1. can eat all the fibers in the peel.
When eating fruit, people often spit and peel, otherwise it is difficult to swallow. In fact, the peel is the place with the highest dietary fiber content in fruits. After drying, dietary fiber is completely unaffected. Such as raisins, cellulose is not wasted at all.
2. Protease and unpolymerized tannin have no risk of harming digestive tract.
Fresh fruit usually contains active protease and tannin. Tannin has a strong antioxidant effect, and the damage to digestive tract mucosa is also quite fierce for people with indigestion. Traditional health care often advises people with indigestion not to eat fruit on an empty stomach. Actually, I'm afraid of them to a great extent. Once the fruit is dried, protease will be inactivated and tannin will be polymerized, which will greatly reduce the stimulation to the digestive tract.
3. All mineral components have been preserved.
Although dried fruit will lose vitamin C, minerals such as potassium, magnesium and iron will not be lost, and will be concentrated because of water loss, and the content is higher than that of fresh fruit. Therefore, all kinds of dried fruits are good sources of potassium. Raisins are rich in potassium and iron, which is incomparable to white sugar or even brown sugar.
4. Most of the antioxidant components remain.
For red, blue and purple-black fruits, anthocyanins are particularly rich in antioxidant components and will be concentrated after drying. Especially those dried red raisins and blackcurrants with thick skin and deep color, if eaten with skin, the health care effect is better.
5. It is easy to carry and store, and it is a high-quality snack.
Although the sugar content of dried fruit is similar to the starch content of rice, it is a kind of high-calorie food, but it can be packed in a small bag and eaten only a small handful at a time, which makes it easier to control the amount, so as not to keep eating like fresh fruit, always afraid that it will go bad after eating.
Tip: Before eating dried fruit, learn to distinguish between "dried fruit", "preserved fruit" and "preserved fruit".
Red dates, raisins, dried longan, dried persimmon and dried apple are all dried fruits. These products are easily available in online stores. They are characterized by no sugar, no salt, no oil and no additives, and they are completely in a natural state after drying and concentration. Their tastes are different, such as dried apples are tough and chewy, dried persimmons are elastic and delicate, and so on. Toughness and the feeling of drawing are the result of close cooperation between a lot of sugar and pectin.
Candied fruit and candied fruit are not. They all add a lot of sugar, or add sugar to refuel, sugar to salt and so on. And many of them contain a variety of food additives, in order to increase flavor or help preserve. But because of the addition of these things, their nutritional and health care values are greatly reduced. Even imported products are the same. Dried blueberries with a lot of sugar and dried fruits and vegetables with a lot of oil are not healthy.