Raw peaches

• Peaches are thought to have originated in China more than 8000 years ago.
• Peaches were also known as the Persian apple because the fruit was introduced to ancient Romans from Persia.
• Peaches are a member of the stone fruit family and are related to plums, apricots, cherries, and almonds.
• The only difference between peaches and nectarines is that the nectarine’s skin is smooth.
• The average lifespan of a peach tree is about 12 years.
• Peaches come in a wide range of varieties with two main varieties regarding the pit: clingstone (the flesh sticks to the stone) and freestone (the stone is easily separated from the flesh).
• Peaches are rich in vitamin C, potassium, fluoride, and iron.
• Peaches contain vitamin A, vitamin K, and B-complex vitamins like thiamin, niacin, and riboflavin.
• Peaches provide small amounts of magnesium, phosphorus, iron, and some B vitamins.
• Peaches contain fiber, which contributes to smooth digestion and support a healthy gut.
• Peaches are a low glycemic index food (GI).
• Peaches continue to ripen after they are picked and last up to a week at room temperature and up to two weeks in the refrigerator.
• Some adults and children may have an allergy to peaches and other stone fruits.
• Peaches should be washed well just before because washing them earlier can cause the skin to open and blemish.