Plum fruits have many valuable properties. They regulate digestion, protect against free radicals and even improve the mood. Prunes are richer in terms of nutrition, vitamins and fiber, but have five times more calories than raw plums. What other properties do plums have and try out recipes with these fruits?

Plumsimprove appetite and have a beneficial effect on digestion. They prevent constipation and thus reduce the risk of colon cancer. The beneficialproperties of plumsare even recognized by doctors. No wonder then that the extract of these fruits is used in the production of drugs, it includes, inter alia, in the composition of many preparations against constipation.

Laxative properties of plums

It is beneficial for the digestive systemThe properties of plumsare due to the high content of pectins (a type of fiber). Together with organic, tartaric and malic acids, pectins act as a broom on the digestive tract and accumulate fat and cholesterol in cells. The most valuable in this respect are Hungarian and greenhouse. Prunes contain 5 times more fiber (7.1 g per 100 g) than raw plums (1.4 g).

Plums: nutritional value and caloric value

All plums have similar nutritional values ​​but differ in calories. Fresh plums have about46 kcal in 100 g . The average amount of carbohydrates in such a portion of fruit is 12-14.6 g. Although plums are not rich in vitamin C, due to the simultaneous content of vitamin A and vitamin E, which is rare in fruit, they are considered valuable antioxidants. All the more effective because they also contain such important minerals as potassium, iron, magnesium, calcium and phosphorus. Plums contain a lot of B vitamins, which is why for centuries they have had the opinion of a fruit that soothes the nervous system and improves well-being. The antioxidant activity in plums, especially in their dark varieties, is enhanced by polyphenols, including catechins and chlorogenic acid. Thanks to these compounds, a diet rich in plums has an anti-cancer and anti-atherosclerotic effect.

Worth knowing

Nutritional value of plums (in 100 g)Energy value - 46 kcal Total protein - 0.70 g Fat -0.28 g Carbohydrates - 11.42 g (including simple sugars 9.92) Fiber - 1.4 gVitaminsVitamin C - 9.5 mg Thiamine - 0.028 mg Riboflavin - 0.026 mg Niacin - 0.417 mg Vitamin B6 - 0.029 mg Folic acid - 5 µg Vitamin A - 345 IU Vitamin E - 0.26 mg Vitamin K - 6.4 µgMineralsCalcium - 6 mg Iron - 0.17 mg Magnesium - 7 mg Phosphorus - 16 mg Potassium - 157mg Sodium - 0 mg Zinc - 0.10 mgData Source: USDA National Nutrient Database for Standard Reference

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Healing properties of plum bark

Valuable is not only the plums themselves, but even the bark of trees. African plum bark extract has long been used in the treatment of prostate diseases (prostatic hyperplasia). The latest scientific research has shown that the bark of our Polish plums also has similar properties. Japanese plum called umeboshi is famous for its other advantages. Its flesh extract acidifies the urine, which prevents bacterial infections of the bladder. These plums concentrate can be purchased at he alth food stores.

Dried plums - more fiber, vitamin A and … calories

Dried plums are in some respects much more valuable than fresh plums. Their dried fruit is five times richer source of vitamin A (1606 IU per 100 g) and fiber than fresh fruit. Due to the exceptional richness of iron and phosphorus, prunes are recommended for vegetarians. They are also known for their laxative properties. Systematic eating 3 prunes a day or drinking a glass of dried compote will regulate the digestive tract. This is due to the high content of ballast substances, i.e. pectins. Unfortunately, prunes are over 5 times more caloric than fresh plums - pitted prunes contain as much as267 kcal in 100 g(data from the Food and Nutrition Institute). Therefore, let's eat them in moderation.

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Varieties of plums and their use

There are over 6000 varieties of domestic plum in the world, known asPrunus domestica . They are all hybrids of wild plums: lubaszki (mirabelle), alech and blackthorn. It is their fruits, growing in Europe already in the Neolithic times, that fascinated gardeners from the Middle East so much that they managed to obtain edible varieties from them. The fruit becamebigger, sweeter and tastier. Only in this form did they find their way to European tables, which is thanks to the Greeks and Romans. From the Apennine Peninsula, they quickly spread to the entire continent, finding their way not only in court but also in country gardens.

Plums are irreplaceable in the kitchen. In addition to the popular compotes, jams, marmalades and jam, cakes, sorbets, dumplings and dumplings, you can also make marinades and sauces for cured meats.

Due to the shape and size of the fruit, plums are divided into mirabelle plums, green leaves, Hungarian plums, round, oval and oval plums. The second division is the dessert varieties and those that are ideal for making preserves. The dessert varieties include green leaves: althana, green and ulena, and Hungarian ones - Italian, ordinary, Łowicz and other varieties such as herman, kirka, peach and queen Victoria.

Many of these varieties, such as Hungarian or green leaf, are also fruit that can be used to prepare delicious plum jam, jams or compotes. A variety suitable only for making preserves is extremely popular in France, and the underestimated mirabelle in our country.

Prunes are also used to prepare well-known liquors, such as Polish slivovitz and tarniówka or Balkan brandy.

Important

Beware of poisonous plum stones!

When choosing plums for preserves, it is very important that the flesh separates easily from the stone. The seeds contain poisonous to the body amygdalin - a compound whose one of the ingredients is prussic acid. Therefore, fruits that easily give off hardened means are safer for us.

Plums good for digestion

If we add prunes to heavy foods such as stew or roast, we will improve their taste and will not suffer from indigestion. This is due to the alkaline compounds contained in these fruits, neutralizing the excess of digestive acids.

Dried plums - homemade way

You can dry your plums yourself. Only very ripe Hungarian women are suitable for this, the skin of which starts to wrinkle slightly at the stalk. At home, we dry the fruit after immersing them in boiling water for a minute to make the skin more tender. We put them on sieves and dry them overnight in the oven at 60 degrees C. Then we dry them in a ventilated place for another 24 hours.

Plums - too much is unhe althy

If we eat plums rarely or, on the contrary, eat them too much, we may have flatulence or diarrhea. A compote of these fruits, drunk in large quantities, can also work similarly. It is best to eat a few pieces every day, then we do not expose ourselves todigestive problems.

Recipe for a cake with plums according to Anna Starmach

Source: x-news.pl/Dzień Dobry TVN

Recipe for dumplings with plums by Anna Starmach

Source: x-news.pl/Dzień Dobry TVN

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