Peaches originated in China, where they were cultivated over three thousand years ago. It is said that Chinese traders traveling to Russia and Persia dropped the pits of the fruit along the way, so peaches spread to these countries. The armies of Alexander the Great took peaches to Greece from Persia. Gradually, the fruit became popular all over Europe, and was taken to America by the Spanish.
Peaches come in a variety of colors and have an indentation on one side. They are similar to nectarines, but their skin texture is not as shiny or smooth.
Composition of Peaches
Peaches have vitamins A and C (ascorbic acid), fiber and minerals like iron, thiamine, riboflavin, niacin, calcium, potassium, magnesium and phosphorus. Like carrots, they are rich in beta carotene, an antioxidant vitamin which is converted into vitamin A in the body. It also gives peaches their yellow orange color. Peaches have low calorie and some carbohydrates.
Health Benefits of Peaches
The composition of peaches endows them with many health benefits.
- Beta carotene fights diseases due to damage by free radicals, like cancer, heart diseases, arthritis and those related to aging. It is also responsible for good eyesight and formation of the mucous membrane of the urinary, digestive and respiratory tracts.
- Vitamin C, another important antioxidant, boosts immunity and production of collagen, which in turn is a protein needed for healthy teeth and gums, bones, skin and cartilage. 100 gm or two peaches provide the daily requirement of vitamin C.
- Peaches fight stress and promote sleep.
- They prevent anemia.
- Peach tea cleanses the kidneys and eliminates toxins.
- The high fiber content, along with sugar and water, acts as a laxative.
- Peaches alkalinize the blood, stimulate digestive juices, regulate the bowel movement and build blood. Ripe peaches are good for stomach ulcers, bowel inflammation and colitis.
Culinary Uses of Peaches
Peaches can be soaked, cooked or pureed. They are used in salads or mixed with vegetables. However, cooking or canning destroys 80% of the vitamin C. Moreover, canning increases calories as sugar syrup is added. Finally, dried peaches should be avoided, as sulphur is added in the process.
Peaches are rich in beta carotene (a form of vitamin A), vitamin C, potassium, niacin and fiber. Antioxidants in peaches fight cancer and heart diseases. Peaches have a number of culinary uses, and are easily assimilated.
Tip: The darker the color of a peach, the more vitamin A it has.
Sources:
Purdue.edu, “Peach: fruit”, (accessed January 25, 2010).
Brittanica.com, “Peach: tree and fruit”, (accessed January 25, 2010).
Thefruitpages.com, “Peaches and nectarines”, (accessed January 25, 2010).
Lifeplusvitamins.com, “All You Ever Wanted to Know About Peaches, Fruits and Nutrition”, (accessed January 25, 2010).
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