Such Prunus - Subgenus Amygdalus - and species perch, the peach nectarine is a plant of oriental origin belonging to the Rosaceae family, the same as the apricot, plum, cherry, almond etc. The nectarine tree reaches 4-8 meters. On young branches, it produces lanceolate, pointed, green and sometimes red tinged deciduous leaves. In spring, before developing the leaves, it is covered with pink flowers that will evolve - in the warm season - into the typical rounded and predominantly red fruits.
Different types of nectarines are grown. The fruits of the various cultivars are very similar, since the peel (exocarp of the pericarp) is always smooth - without trichome - and reddish more or less mottled with yellow. Depending on the type, however, it may contain a yellow or whitish pulp (mesocarp of the pericarp). The internal core (seed wrapped by the endocarp of the pericarp) can be free or well attached to the edible part.
Various parts of the plant - such as seeds, bark etc. - they contain bitter substances used in many preparations. However, it must be remembered that these are cyanogenic glycosides - which release cyanide - potentially toxic. In particular, the almond (seed composed of endosperm, embryo and integument) of nectarines - and peaches in general, but also apricots, plums, cherries, etc. - contains amygdalin, typical of the famous "bitter almonds".
Nectarines are mainly eaten raw but only in season - as they do not enjoy a high shelf life. In Italy they are preserved in syrup and in jam - or rather jam. Candied nectarines are less common. Commercial peach juice is instead widespread. Others peach-based secondary preparations are: ice creams, slushes, desserts, extracts, centrifuged, smoothies, frozen, cocktails etc.
moderate. Energy is supplied mainly by carbohydrates, followed by negligible quantities of proteins and lipids. Carbohydrates are made up entirely of fructose - simple, soluble, monounsaturated sugar. The peptides are of low biological value, that is, they do not contain - in the right quantities and proportions - the essential amino acids of the human model Fatty acids are mainly unsaturated, with great importance being polyunsaturated.
Nectarines contain dietary fiber, most of which is soluble. Instead, they are cholesterol-free. They do not even contain the molecules mainly responsible for scientifically diagnosable food intolerances, such as gluten, lactose and histamine. On the other hand, peach allergies are one of the most common food allergies - concerning vegetable ingredients - in Italy.
Nectarines do not have a high purine content, but an excess of fructose can promote uric acid retention.
As for vitamins, nectaries boast discrete concentrations of equivalent retinol (provitamins A), ascorbic acid (vitamin C), tocopherols (vitamin E) and vitamin K (anti-haemorrhagic). With regard to mineral salts, on the other hand, the level of potassium is appreciable.
The concentration of antioxidants of non-vitamin origin, such as polyphenolic ones, is fair.
Nectarines
Nutritional values per 100 g
Total carbohydrates
78.0 g
Starch
4.0µg
0.0µg
0.0µg
0.73 mg
2.6µg
Magnesium
Dietary fibers have numerous functions. First of all, correctly associated with water - of which nectarines are rich - prevent and treat constipation / constipation. This helps to decrease the chances of carcinogenesis in the large intestine (see risk factors for colorectal cancer), but also of many other discomforts such as hemorrhoids, anal fissures etc. It should also be remembered that soluble fibers constitute a nutritional substrate for the intestinal bacterial flora. Maintaining the trophism of the intestinal microbiota further promotes colorectal health. The fibers are also very satiating and improve compliance with weight loss therapy; however, fructose is a nutrient that only weakly triggers the satiety reaction. In association with lipid quantities and moderate glycemic loads, nectarine fibers can modulate the glycemic-insulin increase or reduce the absorption of cholesterol and / or bile salts.
Provitamins A, vitamin C, vitamin E, polyphenols and other phytoelements have an "important antioxidant role. In addition to counteracting the action of free radicals responsible for cellular aging, these nutritional elements are considered useful - in association with specific treatments - to treat metabolic pathologies.
The richness of water and potassium contributes to reaching the recommended daily ration, which is higher in athletes or in those who sweat a lot, but also in those suffering from primary arterial hypertension. They are two nutritional factors often lacking even in the elderly.
Nectarines are to be absolutely avoided in case of food allergy - especially in conjunction with other risk factors, such as respiratory or cardiovascular diseases - even if the severity levels can be nothing short of variable:
- Itching or hives on contact alone
- Widespread and cutaneous adverse reactions - urticaria or angioedema - after ingestion
- Gastro-intestinal adverse reactions - nausea, vomiting, diarrhea, cramps - after ingestion
- Anaphylactic reactions up to shock.
There are no contraindications for: celiac disease, lactose intolerance and histamine intolerance. It is instead recommended not to overdo it, respecting frequency of consumption and normal portions, in case of hyperuricemia or gout; despite the low content of purines, it is known that too much fructose in the diet can aggravate uric acid retention.
Nectarines have no limitations in the vegetarian, vegan and raw food diet; the same is true for philosophies and / or religions of all kinds.
The average portion of nectarines is 100-200 g (about 40-80 kcal).
of persia - and the "specific epithet" persica "- from which it fishes - refers to its widespread cultivation in Persia - today's Iran - from where it was imported to Rome.
