Calorie content Plum, drupe seed. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value394.3 kCal1684 kCal23.4%5.9%427 g
Proteins28.5 g76 g37.5%9.5%267 g
Fats40.2 g56 g71.8%18.2%139 g
Water12 g2273 g0.5%0.1%18942 g
Potassium, K354 mg2500 mg14.2%3.6%706 g
Calcium, Ca600 mg1000 mg60%15.2%167 g
Magnesium, Mg210 mg400 mg52.5%13.3%190 g
Sodium, Na15 mg1300 mg1.2%0.3%8667 g
Phosphorus, P456 mg800 mg57%14.5%175 g
Trace Elements
Iron, Fe9 mg18 mg50%12.7%200 g
Essential Amino Acids5.41 g~
Arginine *1.986 g~
valine0.781 g~
Histidine *0.468 g~
Isoleucine0.58 g~
leucine1.406 g~
lysine0.379 g~
methionine0.351 g~
threonine0.625 g~
tryptophan0.329 g~
phenylalanine0.959 g~
Replaceable amino acids7.614 g~
alanine1.027 g~
Aspartic acid2.797 g~
glycine1.27 g~
Glutamic acid6.563 g~
Proline1.227 g~
serine1.004 g~
tyrosine0.558 g~
Cysteine0.714 g~
beta sitosterol150 mg~
Saturated fatty acids
Saturated fatty acids2.53 gmax 18.7 г
16: 0 Palmitic1.97 g~
18: 0 Stearin0.56 g~
Monounsaturated fatty acids26.5 gmin 16.8 г157.7%40%
16: 1 Palmitoleic0.32 g~
18: 1 Olein (omega-9)26.18 g~
Polyunsaturated fatty acids9.28 gfrom 11.2 to 20.682.9%21%
18: 2 Linoleic9.28 g~

The energy value is 394,3 kcal.

Plum, stone seed rich in vitamins and minerals such as: potassium – 14,2%, calcium – 60%, magnesium – 52,5%, phosphorus – 57%, iron – 50%
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
  • Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Tags: calorie content 394,3 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Plum, drupe seed, calories, nutrients, useful properties Plum, drupe seed

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.


Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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