The Benefits of Plums

In addition to excellent taste qualities, the plum has many healing properties.

Plum is saturated with vitamins, minerals and essential substances for the life of the body. On average, the garden plum fruit per 100 g contains 87.0 g of water, 0.8 g of proteins, 9.9 g of carbohydrates, 65 g of dietary fiber, 1.3 g of free organic acids; 214 mg of potassium, 18 mg of sodium, 28 mg of calcium, 17 mg of magnesium, 27 mg of phosphorus, 0.09 mg of copper, 1.1 mg of manganese, 1.0 mg of zinc, 0.04 mg of chromium and iodine, 0.02 mg of fluoride, 0.10 mg of provitamin A, 0.04 to 0.06 mg of vitamins B1 and B2, 0.60 mg of vitamin RR, 10 mg of vitamin C, 0.08 mg of vitamin B6, 0.063 mg of vitamin E. Plum is rich in vitamin P and substances of P-vitamin action, which contribute to lower blood pressure and strengthen blood vessels. And vitamin P is well preserved even during processing, note nutritionists.

Fresh and dried plums (especially prunes), as well as compotes and juices with pulp have a gentle laxative effect, are recommended for constipation and intestinal atony. Plum (prunes) helps to remove cholesterol from the body. Plums are recommended for kidney disease and hypertension. The potassium compounds contained in the plum fruit have a diuretic effect, which helps to remove excess water and table salt from the body.

Useful properties of plum are manifested in rheumatism and diseases of metabolism (gout, etc.), and decoctions and lotions of fresh and dried leaves are used as wound-healing agent.

Plums contain potassium salts: they are in plums up to 214 mg per 100 g of fruit. Potassium has an important physiological significance, namely it takes part in the transmission of nerve impulses, in muscle contraction, in the maintenance of cardiac activity and acid-base balance in the body. Under the influence of potassium, bile secretion and urinary excretion increase. In the diet, plums, especially prunes, are widely used for certain intestinal diseases accompanied by constipation, gout, liver, kidney and heart damage, to increase appetite and secretion of gastric juice.

In the leaves, as well as in plum fruits, coumarins are found that have the ability to prevent blood clots in blood vessels, heal thromboses, and also expand coronary vessels.

Plum is easily digested. The fruits of the plum promote the formation of blood, relax the lower digestive tract and clean the stomach. Plums are very effective in treating diseases caused by excess bile or too high internal heat. Plums strengthen the liver and purify the blood, expelling toxins from the body. Plums are eaten both in fresh and dried form. Dried plums are a remedy for high temperature. Sour taste of plums indicates that they are not yet ripe - such plums are not very useful. Allow them to lie down for a few days, wait until they are ripe.

In addition, the plum is a natural hybrid of plum and terna. Plum (especially dried - prunes) has a laxative and diuretic effect, has a curative effect in atherosclerosis, cholecystitis, liver, heart, kidney, hypertension.