Know what’s on your plate
Prune puree
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 257 kcal —
- Protein 2.1 g 4%
- Carbohydrate 62 g 22%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 3.3 g 12%
- Sugars 39 g —
- Sodium 23 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 100 µg 11%
- Vitamin C 4.3 mg 5%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Niacin (B3) 2.5 mg 16%
- Pantothenic acid (B5) 0.43 mg 9%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 31 mg 2%
- Iron 2.8 mg 16%
- Phosphorus 72 mg 6%
- Potassium 852 mg 18%
- Selenium 1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 257 | 2.1 g | 62 g | 0.2 g |
| 1 × tbsp | 36 g | 93 | 0.8 g | 22 g | 0.1 g |
| 2 × tbsp | 72 g | 185 | 1.5 g | 45 g | 0.1 g |
| ½ × tbsp | 18 g | 46 | 0.4 g | 11 g | 0 g |
| 3 × tbsp | 108 g | 278 | 2.3 g | 67 g | 0.2 g |
| 4 × tbsp | 144 g | 370 | 3 g | 89 g | 0.3 g |
Similar foods
- Prune juice42 kcal / 100 g
- Prunes199 kcal / 100 g
- Fruit pureestewed, not further defined92 kcal / 100 g
- Raspberry pureeseedless41 kcal / 100 g
- Dried plum198 kcal / 100 g
- Babyfood prunesfruit, jarred79 kcal / 100 g
- Potato puree65 kcal / 100 g
- Strained prunesbabyfood, without vitamin c100 kcal / 100 g
- Plum puree soupstrained72 kcal / 100 g
- Carrot puree30 kcal / 100 g
Questions about Prune puree
What is prune puree made from?
It is made by soaking or cooking dried plums (prunes) until soft, then blending them with some of the soaking or cooking water. The result is a thick, smooth puree.
How do you make prune puree at home?
Cover pitted prunes with boiling water and leave them to soften for about 10 minutes, then blend until smooth, adding the soaking water a little at a time. For a softer puree, simmer the prunes in water for 10–15 minutes first.
What can you use prune puree for in baking?
Stir it into cake, brownie or muffin batter to add moisture and a deep fruity flavour; it can replace some of the butter or oil, but not all of it without changing the texture. Start by replacing about a quarter of the fat and adjust the liquid if the batter becomes too thick.
How should you store homemade prune puree?
Keep it in a clean, covered container in the fridge and use it within about a week. Freeze extra puree in small portions, such as an ice-cube tray, so you can thaw only what you need.
Can you give prune puree to a baby?
Smooth prune puree can be offered as part of complementary feeding when a baby is ready for solids, usually from around six months. Make it completely smooth, serve a small spoonful, and avoid adding sugar.
Can you use prune puree instead of prunes in a recipe?
You can use it in sauces, baking and fillings, but it adds moisture, so reduce other liquids if necessary. It is not a direct swap when a recipe needs whole prunes to hold their shape.
How much prune puree is a typical serving?
A tablespoon is a practical portion for stirring into porridge, yoghurt or a recipe; that is about 36 g and provides 93 kcal.
Source: Canadian Nutrient File 4879 · per 100 g · carbohydrate per EU label, fibre excluded
