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Damsons, stewed with sugar, weighed with stones

Damsons are a type of plum. This entry describes damsons stewed with sugar, with the weight including the stones. Per 100g, they provide 288 kJ of energy and 18g of carbohydrate, all recorded as sugars. They also contain 220mg of potassium, with small amounts of protein and only traces of fat.

Carbohydrate provides energy, while potassium supports normal nerve and muscle function. The sugar content includes both sugars naturally present in the fruit and sugar added during stewing; these are not listed separately in the supplied data. This is worth noting when monitoring sugar or energy intake. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

68 kcal

Energy

288 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

18g

of which sugars

18g

Protein

0.4g

Salt

0g

Water

65g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

37µg

Vitamin D

0µg

Vitamin E

0.52mg

Vitamin C

3mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.03mg

Vitamin B12

0µg

Folate

Trace

Calcium

17mg

Iron

0.3mg

Magnesium

8mg

Phosphorus

12mg

Potassium

220mg

Sodium

1mg

Zinc

0.1mg

Copper

0.06mg

Selenium

Trace

Other types of damsons

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Damsons, stewed without sugar, weighed with stones

31 kcal

0.4g

Trace

–

Damsons, flesh and skin, raw, weighed with stones

34 kcal

0.5g

Trace

–

Damsons, stewed with sugar

74 kcal

0.4g

Trace

–

Damsons, stewed without sugar

34 kcal

0.5g

Trace

–

Damsons, flesh and skin, raw

38 kcal

0.5g

Trace

–

About these figures

Values are per 100g of the food as described (Calculated from 14-079). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published