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Prunes

In season all year

Food Description:

Prunes are dried plums - blackish brown with a glossy shine. The most common variety of plum used for prunes is California French, also known as d'Agen. About 70% of the world's prune supply comes from California.

General Information:

Category: Fruit
To Buy: Buy in sealed packs or vacuum-packed containers. Prunes can be small or large, pitted and unpitted. There is no difference in the taste or quality, pitted prunes are more expensive. Look for plump, moist prunes - some can be extremely dried out and hard and have to be reconstituted before eating.
To Store: Store in an airtight container in a cool, dry place or in the refrigerator for up to six months.
Tips and Tricks: To pit prunes, slit them open with a knife and push out the pits. Cut prunes with kitchen scissors dampened with warm water. This will keep the blades from getting sticky. Never try to fast track the process by cutting them in a food processor - the prunes will end up in one big, sticky blob. One serve is equal to 5 prunes.1

Nutrition (Per serve):

Weight (grams): 40
Carbohydrates, g: 17.6
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Energy (kJ): 336
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 0.9
Saturated Fat, g : 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: To plump the fruit overnight, place the prunes in a heatproof bowl and add boiling liquid to cover. Cover the bowl and refrigerate until needed.

Benefits the Following Health Conditions:*

Constipation
 Diabetes

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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