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Source of vitamin C and fiber
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Freza plum (66 g) has 30 calories. That works out to 46 calories per 100 g. It contains 7.5 g of carbs, 0.5 g of protein, 0.2 g of fat and 0.9 g of fiber. Its 6.3 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) · 66 g
30
KCAL / 66G
Carbs
7.5g
· 3% DV
Protein
0.5g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
0.9g
· 3% 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 | 30 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 7.5 g | 3% |
| Fiber | 0.9 g | 3% |
| 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) | 66 g | 30 kcal |
| 1 piece (small) | 45 g | 21 kcal |
| 1 piece (large) | 90 g | 41 kcal |
| 100 g | 100 g | 46 kcal |
| 1 piece (jumbo) | 120 g | 55 kcal |
| 2 piece (double) | 132 g | 61 kcal |
| 1 serving (medium) | 150 g | 69 kcal |
| 1 cup (chopped) | 165 g | 76 kcal |
| 3 piece (triple) | 198 g | 91 kcal |
Calculated from 46 calories per 100 g.
A Freza plum is a named type of plum sold fresh. Its exact taste and appearance can vary with growing conditions and ripeness, so choose fruit by checking that it is intact, fragrant, and slightly yielding rather than relying on the name alone.
No. A Freza plum is sold as fresh fruit, while a prune is a plum that has been dried. You can eat a Freza plum fresh or cook it; drying changes a plum’s texture and concentrates its sugars.
A ripe Freza plum gives slightly to gentle pressure and often smells fruity near the stem. Very firm fruit can soften at room temperature; refrigerate it once ripe and eat it before it becomes mushy or shows signs of spoilage.
Freza plums can taste sweet or tart depending on how ripe they are. Firmer, less-ripe fruit is often more sour, while fruit that has softened and developed a fragrant smell is usually sweeter.
Yes, Freza plum skin is edible, and you do not need to peel it. Rinse the fruit thoroughly under running water before eating, and discard any plum with mold, deep damage, or signs of decay.
Refrigerate Freza plums after they ripen to slow further softening. If they are still firm, leave them at room temperature until they yield slightly to gentle pressure; keep them in a container that prevents bruising.
Yes, Freza plums freeze well for later cooking. Wash and dry them, remove the pits, and freeze the pieces in a suitable sealed container. Thawed plums may be softer than fresh ones, making them better for baking or sauces.
Yes, Freza plums can soften after picking when left at room temperature. However, softening does not always make them as sweet or flavorful as fruit ripened on the tree, so choose fragrant fruit that already gives slightly when possible.
People with diabetes can often include Freza plums as a whole fruit, but the portion and the rest of the meal affect blood glucose. Follow your own glucose response and any meal plan you use rather than treating the fruit as automatically off-limits.
To pit a Freza plum, cut around the fruit along its natural seam, twist the halves in opposite directions, and lift out the stone. If it does not separate cleanly, slice the flesh away from the pit with a small knife.
Vitamins
Vitamin C
6.27mg · 7% DV
Vitamin K
4.22µg · 4% DV
B5
0.09mg · 2% DV
B3
0.28mg · 2% DV
Minerals
Copper
0.04mg · 4% DV
Potassium ⭐
104mg · 3% DV
Phosphorus
11mg · 2% DV
Manganese
0.03mg · 1% DV
Sodium
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 30 calories in 1 piece (medium) (66 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.
Freza plum is a fresh-eating variety of plum, with juicy flesh and a thin skin that softens as the fruit ripens. Plums are enjoyed in many regions during their growing season, and this variety can be eaten whole as a simple snack or added to fruit salads and desserts.
Its flavour ranges from tart to sweet depending on ripeness, with a refreshing, juicy bite. Freza plum provides vitamin C and fibre; at 46 calories per 100 g, it makes a light fruit choice. Pair it with plain yoghurt or a handful of nuts for a more filling snack, or simmer ripe fruit into a compote.
Medium
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
0.03g
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Nutrition data compiled from USDA FoodData Central and scientific sources.