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Low-Sugar Plum Jam
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Low-Sugar Plum Jam

g Sugar Content
154 KCAL KCAL / 100g
0.3g Protein
0.1g Fat
37.9g Carbohydrates
Sugar Content

Low-Sugar Plum Jam

154 KCAL / 100g
0.3g Protein
0.1g Fat
37.9g Carbohydrates

Nutrients

Nutrients
Name / 100g
Acidity 1.2 g
Ash 0.3 g
Beta-carotene 100 µg
Calcium 10 mg
Carbohydrate 37.9 g
Cholesterol 1 mg
Copper 0.05 mg
Fat 0.1 g
Fatty acids 0.1 g
Fatty monounsaturated 0.02 g
Fatty polyunsaturated 0.04 g
Fatty saturated 0.01 g
Fiber 0.8 g
Fiber insoluble 0.5 g
Fiber soluble 0.3 g
Fructose 15 g
Glicemyc Index 55 µg
Glucose 12 g
Iron 0.2 mg
Lutein 20 µg
Magnesium 5 mg
Manganese 0.03 mg
Phosphorus 8 mg
Potassium 110 mg
Protein 0.3 g
Salt 0.04 g
Selenium 0.2 µg
Sodium 15 mg
Sucrose 8.3 g
Sugar 35.3 g
Sugar added 12 g
Vitamin B1 (Thiamin) 0.02 mg
Vitamin B2 (Riboflavin) 0.02 mg
Vitamin B3 (Niacin) 0.3 mg
Vitamin B6 (Pyridoxine) 0.03 mg
Vitamin B9 (Folate) 1 µg
Vitamin C (Ascorbic acid) 2.5 mg
Vitamin E 0.2 mg
Vitamin K 1.5 µg
Water 58.9 g
Zeaxanthin 5 µg
Zinc 0.1 mg
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This fig-derived fermented preparation delivers an energy density of 167 kilocalories per 100 milliliters, with a macronutrient profile comprising 1.3 grams of protein alongside a substantial 37 grams of carbohydrates. The product constitutes a concentrated reservoir of phytochemical antioxidants, wherein polyphenolic compounds exert a dermatoprotective function through their capacity to scavenge reactive oxygen species—molecules implicated in accelerating cutaneous senescence. Upon systemic absorption, these bioactive agents further suppress the oxidative modification of low-density lipoprotein particles, thereby conferring protection against endothelial dysfunction and atherosclerotic plaque formation. The foundational fig fruit matrix contributes significant quantities of dietary fiber, which promotes optimal intestinal transit time and microbial diversity within the colon. Clinical caution is nevertheless advised for individuals with impaired glucose tolerance: the elevated simple sugar content renders this vinegar inappropriate for diabetic populations. Similar precautions extend to patients presenting with acute inflammatory conditions of the gastrointestinal mucosa, where ingestion may exacerbate preexisting dyspeptic symptoms. Within ethnomedical systems, figs have long been employed as adjunctive therapy for cardiovascular pathologies, primarily through mechanisms involving vasodilation and enhanced capillary permeability. Their gentle cathartic properties additionally alleviate constipation-related discomfort. Nutrition specialists suggest judicious incorporation of this vinegar into weight-management regimens, highlighting its potential to modulate postprandial thermogenesis and satiety signaling.

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