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        "rendered": "Nectarine (Prunus persica var. nucipersica)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Nectarine (Prunus persica var. nucipersica)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Prunus persica var. nucipersica<small>Rose family (Rosaceae), a form of peach<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>fresh, grilled, baked, as compote<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet and sour, juicy<small>Slightly firmer and more aromatic than a peach<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">China, via Persia to Europe<small>today mainly from Spain, Italy, Greece<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">The smooth skin<small>a natural mutation of the peach<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">June to September<small>Imports from Southern Europe, hardly any local imports<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The nectarine is a peach with smooth skin \u2013 it arose through a natural mutation, not through crossbreeding with plums. It is light, juicy, and provides carotenoids, some vitamin C, and potassium. People allergic to peaches are usually also allergic to nectarines: both contain the same lipid transfer protein.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>A peach without fur<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/nektarine-prunus-persica-nucipersica.jpg\" alt=\"Reife Nektarinen mit Bl\u00e4ttern\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name comes from &quot;nectar&quot; - the sweet drink of the gods of the Greeks.<\/p>\n<p class=\"ea-drop\">Peaches were cultivated in China thousands of years ago and reached Europe via Persia - hence the Latin name. <em>persica<\/em>. At some point, a branch with smooth fruit appeared on a peach tree. Today we know that a single change in a gene makes the hairs disappear. A nectarine can grow from the seed of a peach and vice versa; the traits are inherited recessively.<\/p>\n<p>The persistent claim that the nectarine is a cross between a peach and a plum is therefore incorrect. It only became a mass-produced fruit in Europe in the 20th century, and today it comes primarily from Spain, Italy, and Greece. In Germany, stone fruits of this type only grow in mild climates such as along the Moselle River or in the Palatinate \u2013 the majority are imported.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the nectarine does for you<\/h2>\n<p class=\"ea-drop\">100g of nectarine contains only about 44 kcal, plus around 1.7g of vitamin D. <strong>Dietary fiber<\/strong>, approximately 200 mg <strong>potassium<\/strong> and about 5 mg <strong>Vitamin C<\/strong>. A medium-sized fruit weighing 150g provides around 8mg of vitamin C \u2013 a small contribution, not a vitamin C powerhouse. With almost 88% water, it&#039;s a good thirst quencher in summer.<\/p>\n<p>It owes its yellow-orange color to <strong>Carotenoids<\/strong>, especially beta-carotene and beta-cryptoxanthin, which the body can partially convert into vitamin A. The peel and the red coloring also contain other nutrients. <strong>Polyphenols<\/strong> such as chlorogenic acid, catechins, and anthocyanins. Because the smooth skin is eaten along with the peach, more of these substances end up in the mouth than with a peeled peach.<\/p>\n<p>There are hardly any studies on the specific health effects of nectarines. They are among the fruits whose abundant consumption has been linked to fewer cardiovascular diseases in large studies. Their value lies in their enjoyment with few calories, not in any particular medicinal properties.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 44 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 200 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 150 \u00b5g<\/b><span>Beta-carotene per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>a gene<\/b><span>It differs from the peach<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the nectarine<\/h2>\n<p>Nectarines contain water, sugars (sucrose, glucose, fructose), sorbitol, dietary fiber such as pectin, fruit acids, potassium, magnesium, phosphorus, vitamin C, niacin, vitamin E, as well as carotenoids (beta-carotene, beta-cryptoxanthin, lutein) and polyphenols such as chlorogenic acid, catechins, flavonols and anthocyanins.<\/p>\n<p>Like peaches and apricots, the kernels contain amygdalin, which can produce prussic acid. Therefore, do not crack or process the pit.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the nectarine stronger<\/h2>\n<p>The nectarine needs little - a little fat, a little acid, a little warmth.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>yogurt or nuts<\/i><\/div>\n<p>It helps with carotenoids.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">with <i>oatmeal<\/i><\/div>\n<p>Dietary fiber and fruit sweetness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Raspberries<\/i><\/div>\n<p>Freshness and more vitamin C.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">grill<\/span><\/p>\n<div class=\"mit\">with <i>Honey &amp; Thyme<\/i><\/div>\n<p>Caramelized in 3 minutes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Hearty<\/span><\/p>\n<div class=\"mit\">with <i>Arugula &amp; Mozzarella<\/i><\/div>\n<p>Summer salad.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">almond<\/span><\/p>\n<div class=\"mit\">with <i>almonds<\/i><\/div>\n<p>The stone fruit family in the cake.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not at <i>Peach allergy<\/i><\/div>\n<p>The same allergen Pru p 3.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Refrigerator<\/span><\/p>\n<div class=\"mit\">not <i>Refrigerate unripe<\/i><\/div>\n<p>It becomes mealy instead of ripe.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">core<\/span><\/p>\n<div class=\"mit\">not <i>crack the core<\/i><\/div>\n<p>Amygdalin can form hydrogen cyanide.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Wash<\/span><\/p>\n<div class=\"mit\">not <i>eating unwashed<\/i><\/div>\n<p>The smooth peel is eaten as well.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Irritable bowel syndrome<\/span><\/p>\n<div class=\"mit\">not <i>several at once<\/i> in case of sorbitol sensitivity<\/div>\n<p>May cause bloating.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Pressure<\/span><\/p>\n<div class=\"mit\">not <i>press in the store<\/i><\/div>\n<p>Pressure sores rot quickly.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Fresh from the hand<\/span><span class=\"w\">Washed, with peel.<\/span><\/li>\n<li><span class=\"g\">fruit salad<\/span><span class=\"w\">With berries and mint.<\/span><\/li>\n<li><span class=\"g\">Grilled nectarine<\/span><span class=\"w\">With honey and thyme.<\/span><\/li>\n<li><span class=\"g\">summer salad<\/span><span class=\"w\">With arugula and mozzarella.<\/span><\/li>\n<li><span class=\"g\">Crumble<\/span><span class=\"w\">With oat crumble.<\/span><\/li>\n<li><span class=\"g\">Overnight Oats<\/span><span class=\"w\">Dice rolled on top.<\/span><\/li>\n<li><span class=\"g\">compote<\/span><span class=\"w\">With vanilla.<\/span><\/li>\n<li><span class=\"g\">Smoothie<\/span><span class=\"w\">With yogurt and raspberries.<\/span><\/li>\n<li><span class=\"g\">Salsa<\/span><span class=\"w\">Serve with chili and lime with fish.<\/span><\/li>\n<li><span class=\"g\">Sheet cake<\/span><span class=\"w\">With almond flakes.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Ripe nectarines are fragrant and yield slightly at the stem end. Allow hard fruits to ripen at room temperature next to an apple; store ripe fruits in the refrigerator for no more than two to three days and bring them back to room temperature before eating.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Nectarine compote for later use<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Nectarine compote<\/h3>\n<ol>\n<li>Wash 1 kg of ripe nectarines, halve them, remove the stones and cut them into wedges.<\/li>\n<li>Place 100 ml of water, the juice of half a lemon and a tablespoon of honey (to taste) in a pot.<\/li>\n<li>Cover and simmer gently for 5 to 8 minutes, until the wedges are soft but not falling apart.<\/li>\n<li>Pour hot into clean screw-top jars, seal and let cool.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>To extend the short season and save overripe fruit. When eaten warm, compote is often easier on sensitive stomachs than raw fruit, and the carotenoids are largely preserved during the brief cooking process.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>It will keep for about a week in the refrigerator, or for several months in portions frozen. A small bowl for breakfast or as dessert.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, the peach (and therefore the nectarine) is described as sweet, slightly sour and rather warming - balancing for Vata, ripe and in moderation also for Pitta, sparingly for Kapha.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the peach is considered warm, sweet, and sour. It is said to nourish the body&#039;s fluids, moisten the intestines, and strengthen the middle; however, it should not be eaten in large quantities if there is internal heat.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>LTP allergy:<\/strong> The lipid transfer protein Pru p 3 is found mainly in the peel and can trigger severe reactions up to and including anaphylaxis; those who react to peaches also avoid nectarines.<\/li>\n<li><strong>Cross-allergy:<\/strong> People with birch pollen allergies often experience a tingling sensation in the mouth; peeling or heating usually helps with this type of allergy.<\/li>\n<li><strong>Cores:<\/strong> Do not crack or eat - amygdalin can release hydrocyanic acid.<\/li>\n<li><strong>Sorbitol:<\/strong> If you have a sorbitol or fructose intolerance, test small amounts.<\/li>\n<li><strong>Residues:<\/strong> Wash thoroughly, as the peel will be eaten.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/pfirsich-prunus-persica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">peach<\/span><span class=\"d\">The furry original form.<\/span><\/a><a href=\"\/en\/wiki-archiv\/aprikose-prunus-armeniaca\/\"><span class=\"art\">Archive<\/span><span class=\"n\">apricot<\/span><span class=\"d\">More carotenoids in stone fruit.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kirsche-prunus-avium\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cherry<\/span><span class=\"d\">The relative from the back garden.<\/span><\/a><a href=\"\/en\/wiki-archiv\/mandel-prunus-dulcis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">almond<\/span><span class=\"d\">The stone fruit relative with an edible pit.<\/span><\/a><a href=\"\/en\/wiki-archiv\/himbeere-rubus-idaeus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">raspberry<\/span><span class=\"d\">For acidity and freshness.<\/span><\/a><a href=\"\/en\/wiki-archiv\/hafer-avena-sativa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Oats<\/span><span class=\"d\">For crumble and overnight oats.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Nectarines, raw<\/em> (FDC 169914).<\/li>\n<li>Vendramin E et al. <em>A unique mutation in a MYB gene cosegregates with the nectarine phenotype in peach.<\/em> PLoS ONE 2014; 9(3): e90574.<\/li>\n<li>Pastorello EA et al. <em>The major allergen of peach (Prunus persica) is a lipid transfer protein.<\/em> Journal of Allergy and Clinical Immunology 1999; 103(3 Pt 1): 520\u2013526.<\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>Peaches and nectarines.<\/em> Press release.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Nektarine (Prunus persica var. nucipersica) Botanischer Name Prunus persica var. nucipersicaRosengew\u00e4chse (Rosaceae), eine Form des Pfirsichs Verwendet wird Die Fruchtfrisch, gegrillt, gebacken, als Kompott Geschmack S\u00fc\u00df-s\u00e4uerlich, saftigetwas fester und aromatischer als Pfirsich Herkunft China, \u00fcber Persien nach Europaheute vor allem aus Spanien, Italien, Griechenland Bekannt f\u00fcr Die glatte Hauteine nat\u00fcrliche Mutation des Pfirsichs Saison Juni<\/p>",
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