Try incorporating California Prunes into your recommendations as an unexpected and delicious choice for your clients. A single serving of California Prunes (4-5 prunes) can support good gut health, strong bones, and a healthy heart. They taste great, pack up easily as a convenient snack, and work well was a healthier ingredient swap.
Prune Nutrition Research
A resource guide for health professionalsView The Handbook
Nutrition Facts Label
Nutrient-dense California Prunes are packed with vitamins and minerals, like Vitamin K, potassium and magnesium, that help support overall health and nutrition. With 3 g of fiber per serving and no added sugars, low-glycemic California Prunes are a naturally sweet, fat-free, and gut-friendly food — a true nutrient powerhouse!Learn More
Discover New Pairings
California Prunes + Butternut Squash = Earthy, Neutral, Sweet, Vegetal, Autumnal
California Prunes taste and pair like no other prunes in the world. Try using them in savory and sweet dishes to explore their versatility.View Recipe
California Prunes for Better Bones
It’s never too early—or too late—to start thinking about nutrition and exercise for healthy bones. To view a full-size PDF of the Better Bones infographic, click here.
California Prunes = Flavor + Versatility
Whether they’re whole, diced or puréed, there are endless ways to cook and bake with California Prunes. California Prunes are versatile enough to be used in a myriad of culinary applications and paired with a variety of flavors, from sweet to fermented.. The California Prune Board has partnered with registered dietitians to create an array of nutritious and delicious recipes using California Prunes. For the full selection of RD-created recipes and more, please visit our recipe page.
Our Approach to Nutrition Research
The California Prune Board established a nutrition advisory panel in 1997 and continues to lead the way in supporting scientifically rigorous research on the nutritional and health benefits of incorporating California Prunes into the diet. Key areas of research include: digestive health, bone health, managing hunger/satiety and microbial changes in the gut. Research indicates prunes may be one of the most valuable foods to be top of mind when describing healthful eating patterns.
The Nutrition Advisory Panel helps identify nutrition research priorities for the California Prune Board. The distinguished members of the panel represent expertise in the areas of women’s health, general dietary guidance, dietary fiber, digestive health, nutrition and physical activity, nutrition and immunity, antioxidant research and food science.
The panel includes:
Jeffrey BlumbergPh.D., FASN, FACN, CNS-S, Research Professor, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University
Kristine L. ClarkPh.D, RD, FACSM, Director of Sports Nutrition, Intercollegiate Athletics and Nutritional Sciences Departments, Pennsylvania State University, University Park
Gail CresciPh.D., RD, Department of Pediatric Gastroenterology, Pediatric Institute, Department of Inflammation & Immunity, Lerner Research Institute, Director of Nutrition Research, Center for Human Nutrition, Digestive Disease and Surgery Institute, Cleveland Clinic, and Assistant Professor of Medicine, Cleveland Clinic Lerner College of Medicine of Case Western Reserve University
Daniel D. GallaherProfessor, Department of Food Science and Nutrition, College of Food, Agricultural, and Natural Resource Sciences, University of Minnesota, St. Paul
Connie RogersPh.D., MPH, Associate Professor, Department of Nutritional Sciences, Pennsylvania State University, University Park
Connie M. WeaverPh.D., Distinguished Professor Emerita, Purdue University
The nutrition research activities of the California Prune Board are coordinated by Mary Jo Feeney, MS, RD, FADA, Nutrition Advisor, Los Altos Hills, California