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Damsons, stewed with sugar

Damsons are a type of plum, described here stewed with water and added sugar. This preparation mainly provides carbohydrate, with 19g per 100g, all of which is sugar. It provides 316 kJ of energy and 240mg of potassium per 100g. Fat is present only in trace amounts, and the protein content is low.

The sugar content includes both sugars naturally present in the fruit and sugar added during cooking. This is relevant when considering total sugar and energy intake, as sweetened stewed fruit differs from fruit cooked without added sugar. Potassium contributes to normal nerve and muscle function. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

74 kcal

Energy

316 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

19g

of which sugars

19g

Proteine

0.4g

Sale

0g

Alcol

0g

Acqua

71g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

40µg

Vitamina D

0µg

Vitamina E

0.57mg

Vitamina C

3mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Folato

Trace

Calcio

19mg

Ferro

0.3mg

Magnesio

9mg

Phosphorus

13mg

Potassio

240mg

Sodio

1mg

Zinco

0.1mg

Copper

0.07mg

Selenio

Trace

Other types of damsons

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Damsons, stewed with sugar, weighed with stones

68 kcal

0.4g

Trace

–

Damsons, stewed without sugar, weighed with stones

31 kcal

0.4g

Trace

–

Damsons, stewed without sugar

34 kcal

0.5g

Trace

–

Damsons, flesh and skin, raw, weighed with stones

34 kcal

0.5g

Trace

–

Damsons, flesh and skin, raw

38 kcal

0.5g

Trace

–

About these figures

Values are per 100g of the food as described (Calculated from 1050g fruit, 210g water, 126g sugar). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente