The plum: Everything you need to know about plums

Of the more than 2000 different types of plum, the plum, mirabelle and Reineclaude are the best known. The classic plum is roundish with a clearly visible pit. They are usually blue to purple in colour, but there are also red and yellow varieties. What they all have in common is their high nutrient content. Although the plum does not set any records for individual vitamins, its overall supply is excellent.

Plum promotes digestion

In addition to vitamins A and C, it contains almost all the vitamins of the B group, which are particularly important for energy metabolism. The fruit is also rich in iron, copper and zinc. Plums have been known for their digestive properties for almost 2000 years. Back then, the Roman Marcus Valerius Martial advised his fellow citizens: "Take plums for the rotten burden of old age, for they help to loosen the hard tense stomach."

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The Romans brought the hitherto unknown fruit from Asia Minor around 150 BC and were delighted with its flavour and said effect. And the blue miracle can do even more: plums contain so-called anthocyanins, colour pigments found in red and blue fruits. They have an anti-inflammatory effect and strengthen the body's defences. In dried form, the healthy ingredients of the plum are also naturally multiplied - just two dried plums cover a third of the average daily fibre requirement.

100 grams of fresh plums contain

• 47 kilocalories
• 85.6 g water
• 10.2 g carbohydrates
• 1.7 g dietary fibre
• Vitamins: C, A, B
• Minerals: potassium, sodium, iron, zinc, copper
• Country of origin: Asia Minor
• Season: (in Germany) August to mid-October