Prune (fruit)
| 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 | |
| Vitamin A equiv. |
(5%)
39 μg
(4%)
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 | |
| 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 | |
| Fluoride | 4 µg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum. The use of the term for fresh fruit is obsolete except when applied to varieties grown for drying.
Most prunes are freestone cultivars (the pit is easy to remove), whereas most other plums grown for fresh consumption are clingstone (the pit is more difficult to remove).
More than 1,000 plum cultivars are grown for drying. The main cultivar grown in the United States is the Improved French prune. Other varieties include Sutter, Tulare Giant, Moyer, Imperial, Italian, and Greengage. Fresh prunes reach the market earlier than fresh plums and are usually smaller in size.
In 2001, plum growers in the United States were authorised by the government to call prunes "dried plums". Due to the popular U.S. perception of prunes being used only for relief of constipation, and being the subject of related joking, many distributors stopped using the word "prune" on packaging labels in favour of "dried plums".
Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux d'Agen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots; in the Nordic prune kisel, eaten with rice pudding in the Christmas dinner; and in the traditional Norwegian dessert fruit soup. Prunes have also been included in other holiday dishes, such as stuffing, cake, and to make sugar plums. Prune-filled Danish pastries are popular primarily in New York and other parts of the U.S. East Coast. Prune ice cream is popular in the Dominican Republic.Chocolate-covered prunes are a traditional confectionery in Eastern Europe. Prunes are also used to make juice and kompot (uzvar), a traditional drink in Central, Eastern and Southern Europe. In the Cotswolds, prunes were fermented to form a cider-like drink called jerkum. Due to the high sugar content of prunes, it was considered particularly potent as compared to contemporary ciders and beers.
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Wikipedia