Fruit
Pit
The pit of plum is the hard stone inside—removed before most eating. Not a food in ordinary use. Halve and twist freestones, or cut around clingstones. Discard from jams and purées. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.23 mg
- Salt 0.01 g
- Total Carbohydrate 12.4 g
- Dietary Fibre 2.07 g
- Total Sugars 9.69 g
- Complex / starch 1.05 g
- Protein 0.82 g
- Water 82.6 g
- Energy 54.8 kcal
- Water 82.6 g
- Carbohydrates 12.4 g
- Protein 0.82 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15 µg
- Vitamin C 2 mg
- Vitamin E 0.29 mg
- Vitamin K 4.9 µg
- Minerals 281 mg
- Major Minerals 279 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15 · vitamin-e: 0.29 · vitamin-k: 4.9 ·
Minerals
Pit of Plum: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected plum for flavour, yield and keeping quality, including named pit portions.
Cold storage and transport made plum a year-round kitchen staple in many regions, including named pit portions.
Cooks bought prepped forms of plum for speed while markets still sold whole produce, including named pit portions.