Uses
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,006 kJ (240 kcal) |
| Carbohydrates | 63.88 g |
| - Sugars | 38.13 g |
| - Dietary fibre | 7.1 g |
| Fat | 0.38 g |
| Protein | 2.18 g |
| Vitamin A | 781 IU |
| Vitamin C | 0.6 mg (1%) |
| Phosphorus | 69 mg (10%) |
| Potassium | 732 mg (16%) |
| 1 prune, pitted 9.5 g 1 cup, pitted 174 g Percentages are relative to US recommendations for adults. |
|
Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux d'Agen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots; in the Nordic prune kisel, eaten with rice pudding in the Christmas dinner; and in the traditional Norwegian dessert fruit soup. Prunes have also been included in other holiday dishes, such as stuffing, cake, and to make sugar plums. Prune filled Danish pastries are popular primarily in New York and other parts of the U.S. East Coast. Prune ice cream is popular in the Dominican Republic. Prunes are also used to make juice.
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