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Dried Fruit

Nutritional Information

1 cup, dried fruit

  • Calories 332
  • Calories from Fat 5.4
  • Amount%DV
  • Total Fat 0.6g1%
  • Saturated Fat 0.082g0%
  • Monounsaturated Fat 0.086g
  • Polyunsaturated Fat 0.112g
  • Cholestreol 0mg0%
  • Sodium 23mg1%
  • Potassium 1015mg29%
  • Total Carbohydrate 88.14g29%
  • Dietary Fiber 10.1g40%
  • Sugars 64.82g
  • Protein 2.98g6%
  • Calcium 5mg1%
  • Iron 12mg67%
  • Vitamin A 0%
  • Vitamin C 5%

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Dried Fruit on Wikipedia:

Dried fruit Raisins are a common dried fruit Dried organic apricot. It is dark because it has not been treated with sulfur dioxide (E220).

Dried fruit is fruit that has been dried to remove some of the fruit's moisture, either naturally or through use of a machine, such as a food dehydrator. Raisins, prunes and dates are examples of popular dried fruits. Other fruits such as apples, apricots, bananas, cherries, cranberries, figs, kiwi, mangoes, papaya, peaches, pears, persimmons, pineapples, strawberries and tomatoes may also be dried.

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Nutrition

Drying preserves fruit, even in the absence of refrigeration and significantly lengthens its shelf life. When fresh fruit is unavailable, impractical or out of season, dried fruit can provide an alternative. It is often added to baking mixes and breakfast cereals.

Like fresh fruit, dried fruit can be rich in vitamins (A, B1, B2, B3, B6, pantothenic acid) and dietary minerals (calcium, iron, magnesium, phosphorus, potassium, sodium, copper, manganese).[1]

Since dehydration may result in water loss up to seven parts out of eight, dried fruit has a stronger flavor than its fresh counterpart. The drying process also destroys most of the Vitamin C in the food.

Consumer products

In addition to dried whole fruits, fruit purée can be dried in sheets to make fruit leather. It is called leather because of the similarity in size and thickness.[2]

Commercially prepared dried fruit may contain added sulfur dioxide which can trigger asthma in susceptible individuals[3]; dried fruits without sulfur dioxide are also available. The sulfur is added to protect color and taste from oxidation. ``Organic`` dried fruit is produced without sulfur dioxide, which results in dark fruit and more oxidized flavor that can taste a bit like dried tea. The color of some fruits can also be ``fixed`` to some extent, with minimal impact on flavour, by treating the freshly cut fruit with a preparation rich in Vitamin C (e.g., a mixture of water and lemon juice) for a few minutes prior to drying.

In recent years there has been a tendency towards dried fruit that is sold as ``ready to eat``. This fruit has to be stored in sealed containers to preserve it. Notably prunes and apricots prepared in this way lack the chewy texture of other dried fruit.

Health Issues

In Taipei, Taiwan, a city health survey in 2010 found 33% of tested dried fruit products failed a health standards test, most having excessive amounts of cyclamate, some at levels 20 times higher than the legal limit.[4] Long term use of cyclamate can lead to bladder cancer.[4]

See also

Dried vine fruit - generic term for dried grapes that includes raisins, sultanas and currants List of seeds, nuts and fruit for snack Tutti frutti - confection made of a combination of dried fruits, often added to ice cream Dried cherry

References

^ Dried fruit information ^ National Center for Home Food Preservation - Drying Fruits and Vegetables, accessed 28 June 2009 ^ Sulfites: An Important Food Safety Issue- August/September 2000, posted online by the US . ^ a b http://www.chinapost.com.tw/taiwan/national/national-news/2010/01/18/241326/Nearly-30.htm

External links

Wikimedia Commons has media related to: Dried fruit I.N.C. - International Nut and Dried Fruit Council Foundation