Prune
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A prune is a dried plum, most commonly from the European plum (Prunus domestica) tree. Not all plum species or varieties can be dried into prunes.<ref>Template:Cite book</ref> Use of the term prune for fresh plums is obsolete except when applied to varieties of plum grown for drying.<ref name="usda">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In this usage, a prune is the firm-fleshed plum fruit of P. domestica varieties that have a high soluble solids content, and do not ferment during drying.<ref name="Buchner2012">Template:Cite book</ref>
Most prunes are freestone cultivars (i.e., the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove). The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. Prunes are 64% carbohydrates, including dietary fiber, 2% protein, a rich source of vitamin K, and a moderate source of B vitamins and dietary minerals.
ProductionEdit
More than 1,000 plum cultivars are grown for drying. The main cultivar grown in the United States is the 'Improved French' prune. Other varieties include 'Sutter', 'Tulare Giant', 'Moyer', 'Imperial', 'Italian', and greengages. Fresh prunes reach the market earlier than fresh plums and are usually smaller in size. The great majority of commercially grown prune varieties are self-fertile and do not need separate pollinator trees.<ref>Template:Cite book</ref>
Name changeEdit
In 2001, plum growers in the United States were authorized by the Food and Drug Administration to call prunes "dried plums".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Due to a perception that prunes relieve constipation (perceived as derogatory), some distributors stopped using the word "prune" on packaging labels in favor of "dried plums".<ref>Janick, Jules and Robert E. Paull (2008). The Encyclopedia of Fruit and Nuts. CABI. Template:ISBN. p. 696.</ref>
Health effectsEdit
Prunes contain dietary fiber (about 7% of weight) which may provide laxative effects.<ref name=critrev/> Their sorbitol content may also be responsible for this, a conclusion reached in a 2012 review by the European Food Safety Authority.<ref name="efsa2012"/> The report also demonstrated that prunes effectively contribute to the maintenance of normal bowel function in the general population if consumed in quantities of at least Template:Convert per day.<ref name="efsa2012">Template:Cite journal</ref>
NutritionEdit
Prunes are 31% water, 64% carbohydrates, including 7% dietary fiber, 2% protein, and less than 1% fat (table). In a reference amount of Template:Cvt, prunes supply 240 calories, and are a rich source of vitamin K (57% of the Daily Value, DV), copper (31% DV), and potassium (24% DV), with several B vitamins (12-14% DV) and other dietary minerals in moderate content (10–13% DV) (table).
PhytochemicalsEdit
Prunes and prune juice contain phytochemicals, including phenolic compounds (mainly as neochlorogenic acids and chlorogenic acids) and sorbitol.<ref name="critrev">Template:Cite journal</ref>
UsesEdit
Prunes are used in preparing both sweet and savory dishes.<ref name=efsa2012/>
Contrary to the name, boiled plums or prunes are not used to make sugar plums, which instead may be nuts, seeds, or spices coated with hard sugar, also called comfits.<ref>Template:Cite magazine</ref>