California Prunes Nutrition Basics

For under 100 calories, a serving of 4 prunes has:

  • 3 g fiber (11% of the Daily Value)
  • 280 mg potassium (6% of the Daily Value)
  • 23 mcg of vitamin K (20% of the Daily Value)
  • No added sugar, cholesterol, sodium or fat
  • Vitamins and minerals, potassium, copper, and boron, which may have bone protective qualities

The Nutrition Advisory Panel

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.

Jeffrey Blumberg

Ph.D., FASN, FACN, CNS-S, Research Professor, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University

Kristine L. Clark

Ph.D, RD, FACSM, Director of Sports Nutrition, Intercollegiate Athletics and Nutritional Sciences Departments, Pennsylvania State University, University Park

Gail Cresci

Ph.D., RD, Full Staff, Department of Pediatric Gastroenterology, Pediatric Institute, Department of Inflammation & Immunity, Lerner Research Institute, Director of Nutrition Research within 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. Gallaher

Professor, Department of Food Science and Nutrition, College of Food, Agricultural, and Natural Resource Sciences, University of Minnesota, St. Paul

Connie Rogers

Ph.D., MPH, Assistant Professor, Department of Nutritional Sciences, Pennsylvania State University, University Park

Connie M. Weaver

Ph.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