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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

Graisse

Trace

of which saturates

Trace

Carbohydrate

19g

of which sugars

19g

Protéines

0.4g

Sel

0g

Alcool

0g

Eau

71g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

40µg

Vitamine D

0µg

Vitamine E

0.57mg

Vitamine C

3mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamine B6

0.03mg

Vitamine B12

0µg

Folate

Trace

Calcium

19mg

Fer

0.3mg

Magnésium

9mg

Phosphorus

13mg

Potassium

240mg

Sodium

1mg

Zinc

0.1mg

Copper

0.07mg

Sélénium

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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine