California Prunes taste great, pack up easily as a convenient snack, and work well as a healthier ingredient swap.
Nutrient-dense California Prunes are packed with vitamins and minerals, like Vitamin K, potassium and magnesium, that help support overall health and nutrition. With 3g of fibre per 38g serving and no added sugars, low-glycemic California Prunes are a naturally sweet, salt-free and fat-free food — a true nutrient powerhouse!
Discover New Flavour Pairings
California Prunes taste and pair like no other prunes in the world.
Whole, diced or puréed, there are endless culinary applications for the versatile California Prune, including pairings with a variety of flavours, from sweet to sour and earthy to fresh. The California Prune Board has partnered with registered dieticians 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.
California Prunes produce quarterly newsletters containing details of the latest prune research and nutrition information, written by and for nutritionists, dieticians and health care professionals.
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 that prunes are a valuable food and can be enjoyed as part of healthy, balanced and varied diet.
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 fibre, digestive health, nutrition and physical activity, nutrition, and immunity, antioxidant research, and food science.
The Nutrition Advisory Panel
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
Ph.D., RD, Full Staff, Department of Pediatric Gastroenterology, Pediatric Institute, Department of Inflammation & Immunity, Lerner Research Institute, Director of Nutrition Research within Centre 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
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
*Prunes are the only natural, whole fruit to achieve an authorised health claim in Europe. Prunes contribute to normal bowel function when 100g are eaten daily.