Prune

A prune is a dried plum, most commonly from the European plum (Prunus domestica). Not all plum species or varieties can be dried into prunes.[1] 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that have a high soluble solids content, and do not ferment during drying.[2] Use of the term "prune" for fresh plums is obsolete except when applied to varieties of plum grown for drying.[3]

This article is about the dried fruit. For the trimming of fruit tree branches, see Fruit tree pruning. For pruning of trees and plants in general, see Pruning. For other uses, see Prune (disambiguation).

Prunes
Raw, fresh prune plums that have not been dried into prunes
Dried plums (prunes), uncooked
Nutritional value per 100 g (3.5 oz)
Energy1,006 kJ (240 kcal)
63.88 g
Sugars38.13 g
Dietary fiber7.1 g
0.38 g
2.18 g
VitaminsQuantity
%DV†
Vitamin A equiv.
5%
39 μg
4%
394 μg
148 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
MineralsQuantity
%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 constituentsQuantity
Water31 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

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.

Production

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 greengages. Fresh prunes reach the market earlier than fresh plums and are usually smaller in size. The great majority of commercially grown prune varieties are self-fertile and do not need separate pollinator trees.[4]

Name change

In 2001, plum growers in the United States were authorized by the Food and Drug Administration to call prunes "dried plums".[5] Due to a perception that prunes relieve constipation (perceived as derogatory), some distributors stopped using the word "prune" on packaging labels in favor of "dried plums".[6]

Health effects

Prunes contain dietary fiber (about 7% of weight; table) which may provide laxative effects.[7] Their sorbitol content may also be responsible for this, a conclusion reached in a 2012 review by the European Food Safety Authority.[8] The report also demonstrated that prunes effectively contribute to the maintenance of normal bowel function in the general population if consumed in quantities of at least 100 grams (3.5 oz) per day.[8]

Nutrition

Prunes are 31% water, 64% carbohydrates, including 7% dietary fiber, 2% protein, and less than 1% fat (table). Prunes are a moderate source of vitamin K (57% of the Daily Value, DV) and a moderate source of several B vitamins and dietary minerals (4–16% DV; table).

Phytochemicals

Prunes and prune juice contain phytochemicals, including phenolic compounds (mainly as neochlorogenic acids and chlorogenic acids) and sorbitol.[7]

Uses
Russian prunes in chocolate with an almond in the middle
Moroccan-style tagine of lamb with prunes and almonds


Prunes are used in preparing both sweet and savory dishes.[8]

Contrary to the name, boiled plums or prunes are not used to make sugar plums, which instead may be nuts, seeds, or spices coated with hard sugar, also called comfits.[9]

See also

References
  1. Growing Prunes (Dried Plums) in California: An Overview. UCANR Publications. 2007. ISBN 978-1-60107-486-7.
  2. Richard P. Buchner (16 May 2012). Prune Production Manual. UCANR Publications. pp. 75–. ISBN 978-1-60107-702-8.
  3. "Dehydrated Prunes Grades and Standards". Agricultural Marketing Service, US Department of Agriculture. 2017. Retrieved 15 May 2017.
  4. Growing Prunes (Dried Plums) in California: An Overview. UCANR Publications. 2007. pp. 2–. ISBN 978-1-60107-486-7.
  5. "FDA Approves Prune Name Change". ABC News. 6 January 2006. Retrieved 14 July 2016.
  6. Janick, Jules and Robert E. Paull (2008). The Encyclopedia of Fruit and Nuts. CABI. ISBN 0-85199-638-8. p. 696.
  7. Stacewicz-Sapuntzakis, M; Bowen, PE; Hussain, EA; Damayanti-Wood, BI; Farnsworth, NR (2001). "Chemical composition and potential health effects of prunes: a functional food?". Critical Reviews in Food Science and Nutrition. 41 (4): 251–86. doi:10.1080/20014091091814. PMID 11401245. S2CID 31159565.
  8. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2012). "Scientific Opinion on the substantiation of health claims related to dried plums of 'prune' cultivars (Prunus domestica L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006". EFSA Journal. 10 (6): 2712. doi:10.2903/j.efsa.2012.2712.
  9. Kawash, Samira (22 December 2010). "Sugar Plums: They're Not What You Think They Are". The Atlantic. Retrieved 13 July 2017.
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