For the plum can be said, that this fruit represents a true natural multivitamin. The vitamins that contain these low-energy fruits are in ratio optimal for the human body.
The plums are low energy value fruit, which is about 4 times less than energy value of the bread. Their excellent taste comes from the good ratio of sugars and fruit acids.
The healing properties of the plum are used in treatment of diseases of the kidneys, gout, liver diseases, rheumatoid arthritis, etc.
It is recommended that they be consumed because they contain a combination of vitamins, including vitamin C, vitamin B6, vitamin E. None of these vitamins in the plum are not in large quantities, but in combination they are in a ratio that is optimal for the body. That’s why for the plum is said to be a natural multivitamin.
Fresh fruits of the plum represent its most healing part. It contains 84% water, 0.6% protein, 10% carbohydrates, 2.1 grams of fiber, and is especially important to emphasize that contains high amounts of pectin, which makes this fruit the best natural resource for regulating digestion.
Also, the fruit is rich in beta carotene, folic acid and minerals such as calcium, phosphorus, potassium, magnesium, sodium, iron and copper. Copper among the other minerals is essential for the good work of the heart and liver.
Today, many species of plums are known (yellow, green, blue and red). Depending on the taxonomist(taxonomist is a biologist that groups organisms into categories), there are between 19 and 40 species of plum exist. But the most useful are Prunus domestica or European plum and Prunus salicina or Japanese plum. These two species have a world-wide commercial significance.
Except as fresh, plums can be used and prepared in various fruit salads, desserts, marmalade, sauces, juices and compotes.The compote from plums is used against constipation, because it contains a lot of pectin that improves intestine function.