Benefits of plum, their properties, nutritional values and medicinal uses are discussed here. It contains appreciable amounts of sugars and beta carotene (Vitamin A). These fruits are mildly laxative and refrigerant.

Botanical Name: Prunus domestica

Family Name: Rosaceae


It grows on a small tree, with twigs pubescent when young. Flowers are white and usually in clusters. Fruits are firm in texture, varying in color from green and golden yellow to red and dark purple. Stones are large, rough or pitted.


They originates in Europe, Japan and North America.

Parts used:







Forms of Use:

Fruit is eaten as such

Products- Preservation:

These fruits are used as desserts. They are cooked and eaten, canned and dried, and also made into jams. Certain types of these fruits are dried and called as Prunes.


This fruit contains appreciable amounts of sugars and beta carotene (Vitamin A).

Analysis of the edible portion (90-93%) of the fruit gave the following composition (per 100 gm):

Moisture: 86.3%

Protein: 0.7%

Fat: 0.4%

Fiber: 0.4%

Carbohydrate: 11.7%

Minerals: 0.5%

Calcium: 10 mg

Phosphorus: 20 mg

Iron: 1.4 mg

Potassium: 190 mg

Copper: 0.05 mg

Nicotinic acid: 5 mg

Vitamin A: 983 I.U.

The ripening of this fruit is characterized by softening of the flesh, development of pigment, marked increase in sugars and relatively smaller decrease in acid content. The acid content is due to citric acid, although small amount of tartaric and malic acids have been found.

Sugars present are glucose (3- 6.2%), fructose (2.7- 6.1%) and sucrose (0.7- 4.8%).

The aroma of plum blossoms mainly due to benzaldehyde.


1. It is demulcent, mildly laxative and refrigerant. It is often added to decoctions to improve their flavor and promote their effect.

2. Its juice is very cooling and is given in fever.



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