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Contains fiber and vitamin C
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Green greengage plum (80 g) has 38 calories. That works out to 47 calories per 100 g. It contains 9.1 g of carbs, 0.6 g of protein, 0.2 g of fat and 1.1 g of fiber. Its 7.6 mg of Vitamin C covers 8% of the Daily Value. Its glycemic index is 39 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 80 g
38
KCAL / 80G
Carbs
9.1g
· 3% DV
Protein
0.6g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 90% · Protein 6% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 38 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.8 mg | 0% |
| Total carbohydrate | 9.1 g | 3% |
| Fiber | 1.1 g | 4% |
| Protein | 0.6 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) | 40 g | 19 kcal |
| 1 piece (small) | 25 g | 12 kcal |
| 1 piece (large) | 55 g | 26 kcal |
| ½ cup (chopped) | 75 g | 35 kcal |
| 2 piece (medium) | 80 g | 38 kcal |
| 100 g | 100 g | 47 kcal |
| 1 cup (chopped) | 150 g | 71 kcal |
| 4 piece (large) | 160 g | 75 kcal |
| 6 piece (jumbo) | 240 g | 113 kcal |
Calculated from 47 calories per 100 g.
A green greengage plum is usually crisp and tart, especially before it is fully ripe. As it ripens, the flesh softens and the sharp acidity tends to mellow, making the fruit taste sweeter.
Eat a green greengage plum fresh after rinsing it and removing the stone. You can also slice it into salads or cook it into compote, sauces, and chutneys; its tartness works well in both sweet and savoury dishes.
Not exactly: a green greengage plum is a type of plum, while “green plum” can refer to several varieties picked or sold while green. Greengages are known for their rounded shape and sweet-tart flesh as they ripen.
Yes, the skin of a green greengage plum is edible and is usually left on. Rinse the fruit under running water before eating; peeling it is optional and removes some of its tart outer flavour.
A ripe green greengage plum gives slightly when gently pressed and is softer than an unripe one. The fruit can remain green when ripe, so colour alone is not a reliable way to judge it.
Store unwashed green greengage plums in the refrigerator in a breathable container. Rinse them just before eating, since damp fruit can spoil sooner; keep soft or damaged plums separate and use them promptly.
Yes, green greengage plums can be frozen, though their texture will be softer after thawing. Wash and dry them, remove the stones, and freeze them in a sealed container for use in cooked dishes such as compote.
No, green greengage plums do not need to be peeled. Their thin skin is edible, and keeping it on is convenient for fresh eating; just wash the fruit well and remove the stone before serving.
A green greengage plum is a specific kind of plum, often round and green even when ripe. “Regular plum” usually means other plum varieties, which can differ in colour, shape, sweetness, and firmness.
Green greengage plums make tart compotes, chutneys, sauces, and preserves. They can also be sliced into salads or served alongside savoury foods; remove the stones before cooking or serving them in pieces.
Vitamins
Vitamin C
7.6mg · 8% DV
Vitamin K
5.12µg · 4% DV
B5
0.11mg · 2% DV
B3
0.34mg · 2% DV
Minerals
Copper
0.05mg · 6% DV
Potassium ⭐
126mg · 4% DV
Phosphorus
13mg · 2% DV
Manganese
0.04mg · 2% DV
Sodium
0.8mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 38 calories in 2 piece (medium) (80 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.
Green greengage plum refers here to the firm, green, tart plum commonly eaten in Turkey as papaz eriği. Picked before fully ripe, it has crisp flesh and a sharp, refreshing sourness; as it ripens, it softens and becomes sweeter. In Turkey, people often eat it fresh as a seasonal snack, sometimes with a little salt, or add slices to salads. It works well between meals and needs little preparation beyond a rinse.
It is a light fruit that provides fibre and vitamin C. If you enjoy its tang, serve it on its own; sweeter fruit or plain yoghurt makes a gentler contrast. A small pinch of salt is traditional, but leaving it off lets the plum’s lively flavour come through.
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
0.02g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.