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Damsons, stewed with sugar, weighed with stones

Damsons are a type of plum. This entry describes damsons stewed with sugar, with the weight including the stones. Per 100g, they provide 288 kJ of energy and 18g of carbohydrate, all recorded as sugars. They also contain 220mg of potassium, with small amounts of protein and only traces of fat.

Carbohydrate provides energy, while potassium supports normal nerve and muscle function. The sugar content includes both sugars naturally present in the fruit and sugar added during stewing; these are not listed separately in the supplied data. This is worth noting when monitoring sugar or energy intake. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

68 kcal

Energía

288 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

18g

of which sugars

18g

Proteína

0.4g

Sal

0g

Agua

65g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

37µg

Vitamina D

0µg

Vitamina E

0.52mg

Vitamina C

3mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.03mg

Vitamina B12

0µg

Ácido fólico

Trace

Calcio

17mg

Hierro

0.3mg

Magnesio

8mg

Phosphorus

12mg

Potasio

220mg

Sodio

1mg

Zinc

0.1mg

Cobre

0.06mg

Selenio

Trace

Other types of damsons

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Damsons, stewed without sugar, weighed with stones

31 kcal

0.4g

Trace

–

Damsons, flesh and skin, raw, weighed with stones

34 kcal

0.5g

Trace

–

Damsons, stewed with sugar

74 kcal

0.4g

Trace

–

Damsons, stewed without sugar

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 14-079). "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