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Prunes, flesh and skin, stewed with sugar

Prunes are dried plums. This entry describes their flesh and skin stewed in water with added sugar. They mainly provide carbohydrate, with 26g per 100g, all recorded as sugars. They also provide 410µg?

Nutrition per 100g

Nutrient

Per 100g

Energía

103 kcal

Energía

439 kJ

Grasa

0.2g

of which saturates

Trace

Carbohydrate

26g

of which sugars

26g

Proteína

1.3g

Sal

0.01g

Agua

56g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

12µg

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.5mg

Vitamin B6

0.09mg

Vitamina B12

0µg

Ácido fólico

Trace

Calcio

18mg

Hierro

1.4mg

Magnesio

12mg

Phosphorus

39mg

Potasio

410mg

Sodio

5mg

Zinc

0.3mg

Cobre

0.08mg

Selenio

1µg

Other types of prunes

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Prunes, flesh and skin, stewed with sugar, weighed with stones

95 kcal

1.2g

0.2g

–

Prunes, flesh and skin, stewed without sugar, weighed with stones

74 kcal

1.3g

0.2g

–

Prunes, flesh and skin, stewed without sugar

81 kcal

1.4g

0.3g

–

Prunes, flesh and skin, weighed with stones

134 kcal

2.4g

0.4g

–

Prunes, flesh and skin

160 kcal

2.8g

0.5g

–

Prunes, ready-to-eat, semi-dried, weighed with stones

128 kcal

2g

0.3g

4.5g

Prunes, canned in juice, whole contents

79 kcal

0.7g

0.2g

–

Prunes, ready-to-eat, semi-dried

149 kcal

2.3g

0.3g

5.2g

Prunes, canned in syrup, whole contents

90 kcal

0.6g

0.2g

–

About these figures

Values are per 100g of the food as described (Calculated from 450g fruit, 450g water, 54g 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