Prune
Dried plum / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Prune?
Summarize this article for a 10 year old
A prune is a dried plum, most commonly from the European plum (Prunus domestica) tree. Not all plum species or varieties can be dried into prunes.[3] A prune is the firm-fleshed fruit (plum) of Prunus domestica varieties that have a high soluble solids content, and do not ferment during drying.[4] Use of the term "prune" for fresh plums is obsolete except when applied to varieties of plum grown for drying.[5]
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. | 4% 39 μg4% 394 μg148 μg |
Thiamine (B1) | 4% 0.051 mg |
Riboflavin (B2) | 14% 0.186 mg |
Niacin (B3) | 12% 1.882 mg |
Pantothenic acid (B5) | 8% 0.422 mg |
Vitamin B6 | 12% 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 | 50% 59.5 μg |
Minerals | Quantity %DV† |
Calcium | 3% 43 mg |
Iron | 5% 0.93 mg |
Magnesium | 10% 41 mg |
Manganese | 13% 0.299 mg |
Phosphorus | 6% 69 mg |
Potassium | 24% 732 mg |
Sodium | 0% 2 mg |
Zinc | 4% 0.44 mg |
Other constituents | Quantity |
Water | 31 g |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
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.