Nutritional Data- Raw Peaches

1. Analyze the nutritional components of the food you select and in your own words, answer the following questions using the USDA Nutrient Data Laboratory website. http://www.nal.usda.gov/fnic/foodcomp/search/
   1. What was the food and portion size you chose?
   2. Describe its composition in terms of carbohydrates, lipids, and proteins.
   3. How many calories are in your food item? (Found in the Database as Energy – kcal)
   4. List some of the most common vitamins and minerals in this food item.
   5. Are there other important nutritional components of this food item? If so, list these. If not, say so.

2. How much of your food item is water? Provide one reason why water is important for life.

3. State the highest category of biological molecule in your food - Carbohydrates, Lipids, or Proteins. Describe the structure of this type of molecule, and its primary function(s).
4. After identifying the nutritional components discuss WHY you would or would not recommend this food item as part of a healthy diet. Use references and guidelines such as the Food Pyramid and Recommended Daily Allowances to support your recommendations. Here is a link to the USDA interactive Food Pyramid resource, http://www.mypyramid.gov/ to help you analyze nutritional needs.

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Nutritional Data
Raw Peaches

I chose a peach, raw. The portion size was 1 medium peach, 2-2/3” of diameter and approximately 150g in weight. The peach is mostly composed of protein and carbohydrates. There is 1.36g of protein in raw peaches, 14.31g of carbohydrates and 0.38g of lipids. There are 58 calories in a peach.

Some of the vitamins and minerals that are found in peaches are Vitamins C, K, and E, Niacin, Chorine, Beta Carotene, Potassium, Phosphorus, and Magnesium. In peaches we can also find 2.29g of fructose and 2.2g of fiber.

There is 133.31g of water in a medium sized peach. One of the main reasons why water is so important is because it is such a good solvent. Water can dissolve many substances, such as proteins, salts and sugars. (Audesirk, T., Audesirk, G., and Byers, B.E., 2008)

Carbohydrates consist of the elements carbon (C), hydrogen (H) and oxygen (O) with a ratio of hydrogen twice that of carbon and oxygen. Carbohydrates include sugars, starches, cellulose and many other compounds found in living organisms (Zamora, 2005).

The main functions of carbohydrates are short-term and mid-term energy storage. (Bio 113- Carbohydrates, n.d.)

Based on the Food Pyramid by the USDA, some of the benefits of eating fruit are reduction of the risk of cardiovascular diseases, diabetes 2, and also helps repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy.

Peaches are a good source of vitamin C and are also a rich in potassium and phosphorus. They are low in calories and contain mostly water. Peaches are a good item to include in any diet because it has a good source of vitamins and minerals and also a good item to consume in order to reach the USDA guideline for fruit intake.

References

Audesirk, T., Audesirk, G., and Byers, B.E. (2008). Biology Life on Earth with Physiology. (8^th ed.). Upper Saddle River, NJ: Pearson Prentice Hall. Retrieved May 2, 2009, from AIU Online, Virtual Campus. SCI206 Biology. SCI2060902A:16 website.

Zamora, A. (2005). Carbohydrates - Chemical Structure. In Scientific Psychic.
Retrieved May 3, 2009, from http://www.scientificpsychic.com/fitness/
carbohydrates.html

Bio 113- Carbohydrates. (n.d.). WKU BIO 113- Carbohydrates. Retrieved May 3,
2009, from http://bioweb.wku.edu/courses/BIOL115/Wyatt/Biochem/Carbos.htm