Key Description :
Nectarine, (Prunus persica), smooth-skinned peach of the rose family (Rosaceae) that is grown throughout the warmer temperate regions of both the Northern and Southern hemispheres. A genetic variant of common peaches, the nectarine was most likely domesticated in China more than 4,000 years ago. The expression of a recessive allele is thought to be responsible for the smooth skin of nectarine fruits, which lack the fuzzy trichomes (plant hairs) characteristic of peach fruits. Nectarines are a source of vitamins A and C and are commonly eaten fresh or cooked in conserves, jams, and pies.
Nectarines are relatively high in fiber and low in calories. They also boast numerous nutrients, including potassium, copper, and vitamins B3 and C.
One medium-sized nectarine (142 grams) offers
Fat: 0.5 grams
Carbs: 15 grams
Protein: 1.5 grams
Fiber: 2.4 grams
Sugar: 11.2 grams
Potassium: 6% of the Daily Value (DV)
Niacin (vitamin B3): 10% of the DV
Vitamin C: 8.5% of the DV
Copper: 13.6% of the DV
Nectarines boast plenty of copper, potassium, and vitamins B3 and C.
Vitamin C may support immune health by boosting the output of white blood cells called phagocytes and lymphocytes, which safeguard your body against infection
Nectarines also contain small amounts of vitamin A, lutein, zeaxanthin, manganese, zinc, iron, magnesium, and phosphorous
Country of Origin
Store in a cool and dry place