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A juicy, naturally sweet summer fruit eaten with its skin; provides fiber and vitamin C.
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Black plum with skin (70 g) has 32 calories. That works out to 46 calories per 100 g. It contains 8 g of carbs, 0.5 g of protein, 0.2 g of fat and 1 g of fiber. Its 6.7 mg of Vitamin C covers 7% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 70 g
32
KCAL / 70G
Carbs
8g
· 3% DV
Protein
0.5g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 89% · Protein 6% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 8 g | 3% |
| Fiber | 1 g | 4% |
| Protein | 0.5 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 70 g | 32 kcal |
| 1 piece (extra small) | 45 g | 21 kcal |
| 1 piece (small) | 60 g | 28 kcal |
| 1 piece (large) | 90 g | 41 kcal |
| 100 g | 100 g | 46 kcal |
| 2 piece (medium) | 140 g | 64 kcal |
| 1 serving (medium) | 150 g | 69 kcal |
| 1 cup (shredded) | 165 g | 76 kcal |
| 1 cup (chopped) | 165 g | 76 kcal |
| 3 piece (medium) | 210 g | 97 kcal |
Calculated from 46 calories per 100 g.
A ripe black plum with skin tastes juicy and sweet, often with a mildly tart edge near the skin. If it is very firm and sharply sour, it is likely underripe; very soft fruit may be overripe.
A ripe black plum with skin gives slightly when pressed gently and has a fresh, fruity smell. Its dark color alone does not prove ripeness, since color varies by variety; avoid fruit that is leaking, moldy, or badly bruised.
Yes, the skin of a black plum is edible and can be eaten with the fruit. Rinse it under running water first; the skin may taste more tart than the juicy flesh, depending on the plum.
Keep firm black plums with skin at room temperature until they ripen, then refrigerate them to slow spoilage. Store them unwashed and dry, and rinse only the fruit you are about to eat.
Yes, rinse a black plum with skin under clean running water before eating it. Gently rub the surface to remove dirt, then dry it if you prefer; soap and produce detergents are unnecessary.
Yes, black plums with skin freeze well for later use. Wash and dry them, remove the pits, and freeze the pieces in a single layer before transferring them to a sealed container; thawed plums are softer, so they suit cooking and smoothies.
No, a black plum with skin is fresh fruit, while a prune is a plum that has been dried. Fresh black plums are juicy and need refrigeration once ripe; prunes are concentrated, chewy dried fruit.
No, do not eat the hard pit of a black plum with skin or crack it to eat the kernel. Cut or bite around the pit, then discard it safely, especially around young children.
Leave a firm black plum with skin at room temperature until it softens slightly and smells fruity. A paper bag can speed ripening; check it daily and refrigerate it once ripe to keep it from becoming mushy.
Black plums with skin provide fiber and may support regular bowel movements as part of a fiber-containing diet. They are not as reliably laxative as dried prunes; drink fluids and seek medical advice if constipation is persistent or severe.
Vitamins
Vitamin C
6.65mg · 7% DV
Vitamin K
4.48µg · 4% DV
Biotin
1.05µg · 4% DV
B5
0.09mg · 2% DV
Minerals
Copper
0.04mg · 4% DV
Potassium ⭐
110mg · 3% DV
Phosphorus
11mg · 2% DV
Manganese
0.04mg · 2% DV
Sodium
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 1 piece (medium) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Black plum with skin is a ripe plum with deep purple to nearly black skin and juicy flesh. It is usually eaten fresh, skin and all; the skin adds a faint tartness that balances the sweet fruit.
In summer, it makes an easy snack, breakfast addition or fruit-bowl ingredient, and it pairs well with plain yoghurt or other seasonal fruit. Its juicy sweetness comes with fibre and vitamin C, while it remains a light choice at 46 calories per 100 g. Choose fruit that yields slightly to gentle pressure for a softer, sweeter bite, or enjoy firmer plums when you prefer a little more tartness. Rinse well before eating.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.04g
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Nutrition data compiled from USDA FoodData Central and scientific sources.