Plum

ByОлена Коновалова
PLUM
     Similar to the fruits of the cherry plum (Prunus cerasifera), the fruits of the plum (Prunus domestica) do not exhibit a particularly high vitamin concentration, with the exception of ascorbic acid (13.6% of the Daily Value [DV] per 100 g). However, they are characterized by a significant concentration of specific mineral elements and secondary metabolites: boron (55.6% DV per 100 g), silicon (46.7%), rubidium (34.4%), molybdenum (11.4%), cobalt (10.0%), and potassium (8.5%). The nutritional matrix further includes total phytosterols (12.7% DV), pectic substances (18.0%), and a substantial mono- and disaccharide fraction (19.0%), within which glucose (50.7% DV) and galactose (20.0% DV) serve as the primary sugars. Minor quantities of sucrose (1.57 g per 100 g) and maltose (0.08 g) are present, while starch is absent from the composition.
    The total purine base content per 100 g of plum fruit is minimal, constituting 5.0% of the daily allowance.
     The concentration of oxalic acid per 100 g is 11.9 mg, representing 3.0% of the maximum tolerable daily intake (for further details, see Rhubarb).
     In a comparative phytochemical analysis, cherry plums and plums exhibit a similar vitamin profile but demonstrate significant variance in their mineral composition and quantitative concentration. Cherry plums possess a markedly higher concentration of iron (exceeding that of plums by a factor of 16), boron (3-fold increase), and silicon (1.8-fold increase). Conversely, they exhibit lower concentrations of molybdenum (3.7 times lower) and rubidium (3.4 times lower). A distinct chemotaxonomic advantage of the plum is the absence of starch in its mature fruit. Regarding total saccharide concentration, both species exhibit high parity.
Calories per 100 g: 46 kcal
Water per 100 g: 87.23 g
Ash per 100 g: 0.37 g

CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily requirement
in numbers visually
Vitamin B1 (thiamine) 0.03 1.8 0
Vitamin B2 (riboflavin) 0.03 1.5 0
Vitamin B5 (pantothenic acid) 0.14 2.8 5
Vitamin B6 (pyridoxine) 0.03 1.5 0
Vitamin B9 (folic acid) 5.0 1.3 0
Vitamin B12 (cyanocobalamin) 0.0 0 0
Vitamin C (ascorbic acid) 9.5 13 20
Vitamin E (alpha-tocopherol) 0.26-0.60 mg 2.7 5
Beta-tocopherol 0 0 0
Gamma-tocopherol 0.1 0 0
Delta-tocopherol 0 0 0
Vitamin D (ergocalciferol) 0.0 0 0
Vitamin PP (nicotinic acid) 0 2.9 5
Vitamin K (phylloquinone) 6.4  5.3 5
Biotin 0 0 0
Beta-carotene 190 3.8 5
Alpha-carotene 0.0 0 0
Lutein + zeaxanthin 73.0 1.2 0
Beta-cryptoxanthin 35.0 0.7 0
Lycopene 0.0 0 0
Choline 1.9 0 0
Betaine trimethylglycine 0 0 0

* Full jug – 100% of the daily norm; empty – 0-1% of the daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily requirement
in numbers Visually
Potassium 157.0-192.0 mg 8.5 10
Calcium 6.0-20.0 mg 1.2 0
Silicon 14 46.7 50
Magnesium 7 1.8 5
Sodium 2.7-4.0 mg 0 0
Sulfur 6 0.6 0
Phosphorus 14.3-25.6 mg 2.3 5
Chlorine 1.0 0.04 0

Trace elements

Name Content, mass fraction per 100 g of product % of daily requirement
In numbers Visually
Aluminum 223.2 0.6 0
Boron 38.9 55.6 60
Vanadium 0.6 1.5 0
Iron 0.05-0.20 mg 0.7 0
Iodine 0.15-0.60 mcg 0.2 0
Cobalt 1.0 10.0 10
Manganese 77.0-120.0 μg 4.8 5
Copper 44.0-103.0 μg 7.5 5
Molybdenum 8.0 11.4 10
Nickel 6.7-15.0 μg 8.0 10
Rubidium 34.4 34.4 40
Selenium 0.114-0.500 μg 3.3 5
Fluorine 2.0 0.1 0
Chromium 4.0 8 10
Zinc 66.0-114.0 μg 0.7 0

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily value
in numbers visually
Total protein content 0.70 0.9 0
Essential amino acid content 0.125 0.6 0
Content of replaceable amino acids 0.220 0.4 0

 

Essential amino acids

 

Acid name Content, g per 100 g of product % of daily requirement
In numbers Visually
Valine 0.019 0.8 0
Histidine 0.009 0.4 0
Isoleucine 0.015 0.8 0
Leucine 0.023 0.5 0
Lysine 0.021 0.5 0
Methionine 0.003 0.2 0
Threonine 0.015 0.6 0
Tryptophan 0.004 0.4 0
Phenylalanine 0.016 0.5 0

 

Non-essential amino acids

 

Acid name Content, g per 100 g of product % of daily requirement
In numbers Visually
Alanine 0.019 0.3 0
Arginine 0.012 0.2 0
Aspartic acid 0.095 0.8 0
Glycine 0.015 0.4 0
Glutamic acid 0.022 0.2 0
Proline 0.018 0.4 0
Serine 0.028 0.3 0
Tyrosine 0.009 0.3 0
Cystine 0.002 0.1 0



FATS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of daily allowance
in figures Visually
Total fat content 0.28 0.3 0
Unsaturated fatty acid content 0.182 g 0.4 0
Omega-3 unsaturated fatty acid content 0.055 5.5 5
Omega-6 unsaturated fatty acid content 0.044 0.4 0
Saturated fatty acid content 0.017 0.07 0

 

Unsaturated fatty acids

 

Acid name Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0
Oleic C 18:1 (omega-9) 0.1
Linoleic C 18:2 (omega-6) 0.0
Linolenic C 18:3 (omega-3) 0.05
Stearidonic C 18:4 (omega-3) 0
Gadoleic C 20:1 (omega-11) 0
Arachidic C 20:4 (omega-6) 0
Eicosapentaenoic C 20:5 (omega-3) 0
Erucic acid C 22:1 (omega-9) 0
Clupanoid C 22:5 (omega-3) 0
Docosahexaenoic C 22:6 (omega-3) 0
Nervonova C 24:1 (omega-9) 0

 

Saturated fatty acids

 

Acid name Content, g per 100 g of product
Myristic C 14:0 0
Palmitic C 16:0 0.0
Stearic C 18:0 0.003 g
Arachidic C 20:0 No data
Behenic C 22:0 No data
Lignoceric acid C 24:0 No data

 

Sterols

 

Name Content, mass fraction per 100 g of product % of daily requirement
in numbers Visually
Total phytosterols 7.0 12.7 10
Cholesterol 0.0 mg 0 –

 

CARBOHYDRATES

 

Name Content, mass fraction per 100 g of product % of daily allowance
in numbers Visually
Total carbohydrate content 11.42 3.3 5
Mono- and disaccharides 9.5 19 20
Glucose 5.0 50 50
Fructose 3.0 8.8 10
Galactose 0.14 20 20
Sucrose 1.57 – –
Lactose 0 0 0
Starch 0 –  –
Maltose 0 – –
Fiber 1.4 5.6 5
Pectin 0.9 18 20

PURINE BASES

 
Name Content, mass fraction per 100 g of product % of daily requirement
in figures Visually
Purine content 6.0  5.0 5
Units of measurement:
Piece: approx. 30.0 g
Teacup: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

Similar Posts

  • Turnip

    ByОлена Коновалова

    TURNIP      Turnip (Brassica napus var. napobrassica) exhibits a less concentrated vitamin and mineral profile relative to other root vegetables, such as kohlrabi, carrot, radish, black radish, and beetroot. It is characterized by a relatively high concentration of silicon (303.0% of the Daily Value [DV] per 100 g), vanadium (100.0%), boron (70.0%), cobalt (20.0%),…

  • Lithium for Plants: Root System

    ByОлена Коновалова

             Lithium (Li)          For the plant – root system.               Lithium positively influences the overall development of plants (especially the root system), improves potassium transport, enhances the photochemical activity of chloroplasts in leaves (tomatoes), and the synthesis of nicotine (tobacco), affects water-salt exchange, especially the metabolic…

  • Energovital

    ByОлена Коновалова

    Biologically active supplements developed by Professor N.P. Maksutina Energovital       Granules. Composition: dry burdock root, fresh ginseng root, quercetin (modulated), large plantain flowers, pectin, glucose, ascorbic acid, citric acid.    Contains triterpene saponins (panaxosides), polyacetylenes, lignans, inulin-type fructans, pectins, organic acids, flavonoids, mucilage, phenolic and sulfur-containing compounds, vitamins C, P, E, K, carotenoids, tannins,…

  • Quince

    ByОлена Коновалова

    QUINCE      The fruits of the quince (Cydonia oblonga) possess a high concentration of ascorbic acid (21.0% of the Daily Value [DV] per 100 g) and choline (vitamin B4) (17.0%). The mineral profile is characterized by a significant concentration of multiple elements: boron (249.0% DV per 100 g), rubidium (55.0%), vanadium (50.0%), chromium (39.0%),…