They are delicious, sweet and juicy. Once they stood in front of the guests as sweet, but today is mainly found in jam or noodles. This domestic fruit with modest looks hides a real little treasure of nutrients.
Because of the wide array of different fruit, it appears to be a plum today neglected. In a hundred grams of fresh plums is 46 kcal. Depending on the varieties of plums also contain varying amounts of nutrients. A source of calcium, potassium, phosphorus, magnesium, iron, copper, vitamin A, beta carotene, vitamin B complex and vitamin C and K. The blue color comes from the plum-blue-red pigments anthocyanins, which are known as good antioxidants and fighters against free radicals. It is interesting that according to Oracle (Oxygen Radical Absorbance Capacity), which is a unit for measuring the value of antioxidants in food, plums are almost at the very top of the list of foods.
In addition to vitamin A and beta carotene which are among other things important for eye health, plums contain lutein and zeaxanthin – plant pigments, which are associated with lower risk of macular degeneration and cataracts. Plums are rich in sorbitol – a sugar alcohol, also dry and fresh plums contain sorbitol. On the other hand, fresh plum has a significantly greater amount of vitamin C as compared to dry. One hundred grams of fresh plums contain 9.5 mg of vitamin C, a dry only 0.6 mg.
Diabetics should avoid dry plums, while fresh can be taken in limited amounts, taking into account that they are not overripe because the ripening increases the amount of sugar.
When you are buying plums should pay attention and choose ripe but firm and undamaged plums. Store them in the refrigerator up to three days. You sholud keep them separate in a paper bag because they contain ethylene, which speeds ripening of other fruits and vegetables. It is advisable to take them out of the fridge and allowed to stand for a while at room temperature in order to their juiciness and sweetness come to the fore.