TypeBase Blood Type Diet Values: prunes/ prune juice
GenoType Diet Recipes   ♦   Food Values   ♦   Search   ♦   Add Recipe   ♦   Recipe List   ♦   Newly Added   ♦   Help



TYPEBASE4 INDEX >> FRUIT/ FRUIT JUICE >>




PRUNES/ PRUNE JUICE



Share this information on Facebook


SCIENTIFIC NAME: PRUNUS SPP.

FRANCAIS: PRUNEAUX/JUS DE PRUNEAU







General Description:

A dried plum. Prunes can be traced back to Roman times and have long been a popular northern European winter fruit because they could be stored without problem. Although any plum can be made into a prune, those with the greatest flavor, sweetness and firmness are best suited for that use. Commercial dehydration has replaced sun-drying as the primary method of producing prunes. Though the best prunes are found in the fall, they're available year-round. Prunes come in various sizes and are usually labeled small, medium, large, extra large and jumbo. When purchasing prunes look for those that are slightly soft and somewhat flexible. They should have a bluish-black skin and be blemish-free. Store them airtight in a cool, dry place (or refrigerate) for up to six months. Prunes can be eaten out of hand or used in a variety of sweet and savory dishes. Prune puree, which can be found in jars in most supermarkets, is broadly touted (primarily by the California Prune Board) as a fat substitute. In baked goods, substituting prune puree for butter or other fat can reduce cholesterol to zero and calories by up to 30 percent. The puree contributes moisture, a slightly chewy texture and a pruny flavor that can range from mild to moderately aggressive, depending on the other flavors in the food.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (406)



GRAPH 1 (ABOVE). Total Calories (406) as part of a 2200 calorie daily dietary intake.

Protein (4.437 grams per 1 cup )
Fat (0.884 grams per 1 cup )
Carbohydrate (106.641 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.

Non Secretor:
BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
  • This food is Diabetes SUPERBENEFICIAL for Type A


TYPE B:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL


    TYPE AB:
    Secretor:
    NEUTRAL

    Non Secretor:
    AVOID


      TYPE O:
      Secretor:
      BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.

      Non Secretor:
      BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
      • This food is Diabetes SUPERBENEFICIAL for Type O



      LECTIN CHARACTERIZATION:

      • No data on this food.


      RECIPES FEATURING THIS FOOD:
      This ingredient is featured in the following website recipes:

      Most recent recipes added to the website:
      Search the Recipe Database


      List All Recipes


      SPECIAL NOTE:
      • This food can be a significant source of vitamin A (3377.9 iu per 1 cup .)
      • This food can be a significant source of potassium (1266.5 mgs per 1 cup .)

      GENETIC MODIFICATIONNo data on this food.
      PESTICIDESNo data on this food.
      CONTAMINATIONNo data on this food.
      IRRADIATIONNo data on this food.
      ANTIOXIDANTSNo data on this food.
      ALLERGENSNo data on this food.
      GLYCEMIC INDEX This food has a high Glycemic Index.


      Program and data copyright 1997-2011 Peter D'Adamo.


      The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
      Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
      Copyright © 2014, Hoop-A-Joop, LLC, Inc. All Rights Reserved