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Dried fruits have both pros and cons when it comes to your health. Many people assume that opting for dried fruits is always a smart choice. While it can be a good alternative to chips and candy ...
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
The study — which appeared in BMC Nutrition & Metabolism — found that increasing dried fruit intake by about 1.3 pieces daily may lower the risk of type 2 diabetes by up to 60.8%.
The nutritional value differs slightly from that of a fresh mango as a result of the drying process. The Vitamin C content is reduced, but the dried fruit still contains a significant amount of fibre and antioxidants.
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The fruit is a drupe (stonefruit) similar to a small peach, 1.5–2.5 cm (1 ⁄ 2 –1 in) diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or velvety with very short hairs (botanically: pubescent).