Nutrition facts
Calories, fibre, sugars, potassium and vitamin K per 100 grams and per fruit, with nutrient reference values.
Product facts
This section exists for our customers who sell to end consumers. It holds verifiable data on composition and use, with a source cited for every claim.
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Direct answer
Prunes are the fruit of plum varieties intended for drying, most often the Stanley variety, dried to a moisture level that allows long storage. They provide 240 kilocalories and 7.1 grams of fibre per 100 grams, and the European Union recognises a health claim that they contribute to normal bowel function.
Decision data
Health and nutrition claims on food are governed by Regulation 1924/2006. Only authorised wordings may be used, and only where the condition of use is met. The table shows what prunes satisfy and what they do not.
| Claim | Status | Basis |
|---|---|---|
| Contribute to normal bowel function | Authorised | EFSA, conditional on about 100 g per day |
| High fibre | Satisfied | 7.1 g per 100 g; threshold is 6 g |
| High potassium | Satisfied | 732 mg per 100 g, about 37 % NRV |
| High vitamin K | Satisfied | 59.5 µg per 100 g, about 79 % NRV |
| Source of copper | Satisfied | 0.281 mg per 100 g, about 28 % NRV |
| Cure constipation or disease | Prohibited | No food may be presented as a medicine |
| Prevent osteoporosis | Not authorised | Studies exist, an authorised claim does not |
In detail
Each topic has its own page with a full data table and a cited source.
Calories, fibre, sugars, potassium and vitamin K per 100 grams and per fruit, with nutrient reference values.
The health claim authorised by EFSA, the 100 gram daily condition and how fibre and sorbitol work.
The difference between the amount required for the authorised claim and a usual snack portion.
Temperature, humidity, light and packaging, and how each affects shelf life and fruit texture.
The six factors behind a wholesale price and the cost structure behind one kilogram of finished product.
RFQ
Send the known parameters. Open items can be defined in a technical discussion.