United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09279, Plums, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Prunus spp.
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 6%   Refuse Description:   Pits
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, sliced 165 g

fruit (2-1/8" dia) 66 g

NLEA serving 151 g
Proximates Water 1, 2, 3 g 87.23 10 0.320 143.93 57.57 131.72
Proximates Energy kcal 46 -- -- 76 30 69
Proximates Energy kJ 192 -- -- 317 127 290
Proximates Protein 1, 2 g 0.70 9 0.030 1.15 0.46 1.06
Proximates Total lipid (fat) 1, 2, 3 g 0.28 10 0.040 0.46 0.18 0.42
Proximates Ash 1, 2 g 0.37 9 0.008 0.61 0.24 0.56
Proximates Carbohydrate, by difference g 11.42 -- -- 18.84 7.54 17.24
Proximates Fiber, total dietary 1, 2 g 1.4 7 0.075 2.3 0.9 2.1
Proximates Sugars, total 1, 2 g 9.92 8 0.370 16.37 6.55 14.98
Proximates Sucrose 1, 2 g 1.57 8 0.260 2.59 1.04 2.37
Proximates Glucose (dextrose) 1, 2 g 5.07 8 0.260 8.37 3.35 7.66
Proximates Fructose 1, 2 g 3.07 8 0.120 5.07 2.03 4.64
Proximates Lactose 1, 2 g 0.00 8 0.000 0.00 0.00 0.00
Proximates Maltose 1, 2 g 0.08 8 0.020 0.13 0.05 0.12
Proximates Galactose 1, 2 g 0.14 8 0.140 0.23 0.09 0.21
Proximates Starch 1 g 0.00 4 0.000 0.00 0.00 0.00
Minerals Calcium, Ca 1, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 6 39 0.000 10 4 9
Minerals Iron, Fe 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.17 44 0.020 0.28 0.11 0.26
Minerals Magnesium, Mg 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 7 44 0.000 12 5 11
Minerals Phosphorus, P 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 16 44 0.000 26 11 24
Minerals Potassium, K 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 157 41 3.000 259 104 237
Minerals Sodium, Na 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0 37 0.000 0 0 0
Minerals Zinc, Zn 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.10 44 0.010 0.17 0.07 0.15
Minerals Copper, Cu 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.057 44 0.005 0.094 0.038 0.086
Minerals Manganese, Mn 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.052 44 0.003 0.086 0.034 0.079
Minerals Selenium, Se 2 µg 0.0 2 -- 0.0 0.0 0.0
Minerals Fluoride, F 15 µg 2.0 9 -- 3.3 1.3 3.0
Vitamins Vitamin C, total ascorbic acid mg 9.5 5 0.800 15.7 6.3 14.3
Vitamins Thiamin 1, 2 mg 0.028 8 0.004 0.046 0.018 0.042
Vitamins Riboflavin 1, 2 mg 0.026 8 0.001 0.043 0.017 0.039
Vitamins Niacin 1, 2 mg 0.417 8 0.027 0.688 0.275 0.630
Vitamins Pantothenic acid 1, 2 mg 0.135 8 0.009 0.223 0.089 0.204
Vitamins Vitamin B-6 1, 2 mg 0.029 8 0.000 0.048 0.019 0.044
Vitamins Folate, total 1, 2 µg 5 8 0.000 8 3 8
Vitamins Folic acid µg 0 -- -- 0 0 0
Vitamins Folate, food µg 5 8 0.000 8 3 8
Vitamins Folate, DFE µg 5 -- -- 8 3 8
Vitamins Choline, total mg 1.9 -- -- 3.1 1.3 2.9
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00
Vitamins Vitamin A, RAE 1, 2 µg 17 7 2.000 28 11 26
Vitamins Retinol µg 0 -- -- 0 0 0
Vitamins Carotene, beta 1, 2 µg 190 7 23.000 314 125 287
Vitamins Carotene, alpha 1, 2 µg 0 7 0.000 0 0 0
Vitamins Cryptoxanthin, beta 1, 2 µg 35 7 7.000 58 23 53
Vitamins Vitamin A, IU 1, 2 IU 345 7 43.000 569 228 521
Vitamins Lycopene 1, 2 µg 0 7 0.000 0 0 0
Vitamins Lutein + zeaxanthin 1, 2 µg 73 7 12.000 120 48 110
Vitamins Vitamin E (alpha-tocopherol) 1, 3 mg 0.26 5 0.060 0.43 0.17 0.39
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00
Vitamins Tocopherol, beta 1, 3 mg 0.00 5 0.000 0.00 0.00 0.00
Vitamins Tocopherol, gamma 1, 3 mg 0.08 5 0.070 0.13 0.05 0.12
Vitamins Tocopherol, delta 1, 3 mg 0.00 5 0.000 0.00 0.00 0.00
Vitamins Tocotrienol, alpha 1, 3 mg 0.04 3 0.030 0.07 0.03 0.06
Vitamins Tocotrienol, beta 1, 3 mg 0.00 3 0.000 0.00 0.00 0.00
Vitamins Tocotrienol, gamma 1, 3 mg 0.01 3 0.007 0.02 0.01 0.02
Vitamins Tocotrienol, delta 1 mg 0.00 2 -- 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0
Vitamins Vitamin K (phylloquinone) 1, 2, 16 µg 6.4 8 0.900 10.6 4.2 9.7
Lipids Fatty acids, total saturated g 0.017 -- -- 0.028 0.011 0.026
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000
Lipids 16:0 g 0.014 -- -- 0.023 0.009 0.021
Lipids 18:0 g 0.003 -- -- 0.005 0.002 0.005
Lipids Fatty acids, total monounsaturated g 0.134 -- -- 0.221 0.088 0.202
Lipids 16:1 undifferentiated g 0.002 -- -- 0.003 0.001 0.003
Lipids 18:1 undifferentiated g 0.132 -- -- 0.218 0.087 0.199
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.044 -- -- 0.073 0.029 0.066
Lipids 18:2 undifferentiated g 0.044 -- -- 0.073 0.029 0.066
Lipids 18:3 undifferentiated g 0.000 -- -- 0.000 0.000 0.000
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0
Lipids Phytosterols mg 7 -- -- 12 5 11
Amino Acids Tryptophan 2 g 0.009 -- -- 0.015 0.006 0.014
Amino Acids Threonine 2 g 0.010 -- -- 0.017 0.007 0.015
Amino Acids Isoleucine 2 g 0.014 -- -- 0.023 0.009 0.021
Amino Acids Leucine 2 g 0.015 -- -- 0.025 0.010 0.023
Amino Acids Lysine 2 g 0.016 -- -- 0.026 0.011 0.024
Amino Acids Methionine 2 g 0.008 -- -- 0.013 0.005 0.012
Amino Acids Cystine 2 g 0.002 -- -- 0.003 0.001 0.003
Amino Acids Phenylalanine 2 g 0.014 -- -- 0.023 0.009 0.021
Amino Acids Tyrosine 2 g 0.008 -- -- 0.013 0.005 0.012
Amino Acids Valine 2 g 0.016 -- -- 0.026 0.011 0.024
Amino Acids Arginine 2 g 0.009 -- -- 0.015 0.006 0.014
Amino Acids Histidine 2 g 0.009 -- -- 0.015 0.006 0.014
Amino Acids Alanine 2 g 0.028 -- -- 0.046 0.018 0.042
Amino Acids Aspartic acid 2 g 0.352 -- -- 0.581 0.232 0.532
Amino Acids Glutamic acid 2 g 0.035 -- -- 0.058 0.023 0.053
Amino Acids Glycine 2 g 0.009 -- -- 0.015 0.006 0.014
Amino Acids Proline 2 g 0.027 -- -- 0.045 0.018 0.041
Amino Acids Serine 2 g 0.023 -- -- 0.038 0.015 0.035
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0
Other Theobromine mg 0 -- -- 0 0 0
Anthocyanidins Cyanidin 17, 18, 19, 20 mg 5.6 77 0.77 9.3 3.7 8.5
Anthocyanidins Petunidin 17 mg 0.0 8 0 0.0 0.0 0.0
Anthocyanidins Delphinidin 17 mg 0.0 8 0 0.0 0.0 0.0
Anthocyanidins Malvidin 17 mg 0.0 8 0 0.0 0.0 0.0
Anthocyanidins Pelargonidin 17 mg 0.0 8 0 0.0 0.0 0.0
Anthocyanidins Peonidin 17, 18, 19 mg 0.3 69 0.04 0.5 0.2 0.5
Flavan-3-ols (+)-Catechin 17, 21, 22, 23 mg 2.9 20 0.44 4.8 1.9 4.4
Flavan-3-ols (-)-Epigallocatechin 17, 21, 22 mg 0.2 15 0.1 0.4 0.2 0.4
Flavan-3-ols (-)-Epicatechin 17, 21, 22, 23 mg 3.2 20 0.49 5.3 2.1 4.8
Flavan-3-ols (-)-Epicatechin 3-gallate 17, 21, 22 mg 0.8 15 0.43 1.3 0.5 1.1
Flavan-3-ols (-)-Epigallocatechin 3-gallate 17, 21, 22 mg 0.4 14 0.21 0.7 0.3 0.6
Flavan-3-ols (+)-Gallocatechin 17, 21, 22 mg 0.1 15 0.09 0.1 0.1 0.1
Flavanones Hesperetin 17 mg 0.0 8 0 0.0 0.0 0.0
Flavanones Naringenin 17 mg 0.0 8 0 0.0 0.0 0.0
Flavones Apigenin 17, 24, 25 mg 0.0 10 0 0.0 0.0 0.0
Flavones Luteolin 17, 24, 25 mg 0.0 6 0 0.0 0.0 0.0
Flavonols Kaempferol 24, 25 mg 0.0 2 -- 0.0 0.0 0.0
Flavonols Myricetin 17, 24, 25 mg 0.0 10 0 0.0 0.0 0.0
Flavonols Quercetin 17, 18, 24, 25, 26 mg 0.9 62 0.19 1.5 0.6 1.4
Isoflavones Daidzein 31, 32 mg 0.00 3 0 0.00 0.00 0.00
Isoflavones Genistein 31, 32 mg 0.00 3 0.01 0.01 0.00 0.01
Isoflavones Total isoflavones 31, 32 mg 0.00 3 0.01 0.01 0.00 0.01
Proanthocyanidin Proanthocyanidin dimers 27, 28, 29, 30 mg 33.2 20 16.09 54.8 21.9 50.2
Proanthocyanidin Proanthocyanidin trimers 27, 28, 29 mg 20.6 12 7.32 34.1 13.6 31.2
Proanthocyanidin Proanthocyanidin 4-6mers 28, 29 mg 52.2 9 20.99 86.2 34.5 78.9
Proanthocyanidin Proanthocyanidin 7-10mers 28, 29 mg 30.3 9 15.32 49.9 20.0 45.7
Proanthocyanidin Proanthocyanidin polymers (>10mers) 28, 29 mg 60.5 9 24.81 99.9 39.9 91.4

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 4d , 2001  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5m , 2001  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA NDL Report Vitamin E 1991 , 1991  Beltsville MD  
4Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1995    
5Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1996    
6Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1997    
7Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1998    
8Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1999    
9Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1991    
10Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1992    
11Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1989    
12Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1990    
13Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1993    
14Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1994    
15Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
16S.L. Booth, J.A. Sadowski, J.A. T. Pennington Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study , 1995 Journal of Agricultural and Food Chemistry 43 6   pp.1574-1579
17Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
18Slimestad, R., Vangdal, E., and Brede, C.  Analysis of phenolic compounds in six Norwegian plum cultivars (Prunus domestica L.). , 2009 J. Agric. Food Chem. 57   pp.11370-11375
19Usenik, V., �tampar, F., and Veberic, R. Anthocyanins and fruit color in plums (Prunus domestica L.) during ripening. , 2009 Food Chemistry 114   pp.529-534
20Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. , 2006 J. Agric. Food Chem. 54   pp.4069-4075
21Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
22de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
23Tsanova-Savova, S., Ribarova, F., and Gerova, M.  (+)-Catechin and (-)-Epicatechin in Bulgarian fruits. , 2005 J. Food Comp. Anal. 18   pp.691-698
24Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
25Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
26Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
27de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
28Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
29Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
30Tomas-Barberan, F.A., Gil, M.I., Cremin, P., Waterhouse, A.L., Hess-Pierce, B., and Kader, A.A. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums , 2001 J. Agric. Food Chem. 49   pp.4748-4760
31Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
32Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1206 PLUM
  • C0139 FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION