Peach oil

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value899.1 kCal1684 kCal53.4%5.9%187 g
Fats99.9 g56 g178.4%19.8%56 g
Vitamin E, alpha tocopherol, TE76 mg15 mg506.7%56.4%20 g
beta sitosterol400 mg~
Saturated fatty acids
Saturated fatty acids8.5 gmax 18.7 г
8: 0 Caprylic0.4 g~
10: 0 Capric0.2 g~
14: 0 Myristic0.2 g~
16: 0 Palmitic6.6 g~
18: 0 Stearin1.7 g~
Monounsaturated fatty acids64.5 gmin 16.8 г383.9%42.7%
16: 1 Palmitoleic1.4 g~
18: 1 Olein (omega-9)63.1 g~
Polyunsaturated fatty acids22.2 gfrom 11.2 to 20.6107.8%12%
18: 2 Linoleic22.2 g~

The energy value is 899,1 kcal.

  • Tablespoon (“on top” except liquid foods) = 17 g (152.8 kcal)
  • Teaspoon (“top” except liquid foods) = 5 g (45 kcal)
Peach oil rich in vitamins and minerals such as: vitamin E – 506,7%
  • Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Tags: calorie content 899,1 kcal, chemical composition, nutritional value, vitamins, minerals, how Peach oil is useful, calories, nutrients, useful properties of Peach oil

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.


Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

Leave a Reply