benefits of eating plums

Benefits of Eating Plums

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benefits of eating plums

BENEFITS:

A useful source of vitamin C, riboflavin and other B vitamins and potassium.

DRAWBACKS:

May cause allergic reaction in susceptible people.

benefits of eating plums

Plumsas fruit having many different kind of benefits, plums are eaten whole, added to fruit salads, baked goods, compotes, puddings or meat dishes, or made into butter, jams, purees, or sauces, plums are a nutritious low calorie food. One medium size fresh plum contains only 36 calories and is a good source of such dietary fibers as cellulose and pectin. It also supplies useful amounts of several nutrients, including 6 mg of vitamin C, 0.06 mg of riboflavin, and 113 mg of potassium. Canned plums contain comparable amounts of riboflavin and potassium but are significantly lower in vitamin C (one canned plum provides on 1 mg). Fruits canned in heavy syrup are higher in calories than fresh for example, one canned plum packed in a sugary syrup yields 60 calories. In their dried form some plums become PRUNES, which are a more concentrated source of calories and nutrients.

The domestic plum season extends from May to October, beginning with the Japanese varieties and ending with the European types. More than 140 varieties of plums are sold in the United States, so it’s not surprising that they vary in shape, color and flavor. Despite this side array of choice, there are only five main types.

benefits of eating plums

American Plums:

Include the Desoto, Golden beauty, and Pottawatomi varieties. These native plums are available locally, but they generally are not produced commercially.

Damson Plums:

Damson Plums have dark flesh and skins, resemble European plums but are slightly smaller in size and more tart in flavor. They are often used to make jams and preserves.

European Plums:

European Plums are also referred to as common plums have blue or purple skins and a golden yellow flesh. These plums are denser, smaller, and less juicy than the Japanese varieties. Some varieties are sold fresh, others are dried. The ones that are tarter in flavor are ideal for cooking or making preserves.

Japanese Plums:

Japanese Plums are consumed fresh, cooked or canned, but they are never dried to make prunes. Most have a juicy reddish or yellow flesh and skin ranging from deep crimson to black red.

Ornamental Plums:

These plums are used mostly for jellies and jams.

benefits of eating plums

Fresh plums do not ripen after they have been picked, before buying one; look for brightly colored fruit that yields slightly to the touch. Color which varies from one variety to another may not be a good indicator of ripeness. Overripe plums tend to be soft with a bruised or discolored skin, and they are sometimes leaky. Firm plums can be stored for a day or two at room temperature to soften them.

Plums may produce an allergic reaction in individuals with confirmed allergies to apricots, almonds, peaches and cherries, which come from the same family. Similarly, people who are allergic to aspirin may also encounter problems after they have eaten plums. In addition, like peaches and apricots, the pits of plums contain amygdaline a compound that breaks down into hydrogen cyanide in the stomach, and can cause cyanide poisoning if consumed in large amounts.

benefits of eating plums

benefits of eating plums

benefits of eating plums

benefits of eating plums

benefits of eating plums

benefits of eating plums

benefits of eating plums

benefits of eating plums

benefits of eating plums

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