How to eat dried fruit is healthy
Vitamin C, vitamin B1, etc. will decrease in dried fruits
Speaking of specialty products, fruits and vegetables must not be mentioned. To facilitate portability, fruits from local specialties are produced in many places. However, is it still possible to maintain the original nutrition in fruits that have been fruitful?
Dried fruit is a product made from fruits dried by various methods. This drying process will concentrate the sugar, protein, fat and various minerals in the fruit. The dietary fiber and some anti-oxidation components and vitamins that are not afraid of heat will also be concentrated. And vitamin C, vitamin B1 and other nutrients will decrease. Dried fruit belongs to pure natural foods, and sugar, salt, pigments, and other additives have not been added during the production process. In the process of making dried fruit, the vitamin C in the fruit is often relatively large, and the content of vitamin C in dried dates is slightly higher, which can reach 13mg/100g. Vitamin B1 in dried fruit is also relatively low, but many fruit stems contain more vitamin B6. Yellow fruits can preserve most of the carotene, such as dried apricots and dried persimmons. The purple black dried fruit also contains more anthocyanins and phenolic substances, such as dried mulberries, dried kiwi and dried blueberries. Carotene and anthocyanins are antioxidants that the body needs.
High levels of dietary fiber and minerals in dried fruits
The dried fruit dried by the natural drying method has high nutritional value, its moisture content is usually between 15% and 32%, and the moisture content of the freeze-dried dried fruit is below 8%. Because of the reduction of moisture content, the substances contained therein are highly concentrated, especially where a large amount of sugar has a strong antiseptic property, and can be stored at room temperature for a long period of time without corruption.
After the fruits are dried, the carbohydrate content is relatively high, accounting for more than 60% of the dry weight. In addition, dried fruit still retains dietary fiber and minerals in fruits. Many fruit dried fruits are rich in potassium. Dried fruit can also provide iron, and because of the presence of organic acids in dried fruits, the iron absorption rate is also high. For cereals and beans.
It should be noted that the dried kiwifruit, dried tomatoes, peach apricot, apricot apricot, apple amaranth, candied hawthorn, candied dates, etc., on the market are considered to be preserved fruit rather than dried fruit. When buying preserved fruit, it is necessary to pay attention to it. Many fruits are fumigated with sulphur dioxide in order to ensure that the fruit does not change color. Therefore, the problem of excessive sulphur dioxide is followed. In recent years, due to the increasingly stringent requirements of the country, serious over-standard conditions are rare.
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