What are the benefits of prunes? The difference between black plums and prunes

Prunes are a favorite fruit of many women because of their anthocyanins, which have good health effects. In addition to being eaten directly, they can also be used to make prune mooncakes, prune cakes, and various baked goods. Next, let's take a look at the other benefits of prunes!

Contents of this article

1. What are the benefits of prunes?

2. The difference between black plum and prune

3. How to make jam with fresh prunes

What are the benefits of prunes

1. Prunes are rich in vitamins, fiber, minerals, trace elements, etc. Some people say that eating three medium-sized prunes a day is equivalent to the amount of fiber intake from eating one fresh fruit.

2. Prunes can be prepared in many ways. They can be eaten as snacks or preserved fruits, and a small amount of them can also be added to cooking, such as salads, cakes, etc.

3. Since prunes contain almost no fat and cholesterol, you don’t have to worry about gaining weight from eating prunes.

4. Prunes are rich in fiber and organic acids, which play an important role in preventing constipation.

5. Prunes also contain trace elements such as iron, potassium, and zinc, so they can enhance physical fitness and are especially suitable for the elderly and children.

The difference between ebony and prunes

1. Different origins

Prunes: Prunes are currently mainly produced in California, the United States, and their origin is in the southwest of France. Most of the prunes in my country are imported.

Black plum: Black plum is one of the traditional plums of Wogou. It is widely planted in the subtropical regions of central and southern my country. It has a good market due to its rich nutrition.

2. Different taste

Different taste

Prunes: Prunes contain more sugar, and their taste is mainly sweet with less sourness, which is mainly concentrated in the peel.

Black plum: Black plum contains the most plant acid, and its taste is mainly sour, with very light sweetness. Dried black plum is often soaked in water and properly added with sugar, which tastes sweet and sour.

3. Different appearance

Prunes: Prunes are mostly oval and long in shape, with purple to black skin, yellow flesh, and a flat, small core.

Black plum: Black plums are mostly round or spherical, with black or jet-black skin, very dark color, and a round, brown-yellow, hard core.

4. Different uses

Different uses

Prunes: Prunes are a favorite fruit for many women because of their anthocyanins, which have great health benefits. In addition to being eaten directly, they can also be used to make prune mooncakes, prune cakes and various baked goods.

Black plum: Black plum is mainly dried and used as traditional Chinese medicine in our country. Of course, it can also be eaten directly when it is ripe.

5. Different nutritional values

Different nutritional values

Prunes: The main nutrients of prunes are anthocyanins, vitamin A, sugar, and several minerals such as calcium, iron, and potassium, which are mainly reflected in anti-aging, liver protection and eyesight improvement.

Black plum: Black plum contains a large amount of fruit acid, and of course the content of anthocyanins is also high. The sugar content is low, and the amount of minerals is not very high. The main effect of anthocyanins is the antioxidant effect.

How to make jam with fresh prunes

Prepare about half a pound of fresh prunes, a small amount of honey or sugar, an appropriate amount of lemon juice, and a bowl of water.

Method: Put the prunes in a basin, wash them, take out the prunes and cut them in half with a knife, remove the cores, then cut the washed prunes into small pieces, put them in a bowl, sprinkle white sugar on the surface, pour the previously marinated pulp into a stainless steel pot, add rock sugar and lemon juice, pour in half a bowl of water, start heating, turn to low heat after boiling, simmer until the pulp gradually melts and becomes smaller, and the color of the jam gradually turns red, wait until the surface of the jam bubbles and becomes more and more viscous, stir it. If you don’t stir it, it may stick to the pot. Until most of the small particles of pulp disappear, steam the glass container containing the jam in advance, so that the jam is easier to preserve.