Dried fruit, after all, is a food with a sugar content of about 70% and a high calorie. Jujube, raisins, dried longan, persimmon, orange cake, dried apricots, figs and dried apples are all dried fruits. They are characterized by no sugar, no salt, no oil and no additives, and they are completely in the natural state after drying and concentration.
Extended data:
Nutritional advantages:
1. can eat all the fibers in the peel. After drying, dietary fiber is completely unaffected and preserved.
2. There is no risk of damage to digestive tract by protease and tannin. Once the fruit is dried, the protease is inactivated and the tannin is polymerized, and the stimulation to the digestive tract will be greatly reduced. Dried fruit can be used as a supplementary source of fruit nutrition for the elderly with indigestion and fear of cold.
3. All mineral components are preserved and concentrated. Although vitamin C will be lost, minerals such as potassium, magnesium and iron will not be lost, and it will be concentrated because of water loss, and its content is higher than that of fresh fruits. In addition, the iron content in dried fruit is relatively rich, which is not comparable to white sugar or even brown sugar.
4. Most of the antioxidant components are retained. For red, blue and purple-black fruits, anthocyanins are particularly rich in antioxidants, which will be concentrated after drying. Especially those dried red raisins and blackcurrants with thick skin and deep color have better health care effect.
References:
Nutritional advantages of dried fruit-Baidu Encyclopedia