Peaches vs Plums – Which is Healthier?

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Our Verdict

When comparing peaches to plums, we picked the peaches.

Why?

Both are great! But there is a clear winner out of these two botanically-similar fruits:

In terms of macronutrients they are very similar. Peaches have slightly more protein and plums have slightly more carbs, but the numbers are close enough to make no meaningful difference; they’re both mostly water.

They’re also not too far from each other in the category of vitamins; peaches have more of vitamins B2, B3, B5, E, and choline, while plums have more of vitamins B1, B6, B9, C, and K. They’re equal on vitamin A, by the way, and the vitamins they do differ in, differ by around the same margins, so this category is a clear tie.

When it comes to minerals, however, peaches win easily with more copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. The two fruits are equal on calcium, and plum is not higher in any minerals.

While they already won easily because of the mineral situation, it should be noted that peaches also have the lower glycemic index. But honestly, plums are fine too; peaches are just even lower.

So: enjoy both, but if you’re going to pick one, peaches boast the most!

Want to learn more?

You might like to read:

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      • Jackfruit vs Durian – Which is Healthier?

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      • Basic Baked Tofu

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        • 1½ tbsp extra virgin olive oil
        • 1 tbsp nutritional yeast
        • 1 tsp black pepper
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        (we suggest you read everything at least once before doing anything)

        1) Preheat the oven to 425ºF / 220ºC.

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        3) Cut the tofu into cubes. Size is up to you, but half-inch cubes are very respectable.

        4) Combine the tofu cubes in a big bowl with the oil and seasonings, including the nutritional yeast but not the arrowroot powder or potato starch yet. You will need to toss them gently (very gently; they are fragile!) to combine.

        5) Add the arrowroot powder or potato starch, and again toss gently to combine. We do this last, because it would stop the other things from sticking properly if we did it earlier.

        6) Arrange the tofu on a baking tray lined with baking paper, in a single layer so that the cubes don’t touch. Bake for 15 minutes, turn them over, and bake for a further 15 minutes on the other side. They should now be golden and crisp, but if they’re not, just give them a little more time.

        7) Serve as a snack, or set aside for whatever else you’re going to do with them in a larger more complex recipe.

        Enjoy!

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        For those interested in some of the science of what we have going on today:

        Take care!

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