Prune

It is a member of the plum family (Prunus domestica) that are suitable for drying. As compared with the non-prune types of plum, prunes have firmer flesh and higher sugar content and can be dried without fermentation at the pit. A large part of the world's crop of prunes comes from the U.S. Other producers are France, Italy, Rumania, Czechoslovakia, Yugoslavia and Australia. It is not grown in India.

In processing dried prunes, the very ripe fruit is dipped in a weak solution of boiling lye, rinsed, and spread on drying trays, left for a day in the dehydration chamber, immersed in hot water or steam and packed. Prunes are very rich in vitamin A and a good source of vitamin B1 and B2. They also contain appreciable amounts of iron and calcium.

Benefit and uses of Prune.

• Prunes' ability to deter oxygen-related damage to our cells is also related to their beta-carotene content. Prunes emerged from our food ranking system as a good source of vitamin A (in the form of beta-carotene) - just a quarter-cup of prunes will give you 16.9% of the daily value for vitamin A.
• Prunes are a good source of potassium, providing 9.0% of the daily value for this mineral in a quarter-cup. Potassium is an esssential mineral for maintaining normal blood pressure and heart function.
• Prunes are also good sources of Vitamin A for more antioxidant protection.
• Prunes are good sources of soluble fiber which helps control the release of glucose, and keep you "regular,".