Dietitian's Tips for Consuming Plum (Cooked)
This cooked-plum example provides 47 kcal per 100 g. It describes cooked fresh plums, rather than stewed dried prunes or a universal value for every homemade recipe.
Calculating the amount in your bowl
A 150 g portion supplies about 71 kcal, 15.3 g carbohydrate and 2.55 g fibre. When spooning cooked plums over yogurt, weigh the fruit separately. The yogurt’s weight and nutrients cannot be counted using the plum table.
Water loss changes the calculation
A longer simmer can change the amount of water left with the fruit. If the same ingredients yield a lighter finished batch, more of those ingredients end up in each 100 g. To calculate your own recipe, record the pitted fruit, added ingredients and final cooked weight.
Stewing dried prunes is a different preparation. Rehydrating dried fruit and losing water from fresh plums are not the same change.
Sweetened or unsweetened?
The source does not specify whether sugar was added. Its 47 kcal value therefore does not certify an unsweetened recipe. Include weighed sugar or honey in your own recipe calculation, and do not transfer the sugar content of raw plums directly to this cooked record.
Source note
Values follow the Diyetkolik cooked-plum record. Total sugars, saturated fat and a reliable cholesterol value are unavailable. Vitamin A reported in IU was not entered as RAE. Cooking time and final batch yield are unspecified.
