By Colleen McTiernan

 Originally hailing from China, peaches first arrived in Georgia in 1571, according to the Clemson Cooperative Extension. Now, they are incredibly popular little treats, with the Produce for Better Health Foundation ranking them in the top 10 for the most commonly consumed fruits in 2014.

Raw peaches are a good source of vitamins A, B and C, as well as dietary fiber and iron. These naturally sweet and juicy fruits have no fat and are the perfect substitutes for fattier processed snacks. A 2009 study published in the Journal of Medicinal Food also identified peaches as having high levels of antioxidants in both their flesh and peels.

Stone fruits, like peaches, have high levels of phenolic acids, which according to a study from Texas A&M University, were effective in inhibiting breast cancer cells. Although you may not be able to get that effect just through eating this fruit, consuming these bioactive compounds does promote good health overall. These fuzzy fruits surely do pack a nutritious punch, so consider the peach next time you are perusing the produce section.