Peach calories: nutrition, weighed portions and preparation

How many calories does peach contain?

For the numbers in this guide, peach means “Peaches, yellow, raw” (USDA FoodData Central 169928). It contains 39 kcal per 100 g edible portion. This reference is raw yellow peach. Canned peach in syrup and peach cobbler should not be logged as the same preparation. Keeping that definition attached to the number prevents a plain ingredient from being mistaken for a prepared meal.

A weighed 150 g portion provides approximately 58.5 kcal: 150 × 39 ÷ 100. A smaller 75 g portion gives 29.3 kcal, while 225 g gives 87.8 kcal. These are calculated amounts of the named food, not claims about the weight of a standard piece, cup or restaurant serving.

What comes with those calories?

The same 100 g reference provides 0.9 g protein, 9.5 g total carbohydrate, 0.3 g fat and 1.5 g fiber. For the illustrated 150 g portion, those amounts become 1.4 g protein, 14.3 g carbohydrate, 0.4 g fat and 2.3 g fiber. Calories and individual nutrients describe different parts of the food, so keep all of them on the same portion basis when reading the table.

The reference is raw yellow peach with edible flesh and skin. The pit is excluded, and the weight of one peach varies; a weighed amount avoids inventing a standard fruit size.

Weighing peach without guessing a serving

Remove the pit and weigh the edible flesh and skin. Size words such as medium do not replace your actual weighed portion. A useful kitchen sequence is to place an empty bowl on the scale, tare it to zero, add the edible peach, and note the grams before combining it with other foods. If you serve only part of that amount, record the part eaten. Leftovers matter because the amount available and the amount consumed are different quantities.

Weigh cut pieces after removing the pit. A grilled peach may be plain or brushed with a fat or sweetener, so cooking style alone does not settle its finished nutrition.

What changes in a complete dish?

Canned peaches in syrup and a peach cobbler include a different preparation or recipe. Drained weight and retained syrup are important details when selecting an entry for a packaged product.

Grilled peach can be plain or brushed with oil and sweetener. Record which version you made.

For an explicit ingredient example, 150 g of the named peach plus 5 g olive oil gives approximately 102.7 kcal. The peach contributes 58.5 kcal and the oil contributes 44.2 kcal. This is an illustrative two-ingredient calculation, not a tested recipe or a claim that peach is always served with oil.

How peach compares with raw apple with skin

The comparison food is “Apples, raw, with skin (Includes foods for USDA's Food Distribution Program)” (FDC 171688), which contains 52 kcal per 100 g. At equal 150 g weights, the peach reference supplies 58.5 kcal and raw apple with skin supplies 78 kcal: a difference of 19.5 kcal. That is a calculation for these records, not a universal ranking of foods or an instruction to exchange equal portions.

Compare the nutrients as well as the energy in the named records below. A food with a different water content, texture or role in the meal may not be a direct substitute. For a real swap, compare the amounts you plan to eat and include the rest of the plate, rather than choosing solely from the lower number in a 100 g table.

Recording the meal in BiteCal

In BiteCal, start with a photo of the peach portion and the rest of the meal. Review the proposed food name, preparation, amount and visible additions before saving the calorie and macro estimate. If you already know the gram weight, use it as a check rather than accepting a visually plausible portion. A photo cannot establish a hidden oil quantity or replace the identity of a packaged product.

The nutrient figures come from USDA SR Legacy, final release April 2018. They provide a reproducible reference for the named food rather than a laboratory result for your own serving. Use the current package or restaurant information when it describes your exact product more closely. Rounding explains small differences between displayed portions; calculations here use the retained unrounded reference values.

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