Prune
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Energy | 1,006 kJ (240 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||
63.88 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 38.13 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 7.1 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
0.38 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||
2.18 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 31 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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. Use of the term prune for fresh plums is obsolete except when applied to varieties of plum grown for drying. In this usage, a prune is the firm-fleshed plum fruit of P. domestica varieties that have a high soluble solids content, and do not ferment during drying.
Most prunes are freestone cultivars (i.e., the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove). The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. 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.