Showing Food Green plum
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| Name | Green plum | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | "Green plum, also known as greengages, is a cultivar of the common European plum. The source of green plum is the common European plum, and its origin is Iran (Persia). Green plum is mostly eaten in temperate areas, particularly in Europe. The culinary uses of green plum include preparation of jams, pies, tarts, and sorbets, although some people eat them raw with salt. The fruit has a round-oval shape, smooth-textured, pale green flesh, and a skin that ranges in color from green to yellowish with a pale blue ""blush"" in some cultivars. The taste is rich and confectionery, with a sweet odor. Green plum is rich in antioxidants, fiber, and vitamins, providing several health benefits, including reducing inflammation and improving digestion (PMID: 33392239). The most notable chemical in green plum is sorbitol, a sugar alcohol (PMID: 36478708). Green plum has medicinal uses, including treating digestive issues, and industrial uses, such as production of jams and preserves. A peculiar mode of preparation is eating them raw with salt, which is a common practice in some cultures." | ||||||||||
| Primary ID | FOOD00979 | ||||||||||
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| Group | Fruits | ||||||||||
| Sub-Group | Berries | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||