Plums : nutrition, shocking food/drug interactions & 8 tips

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See also Prunes.

Plums Nutritional Profile

• Energy value (calories per serving): Moderate
• Protein: Low
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Moderate
• Sodium: Low
• Major vitamin contribution: Vitamin A, vitamin C
• Major mineral contribution: Potassium

How Many Nutrients in Plums Food

• Plums have moderate amounts of dietary fiber and a little vitamin A. They are a good source of vitamin C.
One fresh plum (21 /8-inch diameter) has one gram dietary fiber, 228 IU vitamin A (10 percent of the RDA for a woman, 8 percent of the RDA for a man), and 6 mg vitamin C (8 percent of the RDA for a woman, 7 percent
of the RDA for a man).

• Like apple seeds, apricot pits, and peach pits, the seed inside a plum pit contains amygdalin, a naturally occurring cyanide compound (see apples).

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How To Serve Nutritious Plums Food

• Fresh and ripe, with the peel.

How To Buying This Food

Look for:

Firm, brightly colored fruit that are slightly soft to the touch, yielding a bit when you press them with your finger.

How To Storing This Food

• Store firm plums at room temperature. Plums have no stored starch to convert to sugars, so they won’t get sweeter after they are picked, but they will soften as their pectic enzymes dissolve some of the pectin stiffening their cell walls.

• When the plums are soft enough, refrigerate them to stop the enzyme action.

How To Preparing This Food

• Wash and serve fresh plums or split them, remove the pit, and slice the plums for fruit salad. Plums can be stewed in the skin; if you prefer them skinless, put them in boiling water for a few minutes, then lift them out with a slotted spoon and plunge them into cold water.

• The hot water will damage a layer of cells under the skin, the plum will swell, and its skin will split and peel off easily.

What Happens When You Cook Plums Food

• When you cook a plum, its water soluble pectins and hemicellulose will dissolve and the flesh will soften.
Cooking may also change the color of red, purple, or blue red plums containing anthocy anin pigments that are sensitive to acids or bases (alkalis).

• The colors get more intensely red or purple in acids (lemon juice) and less so in bases (baking soda). Cooking plums (which are acid) in an aluminum pot can create acid/metal compounds that discolor either the pot or the plum.

How Other Kinds of Processing Affect Plums Food

Drying. See prunes.

plums
plums

Food/Drug Interactions In Plums

False-positive test for carcinoid tumors.

Carcinoid tumors, tumors that may arise from tissues of the endocrine or gastrointestinal systems, secrete serotonin, a chemical that makes blood vessels expand or contract. Because serotonin is excreted in urine, these tumors are diagnosed by measuring the serotonin levels in the patient’s urine.

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• Plums contain large amounts of serotonin. Eating plums in the 72 hours before the test might give a false-positive result, suggesting that you have an endocrine tumor when in fact you do not. (Other foods rich in serotonin include avocados, bananas, eggplant, pineapple, tomatoes, and walnuts.)

 

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