Editing Prune (section)

==Health effects==
Prunes contain [[dietary fiber]] (about 7% of weight) which may provide [[laxative]] effects.<ref name=critrev/> Their [[sorbitol]] content may also be responsible for this, a conclusion reached in a 2012 review by the [[European Food Safety Authority]].<ref name="efsa2012"/> The report also demonstrated that prunes effectively contribute to the maintenance of normal bowel function in the general population if consumed in quantities of at least {{convert|100|g|oz}} per day.<ref name="efsa2012">{{cite journal |title=Scientific Opinion on the substantiation of health claims related to dried plums of 'prune' cultivars (''Prunus domestica'' L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 |doi=10.2903/j.efsa.2012.2712 |journal=EFSA Journal |volume=10 |issue=6 |page=2712 |author=EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) |year = 2012|doi-access=free }}</ref>

===Nutrition===
Prunes are 31% water, 64% [[carbohydrate]]s, including 7% dietary fiber, 2% [[protein]], and less than 1% [[fat]] (table). In a reference amount of {{cvt|100|g}}, prunes supply 240 [[calorie]]s, and are a rich source of [[vitamin K]] (57% of the [[Daily Value]], DV), [[copper in biology|copper]] (31% DV), and [[potassium in biology|potassium]] (24% DV), with several [[B vitamin]]s (12-14% DV) and other [[dietary minerals]] in moderate content (10–13% DV) (table).

===Phytochemicals===
Prunes and [[prune juice]] contain [[phytochemical]]s, including [[polyphenol|phenolic compounds]] (mainly as [[neochlorogenic acid]]s and [[chlorogenic acid]]s) and [[sorbitol]].<ref name="critrev">{{cite journal | pmid = 11401245 | year = 2001 | last1 = Stacewicz-Sapuntzakis | first1 = M | last2 = Bowen | first2 = PE | last3 = Hussain | first3 = EA | last4 = Damayanti-Wood | first4 = BI | last5 = Farnsworth | first5 = NR | title = Chemical composition and potential health effects of prunes: a functional food? | volume = 41 | issue = 4 | pages = 251–86 | doi = 10.1080/20014091091814 | journal = Critical Reviews in Food Science and Nutrition| s2cid = 31159565 }}</ref>