Our favorite dried fruits. Since childhood, we know that in winter one of the most delicious and healthy sources of vitamins are dried fruits and compote from them. Once upon a time, our grandmothers and great-grandmothers carefully picked fruits in the summer and dried them under the rays of the warm, summer sun, covered with gauze from insects.
Then, of course, the compote made from these dried fruits, brewed in winter, was a truly healing drink.
But, unfortunately, with the passage of time and the beginning of global industrialization, the production of dried fruits began to flow with all the ensuing consequences. After industrial drying, such a “dead” fruit consists of sugar and residues of harmful chemicals, and the fruits are selected worse.
According to GOST. chemical processing of the fruit is required to kill bacteria and increase their shelf life. For example, dried apricots and figs must be treated with dilute sulfuric acid, and grapes with alkali. Almost all light golden-yellow raisins on the shelves of our stores are treated with sulfur dioxide. After all, not everyone knows that naturally dried raisins from light grape varieties are light brown in color. Of course, the doses of these substances have been agreed with the Ministry of Health, but the implementation of these standards is very difficult to control on a national scale. And it is almost impossible to check every “gray” manufacturer. And they often add chemical dyes and even flavorings to figs, dried apricots and other dried fruits.
The so-called candied fruits – exotic dried fruits – are in great demand. According to the technology, they must be soaked in sugar syrups to be sweeter. But most of them are not even processed with sugar (we will talk about its effect on the body in the following articles), but a cheaper and more harmful substitute for it – glucose-fruit syrup, which is made from corn starch. Unlike sugar, it does not cause an increase in insulin in the blood, and does not affect the production of the hormone leptin, which is responsible for the feeling of fullness from food eaten and regulates energy metabolism. This syrup is used as a cheap substitute for sugar in the production of soda, juices, baked goods, ice cream, sauces, ketchups, etc.
In your favorite dried fruit compote, you can find an excess of sulfuric acid used in improper drying. This substance is especially harmful to children.
Therefore, avoid dried fruits if the packaging mentions any chemicals. Most often, it is the preservative E220 – sulfur dioxide, which is used in instant cereals, yoghurts, and wine. In case of an overdose, suffocation, speech disorder, difficulty swallowing, vomiting are possible.
Be sure to pay attention to the manufacturer’s name. Try not to buy dried fruits by weight from unverified people.
The benefits of dried fruits
Organically grown and dried without the use of chemicals, eco-dried fruits are slightly more expensive than conventional ones. But you will not doubt their benefits, as any nutritionist will say.
First, these fruits are high in fiber. It is also rich in vegetables and wheat germ. It stimulates the digestive system and improves metabolism.
Secondly, the content of minerals and vitamins is even higher than in fresh fruit. They contain a lot of iron (improves blood formation), potassium (normalizes blood pressure), and B vitamins. All of them are necessary for the normal functioning of the brain, nervous system, heart and muscles. Eating dried fruit does not cause an increase in blood insulin levels, thereby reducing the likelihood of obesity. Dried fruits – dried apricots, apples, prunes – have the lowest glycemic index. Average glycemic index for dates and raisins.
Raisins are very beneficial for teeth and mouth. It contains substances that inhibit the growth of many bacteria in the human mouth. Eating raisins is a good prevention of periodontal disease.
Candied fruits have a tonic effect, activate protein metabolism.
The date increases energy levels and improves performance, contains vitamins B5, E and H.
Pear normalizes bowel function, helping to eliminate toxins from the body.
Dried apricots have a positive effect on the heart. Contains potassium, calcium, carotene, phosphorus, iron and vitamin B5.
Fig protects the thyroid gland, removes intestinal parasites.
Prunes also have a beneficial effect on the gastrointestinal tract, helping to fight constipation and normalizing the entire system. In addition, it is useful for heart problems, high blood pressure; kidney disease, rheumatism, liver disease, or atherosclerosis.
Nutritional value and calorie content of dried fruits
Product
Energy value, kcal
Proteins, g
Fat, g
Carbohydrates, g
Вишня
292
1,5
0
73,0
Груша
246
2,3
0
62,1
Изюм
279
2,3
0
71,2
Курага
272
5,2
0
65,9
Персики
275
3,0
0
68,5
Чернослив
264
2,3
0
65,6
Яблоки
273
3,2
0
68,0
How to choose the right dried fruit
Natural color
Quality dried fruits, as a rule, have an unattractive appearance. They are dark and wrinkled. A color that is too bright indicates that they were most likely treated with food coloring or sulfur dioxide. The fruit should be free of mold and rot.
Common taste
When buying dried fruits, smell them well. To increase the speed and volume of production, prunes, dried apricots and raisins are dried in gasoline or gas ovens, after which they have a gasoline flavor, carcinogens settle on them, and all vitamins and enzymes are destroyed.
Try to buy dates with seeds, and raisins and prunes with stalks.
Lack of gloss
Prunes are often soaked in cheap vegetable oil or treated with glycerin to keep the berries soft and shiny.
Sources of
