The calories of dried fruits are much higher than those of fruits. More than 80% of fresh fruits and vegetables are water, and dried fruits and vegetables need to be dehydrated, which is equivalent to a concentration process, and the heat naturally comes up. Dried fruits and vegetables are fried or fried during processing, and sugar is added to make the taste more crisp and the sugar content higher.

According to a bag100g, it can almost reach several kilograms of fruits and vegetables. It is generally recommended to consume 200 to 400 grams of fruit and 400 to 500 grams of vegetables every day, which is definitely beyond the standard. This will lead to excessive overall calorie intake.

Relatively speaking, low-temperature freeze-dried fruits and vegetables do not contain oil, which is better than oily fruits and vegetables and retains more nutrients. It doesn't hurt to eat it once in a while, but it can't be used to replace fresh fruits and vegetables. It is not recommended to eat a lot of dried fruits and vegetables treated with oil. Otherwise, it will not only increase the intake of nutrition, but also increase the intake of sugar and calories, which will affect your health.

Extended data:

The processing method of dehydrating fruits by using heat energy pretreats dried fruits by sorting and cleaning. Dehydrated into products with water content of 15 ~ 25%. The volume of dried fruit is about11%of that of fresh fruit, and its weight is about 10 ~ 25% of that of fresh fruit, which can obviously save packaging, storage and transportation costs and is convenient to eat and carry.

Dried fruits can be stored at room temperature for a long time because of their low water content. Compared with other processing methods such as canning and freezing, the processing method, equipment and operation of dried fruits are simpler and the production cost is lower. The production process of dried fruit is as follows: pretreatment of raw materials, blanching or alkali soaking, sulfur fumigation, dehydration, wetting, sorting and packaging.

Pretreated fruits are heated by boiling water or steam or other methods for a short time, which is called blanching. The main purpose of blanching is to use heat to expel air from fruit tissues, destroy oxidase in fruits and prevent oxidative discoloration.

In addition, after blanching, fine reticular cracks appear on the fruit surface, which can accelerate the evaporation of water, shorten the drying time and prevent large cracks from appearing during later heating; Blanching can also destroy and wash away microorganisms and dirt left on the surface of fruits. The blanching temperature and time vary with the type, variety, maturity, texture and size of the fruit, and it is usually treated in boiling water for 5 ~ 15 minutes.

References:

Baidu encyclopedia-dried fruits