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Greengages, stewed with sugar, weighed with stones

Greengages are a type of plum. These figures describe greengages stewed with sugar and weighed with their stones. They mainly provide carbohydrate, with 20g of carbohydrate per 100g, all of which is recorded as sugars at 20g. They provide 334 kJ of energy and 270mg of potassium per 100g.

Carbohydrate supplies 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; the data do not show these separately. This is worth noting for people monitoring their sugar or energy intake. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

78 kcal

Energy

334 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

20g

of which sugars

20g

Protein

0.7g

Salt

Trace

Water

70g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

14µg

Vitamin D

0µg

Vitamin E

0.6mg

Vitamin C

3mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.4mg

Vitamin B6

0.04mg

Vitamin B12

0µg

Folate

Trace

Calcium

14mg

Iron

0.3mg

Magnesium

7mg

Phosphorus

19mg

Potassium

270mg

Sodium

Trace

Zinc

0.1mg

Copper

0.07mg

Selenium

Trace

Other types of greengages

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Greengages, stewed without sugar, weighed with stones

34 kcal

0.6g

0.1g

–

Greengages, raw, weighed with stones

38 kcal

0.7g

0.1g

–

Greengages, stewed with sugar

81 kcal

0.7g

0.1g

–

Greengages, stones, removed, stewed without sugar

36 kcal

0.7g

0.1g

–

Greengages, raw

41 kcal

0.8g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from 14-113). "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