Delicious pitted prunes that contain no pits and are ideal for
cooking and snacking. Not only do prunes taste great, but they're
also very healthy - naturally fat free and high in potassium and
fiber (4 grams of fiber per serving)! And these pitted prunes are
so sweet, you'd never guess that these wrinkly treats have no sugar
Our premium quality pitted prunes start out with sweet plums picked
off the tree at the peak of their ripeness. Then, during the drying
process, our plums aren't completely dried out to make sure that
they retain some moisture. This makes for juicy and sweet prunes,
perfect as a quick snack and energy booster.
Fun with Prunes (Really!)
Dried plums are frequently eaten plain, straight out of the bag,
but try these following ideas to mix up your prune-y routine!
Breakfast: Stir prunes into your morning oatmeal or blend them in
Side Dishes: Chopped up prunes are tasty in couscous or quinoa, and
add a touch of texture and flavor. You can also wrap pitted prunes
in prosciutto and bake for several minutes for a deceptively easy,
but fancy, appetizer.
Meats: Marinade and roast any meat with prunes to retain the meat’s
moisture and add a natural sweetness.
Dessert: Add chopped prunes to cakes and muffins for sweetness and
texture, or stew prunes to make a sauce that complements everything
from ice cream to shortcakes.
Health Benefits of Prunes
A serving of five dried plums provides 26 grams of carbohydrate and
13 grams of sugars, mainly glucose (about five grams) and fructose
(about eight grams). There is very little sucrose (under one gram).
In addition, a serving of dried plums also contains about 15 grams
of the sugar alcohol sorbitol.
Dietary fiber is also classified as a type of plant carbohydrate
that is not digested by humans. A serving of five dried plums
provide three grams of dietary fiber. These carbohydrates including
the sugars are "naturally occurring." There is no added sugar to
Although dried plums contain carbohydrates, dried plums' main
sugars are fructose, glucose and sorbitol. Dried plums have almost
no sucrose. In addition, the dietary fiber in dried plums may help
to modulate the body's uptake of sugar in dried plums. The
differences in the sugar profiles and the fiber in dried plums may
help explain the moderate GI index.
Dried plums are a source of dietary fiber, sorbitol, potassium,
copper, boron and phenolic compounds which are active in a web of
interrelated physiological and health promoting functions. Together
these compounds help regulate glucose metabolism, promote
cardiovascular health, are involved in bone metabolism, protect
against cancer, and contribute to digestion. (M.
Stacewicz-Sapuntzakis, PhD., P. Bowen, PhD., RD, University of
Illinois Chicago Functional Foods for Health Program literature
Dried plums completely stopped and were able to reverse bone loss
in an animal model of ovarian deficiency (a model for
post-menopausal osteoporosis). The mechanism responsible for this
is not known. Some speculate the mechanism might be related to the
phenolic compounds, sorbitol, boron or dried plum's ability to
impact absorption of minerals. (B. Arjmandi, Ph.D., RD, Oklahoma
State University, 1998.)
In an animal model using ovariectomzied rats, dried plums
suppressed the rise in serum cholesterol without affecting HDL
(good) cholesterol associated with the onset of menopause. At
menopause, women's risk for coronary heart disease drastically
increases due to ovarian hormone deficiency. Options for lowering
cholesterol include a diet rich in plant fiber and other protective
nutrients. (B. Arjmandi, Ph.D., RD, Oklahoma State University,