Plums, canned, purple, juice pack, solids and liquids

27 calories in 1 plum with liquid

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Calories in Plums, canned, purple, juice pack, solids and liquids
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27 calories in 1 plum with liquid
1 plum with liquid = 46g ≈ 0.101lb ≈ 1.62oz
0.58 calories / gram
0 Weight Watchers points
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Calorie Sources:97% carbohydrates; 3% proteins
Fats:9.20 mg
Carbohydrates:6.97 g (26 calories, 15% by weight)
Proteins:0.23 g (1 calorie, 1% by weight)
Alcohol:~
Water:38.65 g (84% by weight)
Fat Composition:59% monounsaturated; 29% polyunsaturated; 12% saturated
Trans Fat :~
Dietary Fiber:0.41 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, pitted
1 plum with liquid
Refuse:5 %
Refuse Description:Pits
Food Group:Fruits and Fruit Juices
USDA #:9282
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Vitamin A:464 IU
Retinol:~
Retinol Activity Equivalent:23 mcg
α-Carotene:~
β-Carotene:254.84 mcg
β-Cryptoxanthin:46.92 mcg
Lycopene:~
Lutein + Zeaxanthin:22.54 mcg
Vitamin B-1:9.20 mcg
Vitamin B-2:23 mcg
Vitamin B-3:216.20 mcg
Vitamin B-5:32.20 mcg
Vitamin B-6:9.20 mcg
Vitamin B-9:1.38 mcg
Food folate:1.38 mcg
Dietary Folate Equivalent:1.38 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:598 mcg
Vitamin C:1.29 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:82.80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.98 mcg
Calcium (Ca):4.60 mg
Copper (Cu):23 mcg
Fluoride (F):~
Iron (Fe):156.40 mcg
Magnesium (Mg):3.68 mg
Manganese (Mn):13.80 mcg
Phosphorus (P):6.90 mg
Potassium (K):70.84 mg
Selenium (Se):~
Sodium (Na):460.00 mcg
Zinc (Zn):50.60 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.97 g
Dietary Fiber:0.41 g
Sugars Total:6.54 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.23 g
Essential amino acids
Phenylalanine:4.60 mg
Leucine:4.60 mg
Methionine:1.84 mg
Lysine:4.60 mg
Isoleucine:4.60 mg
Valine:4.60 mg
Threonine:4.60 mg
Tryptophan:~
Histidine:3.68 mg
Arginine:4.14 mg
Non-essential amino acids
Alanine:4.60 mg
Aspartic acid:73.60 mg
Betaine:~
Cystine:1.38 mg
Glutamic acid:9.20 mg
Glycine:3.68 mg
Hydroxyproline:~
Proline:9.20 mg
Serine:4.60 mg
Tyrosine:1.84 mg
Fats Total:9.20 mg
Saturated fatty acids:920 mcg
Monounsaturated fatty acids:4.60 mg
Polyunsaturated fatty acids:2.30 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:460 mcg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.60 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.14 g
Caffeine:~
Theobromine:~
Product Type:Plums
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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