Peach

Peach carries sorbitol like every stone fruit, and ripeness raises it. A firm peach at half a fruit is the usual limit; a soft one is not. Tinned peaches in juice behave better than in syrup only if the juice is not apple or pear. The sugars behind this were measured on this fruit, in a study of four - peach, apple, watermelon and cherry - by HPLC. What it settles for this axis is presence and absence rather than a level: sorbitol was found in peach, apple and cherry and not in watermelon, and sucrose in peach, apple and watermelon and not in cherry. It publishes ranges across the four, never a value for one, so it cannot set a FODMAP level by itself. Muir puts the peach among five fruits of 41 with more fructose than glucose, and names the clingstone specifically where this entry covers every kind of peach.

Peach is a stone fruit, and sorbitol comes with the family. Ripeness raises it, so a soft peach is harder to tolerate than a firm one. Ma put a measurement under that family trait: the peach is one of three fruits in four where sorbitol was detected at all, the three running 8.70 to 19.13 mg per gram between them — a range, not a value for the peach.

Peach is one of the five fruits Muir measured as carrying more fructose than glucose, alongside apple, pear, mango and watermelon. The paper publishes no figure for the peach, and it names the CLINGSTONE peach specifically, where this covers every kind. The sorbitol is the other half of the answer, and it is the heavier half. The sugars here were separated and measured rather than looked up: across the four fruits in that study - peach, apple, watermelon and cherry - fructose ran 5.79 to 104.01 mg per gram, glucose 9.25 to 99.62 and sucrose 15.82 to 106.39. Those are RANGES across four fruits, not a value for this one, which is the honest limit of what an abstract gives.

Peeled peach is low; the fuzzy skin holds most of the salicylate. Tinned peaches in syrup are peeled, which is why they sit low too.

Peach carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof. The sugars here were separated and measured rather than looked up: across the four fruits in that study - peach, apple, watermelon and cherry - fructose ran 5.79 to 104.01 mg per gram, glucose 9.25 to 99.62 and sucrose 15.82 to 106.39. Those are RANGES across four fruits, not a value for this one, which is the honest limit of what an abstract gives.

Peach carries a small amount of fructan. Muir measured it in the white peach, among four fruits whose fructans fell between 0.21 and 0.46 g per 100 g — a range across the four rather than a value for any one, and the white peach is a single variety where this entry covers every kind. One peach is a modest amount at that level; a bowl of them is a different question.

Peaches are low in nickel, unlike their sorbitol, which is high - the two axes have nothing to do with each other. Dried peach is a different matter, since drying concentrates. Nie measured five Chinese deciduous fruits — apple, pear, peach, grape and jujube — and put peach among the higher of them, though the whole set came to no more than 1.1 per cent of the tolerable daily intake.

A peach is eaten ripe, out of hand, in season. A fruit offers little protein and no standing time, which is what this axis counts — drying, canning or fermenting would make a different food of it.