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  2. 9 high-sugar fruits to fuel your body, sweeten food in a ...

    www.aol.com/9-high-sugar-fruits-fuel-030940612.html

    A big pleasure of eating fruit is that it’s sweet, with the sugar providing energy for exercise and daily activities in a healthy way. The sugar in fruit comes with many other nutrients, like ...

  3. Dried fruit consumption linked to lower type 2 diabetes risk ...

    www.aol.com/lifestyle/dried-fruit-consumption...

    A recent study surprisingly found that that increasing dried fruit intake by about 1.3 pieces daily may help lower the risk of type 2 diabetes by up to approximately 60%.

  4. Strawberries, blueberries, raspberries — berries are bursting ...

    www.aol.com/lifestyle/strawberries-blueberries...

    Often purchased dried, they are chewy, sweet and slightly tangy. A 1-ounce serving (about 28 grams) of dried goji berries contains about 98 calories and provides a significant amount of vitamin A ...

  5. Dried cranberry - Wikipedia

    en.wikipedia.org/wiki/Dried_cranberry

    According to an analysis by the US Department of Agriculture, dried cranberries are 16% water, 83% carbohydrates, 1% fat, and contain no protein. [6] A 100 g reference amount of dried cranberries supplies 308 calories, with a moderate content of vitamin E (14% of the Daily Value), and otherwise a low or absent content of micronutrients (table). [6]

  6. The Pros and Cons of Dried Fruit: Is it Healthy? - AOL

    www.aol.com/lifestyle/food-pros-and-cons-dried...

    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 ...

  7. Dried fruit - Wikipedia

    en.wikipedia.org/wiki/Dried_fruit

    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: