Plums are an important commercial crop and one of the most commonly consumed fruits in the Western diet. This makes them nutritionally important as they are a rich source of nutrition in what is generally a poor quality diet. Plums are high in antioxidants, with the skin containing higher amounts of antioxidants compared to the flesh. Some of the nutrients in plums include phenolic acids, anthocyanins, carotenoids, flavanols, organic acids, (e.g., citric and malic acids), fibre (pectin), tannins, aromatic substances, enzymes, minerals (e.g., potassium, phosphorus, calcium and magnesium), organic acids, vitamin A, B vitamins, vitamin C and vitamin K. Like most fruit, plums are reasonably high in sugar, and for this reason they are often used in pies and conserves such as jams. Concentrated forms of plums such as jams appear to retain their antioxidant capacity and are therefore still nutritionally advantageous as part of a healthy diet. The skins of plums are purple because of the high concentration of anthocyanin antioxidants.
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