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Damsons, stewed with sugar, weighed with stones

Damsons are a type of plum. This entry describes damsons stewed with sugar, with the weight including the stones. Per 100g, they provide 288 kJ of energy and 18g of carbohydrate, all recorded as sugars. They also contain 220mg of potassium, with small amounts of protein and only traces of fat.

Carbohydrate provides energy, while potassium supports normal nerve and muscle function. The sugar content includes both sugars naturally present in the fruit and sugar added during stewing; these are not listed separately in the supplied data. This is worth noting when monitoring sugar or energy intake. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

68 kcal

Energy

288 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

18g

of which sugars

18g

Protéines

0.4g

Sel

0g

Eau

65g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

37µg

Vitamine D

0µg

Vitamine E

0.52mg

Vitamine C

3mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamine B6

0.03mg

Vitamine B12

0µg

Folate

Trace

Calcium

17mg

Fer

0.3mg

Magnésium

8mg

Phosphorus

12mg

Potassium

220mg

Sodium

1mg

Zinc

0.1mg

Copper

0.06mg

Sélénium

Trace

Other types of damsons

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Damsons, stewed without sugar, weighed with stones

31 kcal

0.4g

Trace

–

Damsons, flesh and skin, raw, weighed with stones

34 kcal

0.5g

Trace

–

Damsons, stewed with sugar

74 kcal

0.4g

Trace

–

Damsons, stewed without sugar

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 14-079). "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