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Damsons, stewed with sugar

Damsons are a type of plum, described here stewed with water and added sugar. This preparation mainly provides carbohydrate, with 19g per 100g, all of which is sugar. It provides 316 kJ of energy and 240mg of potassium per 100g. Fat is present only in trace amounts, and the protein content is low.

The sugar content includes both sugars naturally present in the fruit and sugar added during cooking. This is relevant when considering total sugar and energy intake, as sweetened stewed fruit differs from fruit cooked without added sugar. Potassium contributes to normal nerve and muscle function. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

74 kcal

Energía

316 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

19g

of which sugars

19g

Proteína

0.4g

Sal

0g

Alcohol

0g

Agua

71g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

40µg

Vitamina D

0µg

Vitamina E

0.57mg

Vitamina C

3mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.03mg

Vitamina B12

0µg

Ácido fólico

Trace

Calcio

19mg

Hierro

0.3mg

Magnesio

9mg

Phosphorus

13mg

Potasio

240mg

Sodio

1mg

Zinc

0.1mg

Cobre

0.07mg

Selenio

Trace

Other types of damsons

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Damsons, stewed with sugar, weighed with stones

68 kcal

0.4g

Trace

–

Damsons, stewed without sugar, weighed with stones

31 kcal

0.4g

Trace

–

Damsons, stewed without sugar

34 kcal

0.5g

Trace

–

Damsons, flesh and skin, raw, weighed with stones

34 kcal

0.5g

Trace

–

Damsons, flesh and skin, raw

38 kcal

0.5g

Trace

–

About these figures

Values are per 100g of the food as described (Calculated from 1050g fruit, 210g water, 126g sugar). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente