Date
Phoenix dactylifera
A date is a soft fruit. Cooks stuff dates or shallow-fry them.
- Plant-based
- Gluten-free
- No listed allergens
About the plain ingredient, not packaged products; general information, not medical advice. Details
- Category
- Fruit
- Part used
- Fruit
- Family
- Arecaceae
- Texture
- Soft
- Cooked most in
- Africa
- Top country
- Algeria
- Dishes
- 3 in the catalogue
- Energy
- 277 kcal per 100 g

Photo: Salma kyari · CC0 1.0 · Wikimedia Commons
In the kitchen
How to use date
Typical ways to cook or use it
- Shallow fry
- Stuff
Preparing it
Remove the stone before stuffing dates.
Flavour
Taste and texture
Texture
- Soft
Nutrition
What 100 g of date holds
Protein 2%Fat 0%Carbohydrate 97%of the macronutrients by weight
| Energy | 277 kcal · 1,160 kJ |
|---|---|
| Protein | 1.8 g |
| Fat | 0.15 g |
| Carbohydrate | 75 g |
| of which sugars | 66 g |
| Fibre | 6.7 g |
| Sodium | 1 mg |
| Potassium | 696 mg |
|---|---|
| Calcium | 64 mg |
| Iron | 0.9 mg |
| Magnesium | 54 mg |
| Zinc | 0.44 mg |
| Vitamin A (RAE) | 7 µg |
| Folate | 15 µg |
Source: USDA FoodData Central (food 168191), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.
Around the world
Where date is cooked
Dishes by continent
Countries whose dishes use it most
Counts are catalogued dishes from each country that list date among their ingredients.
On the table
Dishes made with date
Stuffed dates
Dish lists come from Wikidata; a dish counts when its recorded ingredients include date.
Good to know
Diet and allergens: date in detail
- Allergens
- None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
- Animal origin
- No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
- Gluten
- None
- Alcohol
- None
- Caffeine
- None
- Pork
- None
Around the world
What date is called
Spanish
dátil · datil
French
datte · Dattes
Italian
dattero · Datteri
German
Dattel
Dutch
dadel · Dadels
Greek
Χουρμάς · χουρμάδες
Turkish
hurma
Russian
финик · финики
Polish
Daktyle
Arabic
تمر · التمور · التمر · البلح
Hebrew
תמרים
Chinese
椰枣
Show all 76 languages
Asturian
Dátil
Atikamekw
Pikesaniminan
Bashkir
финиктар · хөрмәләр
Basque
Datil
Belarusian
фінікі
Belarusian (Taraskievica orthography)
фінік
Bulgarian
Фурма · Фурми
Burmese
စွန်ပလွံ · သစ်သီး
Cantonese
椰棗
Catalan
dàtil
Chechen
Хурма
Crimean Tatar
hurma
Czech
datle
dag
dobino
Danish
Daddel · Dadler
Egyptian Arabic
تمر
Esperanto
daktilo
Estonian
datlid
Finnish
taateli
Galician
Dátil
Gujarati
બોર
Haitian Creole
Dat
Hausa
Dabino
Hungarian
datolya
Inari Sami
taatel
Indonesian
kurma · buah kurma · korma
Interlingua
Dactylo
Irish
dáta
Japanese
デーツ
Kabyle
Tiyni
Kannada
ಖರ್ಜೂರದ ಹಣ್ಣು
kge
Kurmo
Lingala
Dáti (mbuma)
Lithuanian
datulė · datulės · finikas
Lombard
Datter
Luxembourgish
Dattel · Phoenix dactylifera
Malagasy
Antrendry (voany)
Malay
kurma
Malayalam
ഈന്തപ്പഴം · ഈത്തപ്പഴം
Mari
финик
Minangkabau
kurma · korma · buah kurma
Moroccan Arabic
تمر · تينّي · تيڭنّي
Mossi
Tamaro
nah
Zōyacapolin
Navajo
Hashkʼaan dijéʼé
Northern Sami
dádel · dáttal
Norwegian Bokmål
daddel
Old English
fingeræppel
Ossetic
финик
Piedmontese
Dàter
Pontic
ούα
Romanian
Curmală
Serbian
Datula (plod)
Shan
မၵ်ႇသႅင်ႈ · မၢၵ်ႇမႆႉ
Sicilian
Dàttula · Addàttula
Simplified Chinese (China)
椰枣
Skolt Sami
taatel
Slovak
Datľa
Slovenian
datelj · datlji
Swedish
dadel
Tatar
хөрмә җимеше
Tulu
ಖರ್ಜೂರ
Ukrainian
фініки
Uzbek
Finik
Venetian
dàtolo · dàtoli
Wolof
tandarma
Sources and credits
Data
- GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
- USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
- Wikidata: names, classification and dishes (CC0 1.0)
- Wikimedia Commons: photos
- Wikipedia (English) (CC BY-SA 4.0)
Wikidata item: Q1652093
Photos
Photo: Salma kyari · CC0 1.0 · Wikimedia Commons