Prunes' wide range of menu applications and low-cost make them a valuable resource in everyone's kitchen. Prunes are low in fat and Sodium and have no cholestorel. Prunes are a good source of Potassium, Iron and Niacin. Prunes are the ideal choice when you want nutritionally sound menus, but need to keep your food costs down. Also, prunes can be processed into paste that can be used as a fat substitute in many baking recipes.

Four factors are considered when ascertaining the grade of prunes. They are color, uniformity of size, absence of defects and character of fruit.