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What are the nutritional value of dried fruit

Some people think that fruits lose vitamin C in the process of drying, so there is no nutrition in dried fruits. In fact, dried fruit is easier to digest, and its value is no less than fresh fruit. It's convenient to carry and easy to keep. Let's have a look with Xiaobian!

1. Can eat all the fiber in the peel. When eating fruit, people often have to spit and peel, otherwise, it's hard to swallow. In fact, the peel is the place with the highest content of dietary fiber in fruit. After drying, dietary fiber is completely unaffected and preserved.

2. Most of the antioxidants were retained. Anthocyanin antioxidants are particularly abundant in red, blue and purple black fruits, which concentrate after drying. Especially the red raisin and black currant with thick peel and deep color have better health care effect.

3. All mineral components are retained and concentrated. Although vitamin C will be lost, minerals such as potassium, magnesium and iron will not be lost. They are also concentrated due to water loss, and the content is higher than fresh fruit. Therefore, all kinds of dried fruits are good sources of potassium. In addition, the iron content of dried fruit is relatively rich, which is not comparable to white sugar or even brown sugar.

4. There is no risk of protease and tannin damaging the digestive tract. Fresh fruits often contain more active protease and tannins. Don't think that enzymes only have good effect, tannins have strong antioxidant effect, and for people with dyspepsia, they have greater damage to the digestive tract mucosa. Traditional health care often advises people with indigestion not to eat fruit on an empty stomach. In fact, they are mostly afraid of them. Once it becomes dried, protease is inactivated, tannin polymerizes, and the stimulation to digestive tract is greatly reduced. For the old people with dyspepsia and fear of cold, dried fruit can be used as a supplementary source of fruit nutrition.

However, before eating dried fruit, first learn to distinguish 'dried fruit' from 'preserved fruit' and 'preserved fruit'. Dates, raisins, dried osmanthus, persimmons, orange cakes, apricots, figs, dried apples, etc., are all dried fruits. Their common characteristics are no sugar, no salt, no oil, no additives. They are the natural state of dried fruit. Preserves and preserves are not, they are added a lot of sugar, or add sugar and oil, add sugar and salt, etc.

Finally, we need to remind that dried fruit is a kind of food with sugar content of about 70% after all, with high calories, so it should be strictly limited. Eat one or two times a day, one small handful at a time, and eat it to lose a few mouthfuls of staple food.