Benefits of peach, their properties, nutritional values and medicinal uses are discussed here. These fruits are a fair source of sugars, thiamine (VitaminB1) and ascorbic acid (Vitamin C) and retinol (Vitamin A).

Botanical Name: Prunus persica

Family Name: Rosaceae


This fruit grows on a small tree up to 8 meter high with glabrous twigs. Leaves are oblong to broad lanceolate, serrate. Flowers are solitary, pink. Fruits are subglobose, 5-7 cm across, fleshy, with a hard and deeply pitted stone.


This fruit is believed to be the native of China.

Parts used:

Fruit, Leaves






Forms of Use:

Fruit is eaten raw.

Products- preservation:

These are a favorite table fruit. They are soft and juicy when ripe and are mostly used as desserts. They become very delicious when cooked in syrup, and are mostly used for canning. Various preparations are canned fruit, fruit nectar, and dried fruits.


Peaches are a fair source of sugars, thiamine (VitaminB1) and ascorbic acid (Vitamin C) and retinol (Vitamin A). Ripe fruit contain 88% of edible matter.

Analysis of the 100 gm edible part of the fruit gives the following composition:

Moisture: 86%

Protein: 1.2%

Fat: 0.3%

Fiber: 1.2%

Carbohydrate: 10.5%

Minerals: 0.8%

Calcium: 15 mg

Magnesium: 21 mg

Iron: 2.4 mg

Phosphorus: 41 mg

Sodium: 2 mg

Potassium: 453 mg

Copper: 0.06 mg

Sulfur: 26 mg

Vitamin A: 450 I.U.

Thiamine: 0.02 mg

Riboflavin: 0.03 mg

Nicotinic acid: 0.5 mg

Ascorbic acid: 6 mg

The acids present in the fruit are mainly malic and citric acids.


1. Fruits are given in stomach ailments.

2. Its juice is known to remove worms from the intestine, i.e. anti-helminthic.

3. It is very useful in keeping eyes healthy.



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