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Vitamin C, fiber, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
46
KCAL / 100G
Carbs
11.4g
· 89%
Protein
0.7g
· 5%
Fat
0.3g
· 6%
Fiber
1.4g
Vitamins
Vitamin C
9.5mg · 11% DV
Vitamin K
6.4µg · 5% DV
B1
0.03mg · 3% DV
B3
0.42mg · 3% DV
Minerals
Potassium ⭐
157mg · 5% DV
Magnesium
7mg · 2% DV
Phosphorus
16mg · 2% DV
Calcium
6mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.05g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Plums provide 46 calories per 100 grams.
A 100-gram serving of plums contains 11.4 grams of carbohydrates. The carbohydrate amount changes with portion size.
Plums are not a high-protein fruit. They contain 0.7 grams of protein per 100 grams.
Plums contain very little fat, with 0.3 grams per 100 grams.
Yes, plums provide 1.4 grams of fiber per 100 grams. Fiber intake can come from a variety of foods in the diet.
Plums have a glycemic index of 35. This falls within the low glycemic index range.
With 46 calories per 100 grams, plums can fit into calorie-conscious eating patterns when portions are considered. The right amount depends on individual dietary goals.
Yes, plums are compatible with vegan and vegetarian diets. They also fit omnivore, pescatarian, flexitarian, and Mediterranean eating patterns.
Yes, plums are compatible with a gluten-free diet. They are also listed as suitable for Paleo eating.
No, plums are classified as unprocessed. They are a fruit consumed in their natural form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.