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Greengages, raw, weighed with stones

Greengages are a type of plum. These figures describe raw greengages weighed with their stones, rather than the flesh alone. Per 100g, they provide 9.2g of carbohydrate, all recorded as sugars, 290mg of potassium and 5mg of vitamin C. They contain little fat or protein.

The sugars in whole greengages occur naturally within the fruit and are not classed as free sugars. Their carbohydrate content is relevant for people monitoring carbohydrate intake. Potassium supports normal nerve and muscle function, while vitamin C helps the body absorb iron from plant foods. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

38 kcal

Energy

163 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

9.2g

of which sugars

9.2g

प्रोटीन

0.7g

नमक

0g

Water

78g

कोलेस्ट्रॉल

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

विटामिन डी

0µg

विटामिन ई

0.67mg

विटामिन सी

5mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.6mg

विटामिन B6

0.05mg

विटामिन B12

0µg

Folate

3µg

कैल्शियम

16mg

Iron

0.4mg

मैग्नीशियम

8mg

Phosphorus

22mg

पोटैशियम

290mg

सोडियम

1mg

जिंक

0.1mg

Copper

0.08mg

Selenium

Trace

Other types of greengages

भोजन

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Greengages, stewed with sugar, weighed with stones

78 kcal

0.7g

0.1g

–

Greengages, stewed without sugar, weighed with stones

34 kcal

0.6g

0.1g

–

Greengages, raw

41 kcal

0.8g

0.1g

–

Greengages, stewed with sugar

81 kcal

0.7g

0.1g

–

Greengages, stones, removed, stewed without sugar

36 kcal

0.7g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from 14-111). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

अधिक पठन और संदर्भ

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

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