The ability of plums and prunes to increase absorption of iron into the body has also been documented in published research. This ability of plums and prunes to make iron more available may be related to the vitamin C content of this fruit. Our food ranking system qualified plums as a very good source of vitamin C. As with other members of the “drupe” family fruits, plum also features a centrally placed single, smooth, flat, but hard pit. Seeds are inedible.
A typical 100g portion contains 11.42g cabohydrate, 0.28g fat, 1.4g fibre and 46 calories.