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Juicy sweet-tart fruit providing vitamin C and antioxidants
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Yellow-purple 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 (extra small) | 35 g | 16 kcal |
| 1 piece (small) | 50 g | 23 kcal |
| 1 piece (large) | 85 g | 39 kcal |
| 100 g | 100 g | 46 kcal |
| 2 piece (double) | 132 g | 61 kcal |
| 1 cup (small) | 145 g | 67 kcal |
| 1 serving (medium) | 150 g | 69 kcal |
| 1 cup (chopped) | 165 g | 76 kcal |
Calculated from 46 calories per 100 g.
A yellow-purple plum usually tastes juicy and sweet-tart, with the balance shifting as it ripens. Its flesh and skin color can vary by variety, so a fully ripe fruit may taste noticeably sweeter than a firm one.
A ripe yellow-purple plum gives slightly when gently pressed and often has a fruity smell. If it is still firm, leave it at room temperature to ripen; refrigerate it once soft and ready to eat.
Yes, the skin of a yellow-purple plum is edible. Rinse the fruit under running water before eating it; peeling is optional if you prefer a smoother texture or find the skin too tart.
Keep firm yellow-purple plums at room temperature until they ripen, then store them in the refrigerator. Leave them unwashed while storing and wash them just before eating to help prevent spoilage.
Yes, yellow-purple plums freeze well for cooked dishes. Wash, dry, halve, and remove the pits, then freeze the pieces in a sealed container. Thawed plums become softer, so they work best in baking, sauces, or smoothies.
Yellow-purple plums are generally a summer fruit, though the exact season depends on the variety and growing region. Look for ripe, fragrant fruit during the local harvest for the best flavor.
Yes, rinse yellow-purple plums under clean running water before eating, especially if you plan to eat the skin. Wash the whole fruit before cutting it, and avoid soap or produce detergent.
No, do not eat the hard pit of a yellow-purple plum. It can pose a choking hazard, and the seed inside contains naturally occurring compounds that can be harmful; remove the pit before serving.
Yellow-purple plums work well fresh, in fruit salads, or cooked into compote, jam, and sauces. Their sweet-tart flavor also suits pies and cakes; remove the pits before cooking or baking.
Yellow-purple plums can support regular bowel movements because they provide water and fiber, but they are not as concentrated a source as prunes. If constipation persists, include other fiber-rich foods and fluids rather than relying on one fruit.
Vitamins
Vitamin C
6.27mg · 7% DV
Vitamin K
4.22µg · 4% DV
Biotin
0.99µg · 3% DV
B5
0.09mg · 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.
Yellow-purple plum is a juicy stone fruit, named for its mix of yellow and purple colouring. Its flesh and skin can vary by variety, and the flavour usually balances sweetness with a gentle tartness, becoming sweeter as the fruit ripens. It is most often eaten fresh as a snack or added to fruit bowls; ripe plums also work well in baking, compotes and preserves. Choose fruit that yields slightly to gentle pressure, and wash it before eating.
With little fat and 1.4 g of fibre per 100 g, it makes a light, naturally sweet snack. It also provides vitamin C and antioxidants. Pair it with plain yoghurt or nuts for a more filling snack, or enjoy it on its own when you want something juicy and refreshing.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.03g
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.