Substrate
Peaches
Prunus persica (L.) Stokes
1 named fermented preparation, across 2 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Yan-taozih | China, Taiwan | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Peaches, canned, heavy syrup, drained | 6 | 72 | SR Legacy |
| Peaches, dried, sulfured, stewed, with added sugar | 2 | 103 | SR Legacy |
| Peaches, frozen, sliced, sweetened | 6 | 94 | SR Legacy |
| Peaches, yellow, raw | 0 | 39 | SR Legacy |
| Peaches, canned, water pack, solids and liquids | 3 | 24 | SR Legacy |
| Peaches, canned, juice pack, solids and liquids | 4 | 44 | SR Legacy |
| Peaches, dehydrated (low-moisture), sulfured, uncooked | 10 | 325 | SR Legacy |
| Peaches, dehydrated (low-moisture), sulfured, stewed | 4 | 133 | SR Legacy |
| Peaches, dried, sulfured, uncooked | 7 | 239 | SR Legacy |
| Peaches, yellow, raw | 13 | 42 | Foundation |