prune
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prune (Wikipedia)
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,006 kJ (240 kcal) |
63.88 g | |
| Sugars | 38.13 g |
| Dietary fiber | 7.1 g |
0.38 g | |
2.18 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 5% 39 μg4% 394 μg148 μg |
| Thiamine (B1) | 4% 0.051 mg |
| Riboflavin (B2) | 16% 0.186 mg |
| Niacin (B3) | 13% 1.882 mg |
| Pantothenic acid (B5) | 8% 0.422 mg |
| Vitamin B6 | 16% 0.205 mg |
| Folate (B9) | 1% 4 μg |
| Choline | 2% 10.1 mg |
| Vitamin C | 1% 0.6 mg |
| Vitamin E | 3% 0.43 mg |
| Vitamin K | 57% 59.5 μg |
| Minerals | Quantity %DV† |
| Calcium | 4% 43 mg |
| Iron | 7% 0.93 mg |
| Magnesium | 12% 41 mg |
| Manganese | 14% 0.299 mg |
| Phosphorus | 10% 69 mg |
| Potassium | 16% 732 mg |
| Sodium | 0% 2 mg |
| Zinc | 5% 0.44 mg |
| Other constituents | Quantity |
| Water | 31 g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
A prune is a dried plum of any cultivar, mostly the European plum (Prunus domestica). Use of the term "prune" for fresh plums is obsolete except when applied to varieties (of plum) grown for drying.
Most prunes are freestone cultivars (the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove).
Prunes are 64% carbohydrates including dietary fiber, 2% protein, a rich source of vitamin K, and a moderate source of B vitamins and dietary minerals. The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. Contrary to the name, boiled plums or prunes are not used to make sugar plums.
