Food Value of Dried Fruits

While all dried fruit is good for you, dried plums are antioxidant superstars, being among the highest fruits in total antioxidant activity. Antioxidants work to prevent cancer, heart disease, cataracts, and other diseases associated with ageing, by mopping up the free radicals that damage cells.



• Drying concentrates the nutrients of the fresh fruit including protein, carbohydrate (in the form of natural fruit sugar), and dietary fibre
• Rich in vitamins A, B1, B2, B3, B6, and Pantothenic Acid
• An abundant source of calcium, iron, magnesium, phosphorous, potassium, sodium, copper and manganese
• Contain around 60-70% natural sugars which occur in an easily digestible form (Glucose and Fructose), and quickly enter the bloodstream giving instant energy
• Low in fat

Preservatives
Some dried fruits, such as apricots, nectarines, peaches, and sultanas, are treated with sulphur to prevent oxidation, which turns them brown. Mild sulphuring also helps retain the vitamin content of the dried fruit, especially vitamins A and C.

Benefits of Dried Fruits

Dried fruits are effective for weight loss and can prevent the appearance of cancer. Experts in nutrition recommend dried fruits for their content rich in vitamins. Here are benefits of dried fruits :



1. They contain calcium and phosphorus, essential elements for healthy bones and teeth. Figs, apricots and raisins are among the dried fruits that are rich in calcium and phosphorus.

2. The Folic acid contained by the dried fruits, along with vitamin B12, contributes to the development of red globules in the blood. Peaches, apricots, raisins are great sources of folic acid.

3. They Contain iron that is very important for the production of red globules which carry oxygen throughout the body and help prevent anemia. Among the dried fruits rich in iron are figs, prunes, raisins, berries, peaches and apricots.

Dried Fruits

Dried fruits are fruits that has been dried to remove some of the fruit's moisture.

Drying fruit is the oldest method of preserving it and is a convenient way to add sugar and fibre to a diet. Being lighter to carry than fresh fruits, with no messy juices or peelings, a handful of dried fruit can give an instant energy boost with an injection of vitamins and minerals too.



To produce dried fruits, the water is removed from fully ripened fresh fruit, by circulating air around it, either naturally with sunshine and wind, or with the aid of hot air drying. The moisture content of the evaporated fruit is cut to about 20-25%. The nutritional value of food is only minimally affected by drying. However, dried fruit generally does not contain Vitamin D and only contains small amounts of Vitamin C.