measured flavor accent.
• Peach cobbler ~360 kcal/cup, peach pie ~261 kcal/slice — dessert calories, not fruit calories.
• GLP-1 use: generally well tolerated; modest sorbitol and fructose load. Peach pit is a hard safety stop — never eat or crack the kernel (cyanogenic amygdalin).
• Magnitude vs GLP-1s: STEP-1 semaglutide^[4] −14.9% body weight at 68 weeks; SURMOUNT-1 tirzepatide^[5] −20.9% at 72 weeks. Peaches fit a weight-loss-friendly eating pattern. They are not a weight-loss intervention.
• The verdict: yes — fresh, frozen-no-sugar, and water-packed canned peaches are weight-loss-friendly within portion discipline (1–2 peaches per sitting, skin-on). Dried peaches and canned-in-syrup formats need to be measured. Peach cobbler / pie / nectar / Snapple are dessert / beverage categories, not fruit servings.

Related research and tools

• Are cherries good for weight loss? — the stone-fruit sibling with the lowest GI (~22) in the fruit category. Same anthocyanin + low-energy- density pattern; cherry-specific tart-juice sleep intervention.
• Are blueberries good for weight loss? — the strongest single-fruit inverse association in Bertoia 2015 PLoS Med (-1.11 lb per serving). Same low-GI, polyphenol-rich, water-dense pattern.
• Is watermelon good for weight loss? — the other ~89-90% water summer fruit. Higher GI (~76) but lower calorie density (~30 kcal/100 g). Same volumetric argument.
• Is Cream of Wheat good for weight loss? — the refined-cereal-with-fruit-topping companion. Peach slices on a Cream of Wheat bowl is a common pairing; balance the GI and fiber.
• GLP-1 side effect questions answered — nausea, diarrhea, reflux, and sorbitol-load management hub. Peach tolerability and OAS notes covered.
• Wegovy (semaglutide) — STEP-1 magnitude reference (−14.9% body weight at 68 weeks).
• Zepbound (tirzepatide) — SURMOUNT-1 magnitude reference (−20.9% body weight at 72 weeks).
• GLP-1 fiber calculator — calculate your daily fiber target. A medium peach adds ~2.3 g; a cup of sliced fresh adds ~2.3 g; 2 tbsp dried adds ~1 g.
• GLP-1 protein calculator — calculate your per-meal protein target (~25–30 g). Peaches are low protein (~0.9 g per 100 g); pair with Greek yogurt, cottage cheese, or a protein shake to anchor the meal.

Important disclaimer. This article is educational and does not constitute medical or nutrition advice. Patients with peach / stone-fruit allergy or oral allergy syndrome (Pru p 3 LTP sensitivity) should peel or avoid peaches and discuss with an allergist. Never eat the peach pit kernel or consume “laetrile” / peach- pit-extract products — the cyanogenic amygdalin releases hydrogen cyanide when chewed and has caused documented acute toxicity. Patients on semaglutide, tirzepatide, or other GLP-1 receptor agonists who develop persistent diarrhea, bloating, or reflux should report symptoms to their prescriber. Patients with diabetes should account for the natural-sugar load of peaches (~8–13 g per medium peach; ~44–67 g per 100 g dried) in their glycemic plan. PMIDs were independently verified against the PubMed E-utilities API on 2026-05-26; per-100-g nutrient values are drawn from USDA FoodData Central and carry typical food- database variance.

Last verified: 2026-05-26. Next review: every 12 months, or sooner if major new evidence on peach polyphenols, stone-fruit and body composition, or low-GI fruit and weight loss is published.