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

  • Parenchyma tissues. Aerenchyma: Botanical Comics

    ByОлена Коновалова

    Greetings, future colleagues! We continue our journey through the plant microcosm. Today, we submerge into the depths of the aquatic jungles, where a specific structural architecture prevails: the aerenchyma. Have you ever contemplated how Oryza sativa or Nymphaea manage to maintain respiration while submerged deep underwater or embedded in dense anaerobic silt?The secret lies in…

  • Rhubarb (Stalks)

    ByОлена Коновалова

    RHUBARB (stalks)      Rhubarb (stalks) contains few vitamins, except for vitamin K (phylloquinone) (24.4% of the daily requirement in 100 g) and vitamin C (ascorbic acid) (21.4%).      The main minerals are silicon (40.7%), calcium (17.9%), vanadium (17.3%), nickel (12.8%), potassium (11.6%), manganese (10.6%), and chromium (7.9%).    Rhubarb stalks contain quite a…

  • Tarragon

    ByОлена Коновалова

    TARRAGON      Tarragon is notable for its vitamin K (phylloquinone) content (200.0% of the daily requirement per 100 g), vitamin B6 (pyridoxine) (14.5%) and vitamin C (ascorbic acid) (14.3%).     Among the mineral elements, the following prevail: manganese (48.0%), vanadium (31.8%), potassium (10.4%), and cobalt (9.0%).     Tarragon is characterized by a…

  • Caloric expenditure and its dietary equivalents

    ByОлена Коновалова

    Caloric expenditure during sports activities and its food equivalents Type of Sport Calories/hour* What can be eaten “for this price” Benefits of the exercise Badminton 350 1.3 pork chops or 2 hot dogs, or 3.5 bananas Excellent exercise for the heart and lungs, promotes flexibility and endurance. Has a good effect on strengthening back and…