Dried fruits are called. Healthy dried fruits for weight loss

Today, fruit drying is widespread. Almost half of these products sold are raisins, dates, prunes, figs, apricots, peaches, apples and pears. They are referred to as "conventional" or "traditional" which have been dried in the sun or in special wind tunnels. Many fruits, such as cranberries, blueberries, cherries, strawberries and mangoes, are soaked in sweeteners (such as sucrose syrup) before drying. Some products are sold as dried fruits, such as bananas, papayas, kiwis and pineapples.

Nuts also include: walnuts, almonds, cashews, pecans, pistachios, Brazil nuts, hazelnuts, sunflower seeds, pine nuts, peanuts, corn nuts, pumpkin seeds, soy nuts and macadamia nuts.

(You can learn more about macadamia nuts in this article).

They retain most of the nutrients of fresh fruit. They all provide essential nutrients and a variety of bioactive ingredients, making them a valuable tool for improving diet quality and helping reduce the risk of chronic disease.

These foods can be whole (eg grapes, berries, apricots, plums) or pieces of fruit (eg mango, papaya, kiwi, bananas). Residual water content can vary from 3 - 8% to a significant 16 - 18%, depending on the type of fruit. The fruit can also be dried into a puree or powder form. Another type of drying is used - sublimation (freeze drying). Fresh fruit is frozen and placed in a vacuum drying chamber. Heat is applied and the water evaporates from the fruit while the fruit is still frozen. The fruit becomes very light and crisp and retains much of its original flavor.

They are widely used in confectionery and baked goods. Food processing plants use these products in a variety of sauces, soups, marinades, side dishes, puddings and foods for infants and children.

Information...

Successful drying depends on warmth, dry air and good air circulation.
Choose fresh, fully ripe fruits. Unripe fruits lack flavor and color. Drying does not improve the quality of food.
Store them in tightly sealed containers and in a cool, dry place.

As with all preservation methods, drying causes some loss of nutrients. Nutritional changes that occur during cutting include:

Calorie content: does not change, but is concentrated in a smaller mass due to the removal of water.

Cellulose: without changes.

Vitamin A: Keeps fairly well at controlled temperatures.

Vitamin C: Pre-treatment with ascorbic acid or lemon juice increases vitamin C levels, although losses occur during the drying process.

Thiamine, riboflavin, niacin

Minerals: preserved quite well.

To best preserve the nutrients in dry foods, store them in a cool, dark, dry place and use them within a year.

Apple

Apples contain many phytonutrients (natural components of plants that provide nutrition) that act as antioxidants, ridding the body of cancer-causing free radicals. They are also an excellent source of fiber.

Apricot

A good source of fibre, they also contain vitamin A, C and iron.

Mango

An exotic fruit, little sold in Russia. Mango is rich in various vitamins A, C and E, as well as omega 3 and 6 fatty acids, which are essential for healthy skin and immune system.

Cherry

Compared to other fruits, they have significantly higher levels of antioxidants, as well as important nutrients such as beta-carotene, folic acid and fiber.

Figs

While some fruits may lose some of their nutrients when dried, figs do not. Figs contain large amounts of iron, folic acid and potassium.

Papaya

This exotic fruit is also not sold in Russia. Named the "fruit of angels" by Christopher Columbus, papaya is an excellent source of antioxidants. Recent studies have shown that they may help prevent diabetic heart disease.

Blueberry

Blueberries also contain vitamins A, E and B, which are essential for maintaining a healthy nervous system.

Raisin

Raisins are cholesterol-free, low-sodium, high-fiber, and completely fat-free.

Black currant

Blackcurrants are low in saturated fat, cholesterol and sodium and contain high amounts of vitamin C, manganese, iron and potassium.

Plum

Such plums are called prunes. They are an excellent source of vitamins and have the added benefit of regulating the digestive system.

Pear

Pears are a good source of vitamin C and copper, and are full of dietary fiber.

Dried fruits have not lost their popularity since ancient times, due to their unique beneficial properties and effects on the human body, so we will consider in more detail the benefits and harms of dried fruits, what types of dried fruits there are, their beneficial qualities and features of use in everyday nutrition and for various diseases.

Types and names of dried fruits

Dried fruits– these are ordinary dried fruits or berries that are dried naturally (in the sun or in the shade) or by industrial methods (using special drying equipment, with or without chemicals).

The main feature of dried fruits and berries is the ability to preserve almost all useful vitamins and microelements important for human health, as in the fresh berries and fruits from which they were made.

Dried fruits have a wide range of uses, they are consumed without additional processing, added to various dishes, breakfasts, used for baking bread, making various sweets, in cooking, for preparing drinks (alcoholic and non-alcoholic). Many dried fruits are quite nutritious and have a high calorie content (several times higher than the calorie content of fresh fruits and berries).

Dried fruits can be divided into 2 main types - dried fruits and dried berries, which in turn are divided into the following types (by clicking on the link in the name of each dried fruit you can read articles about their medicinal and beneficial properties):

Dried fruits from berries: dried barberry, rose hips, cranberries, (dried grapes).
Dried fruits from fruits: dried figs, peach, banana, kumquat, coconut, apricot (, apricot), dried melon, papaya, pear, persimmon, plum (), mango.

The names of dried fruits usually consist of two parts (“dried, -aya, -oe” and the name of the berry or fruit from which the dried fruit is made) or has its own unique name.

Depending on the type of drying, dried fruits are divided into dried naturally and using special equipment (and chemicals in some cases), and based on pre-processing of fruits and berries, dried fruits can be divided into dried in their entirety (with and without pits, if any) and chopped (cut in half, chopped into small pieces, with the pit removed).

Most dried fruits and berries are good for the digestive system (due to their high fiber content), liver and kidneys, and help remove harmful substances, cholesterol and toxins from the body.
The sugars contained in dried fruits are well absorbed by our body, unlike various sweets (cakes, candies, pastries), while charging the body with energy.
Dried fruits and berries are a good source of many important microelements and vitamins. Regular consumption of different types of dried fruits helps the human body fight vitamin deficiency, strengthens the immune system and strengthens the body's protective functions.
The vitamin composition of many dried fruits makes them good helpers in the fight against fatigue and bad mood, helps fight depression, tones well and strengthens the nervous system.
Dried fruits and berries are an excellent food (snack) on a long journey, at work and at school. They are tasty and sweet (most types), while high in calories, perfectly satisfy hunger and charge the body with essential vitamins and nutrients.
Dried fruits are useful for everyone without exception: women, men and children.
Many dried fruits are useful for women (and not only) who are on a diet. Despite their high calorie content, dried fruits and berries are used in many diets to support the body during periods of malnutrition. Also, many girls and women have already appreciated and use dried fruits to prepare various masks for the face and body, which help keep the skin healthy and clean.
Many dried fruits are good for men's health and have a positive effect on potency and hormone production.
The undoubted beneficial quality of dried fruits is their easy storage even at home, so you can always have your own useful “vitamin supply” at home.

Note: dried fruits dried naturally, and even in their entire form and with a pit (if there is one in the fresh fruit), are much healthier than dried fruits quickly dried using special equipment and which have undergone additional processing (thermal, chemical, mechanical). As a result of accelerating the drying process and various processing (to give an attractive presentation), dried fruits and berries can lose most of their constituent vitamins and minerals.

What harm can there be from dried fruits and contraindications to their use?

Many dried fruits, before reaching store shelves, undergo various processing, including chemical ones, in order to have a beautiful presentation, be stored longer and not be exposed to harmful insects and microorganisms, therefore such dried fruits can be harmful to human health (or be useless due to the low content of nutrients after processing).
People with diabetes and obesity need to be careful when consuming dried fruits, as they are very high in calories.
Eating dried fruits in large quantities is harmful to health and can cause allergic reactions and dehydration.
The high sugar content in dried fruits and berries can negatively affect dental health, so after eating dried fruits it is a good idea to brush your teeth (at least rinse your mouth well with plain water).
It is not advisable to consume dried fruits during exacerbations of stomach and duodenal ulcers.

Types of dried fruits

Now there are no problems in purchasing dried fruits. Dried apricots, prunes, melon, mango, raisins, apples, pears. Raspberries, blueberries, mulberries, currants, rose hips, and many other types of products decorate markets and store shelves. They come with or without a bone. In the form of whole fruits, cut into pieces, slices, lumps. Fruits sprinkled with powdered sugar, scalded, glazed, and buttered. They are dried in the sun, in the shade, and made into fruit chips. Industrial technologies use pre-chemical treatment processes, which protect dried fruits from mold and pests. They last longer, but must be washed well before use. Drying methods include dried fruits dried in the sun (oftobi), in the shade (soyagi), and in loznitsa. These are ancient devices for processing fresh fruits on coals for a week. Used in private households. Dried fruits, dried in the shade, are soft, tasty, suitable for consumption without prior preparation. After exposure to the sun, the fruits become hard. It is best to cook compotes from them. Modern production facilities are equipped with special drying chambers adapted for the mass production of dried fruits, such as dried apricots, prunes, figs, and other types.

Numerous dried fruits are usually divided into two groups. One of them includes dried fruits. Another group includes various dried berries. Among the list of the first group of dried fruits, the following types are known:

Dried apricots. This type of dried fruit is obtained from pitted apricot halves by natural drying in the sun. Large apricots, dried without seeds, are called kaisa. After drying, dried apricots should retain their natural shade. Too bright a color indicates the use of chemical treatment. The main suppliers of dried apricots are considered to be China, California, Asian countries, and the Caucasus region. There are different varieties of dried apricots on sale, differing in price. This is a table grade, first, highest, extra. They are produced using fresh apricots of varying quality. Dried apricots and kaisa contain large amounts of calcium, magnesium, and mineral salts. Sugars, carotene, iodine, other vitamins, fiber, minerals. The harmonious chemical composition of dried apricots allows, with regular consumption, to improve blood composition and normalize processes in the intestines. Strengthen vision, relieve blockage of blood vessels, create a general strengthening effect for the entire body.
Prunes. Increasingly, we use recipes for preparing meat dishes, drinks, salads, and pilaf that contain prunes. Slightly shiny black in color, the soft dried fruits derived from the black plum fruit have long been a culinary favorite. To get it, choose juicy, large, ripe fruits. They are blanched, cooled in running water, and dried in steam dryers. The quality of prunes is confirmed by the absence of a brown tint that appears when the drying process is disrupted. There should not be even a slight bitterness in prunes. Properly dried black plum fruit is considered a real gift for human health. It helps normalize the functioning of the digestive system, cope with heart disease, atherosclerosis, rheumatism, kidney and liver diseases. The high content of vitamin A has a beneficial effect on strengthening vision. The antioxidants contained in dried fruit absorb free radicals and serve as a preventive barrier against the development of malignant tumors.
Dried apricots. The inhabitants of the East call dried fruit a fruit of beauty, a gift from Allah. Otherwise it is called Sheptala, kandak. In many of its properties, apricots differ from, for example, dried apricots. The apricot remains on the tree until the amount of moisture contained in it becomes minimal. A natural concentrate is formed, a clot of useful substances. If you drink an infusion of wild apricots every morning, you can live more than a hundred years without illness. This is what the Tajiks think. The fruit of beauty rejuvenates the skin and hair. Sweet varieties of apricots are used to treat diseases of the nervous system. Sours relieve a person from migraine attacks and serve as a preventive measure against colds. In terms of the amount of potassium, apricots are considered a champion among other dried fruits.
Dates, melon. The fruits of the date palm, valued by the world's population since the construction of the Egyptian pyramids, are in constant demand among people. An interesting fact is that the chemical composition of the date differs from modern types of fruit found in Israel. Its age is about 5000 years. Unfortunately, this type of palm tree has not been found on the planet. Easterners considered dates to be “second bread”. The composition and beneficial qualities of the exotic fruit allow it to be the main type of food for humans for a long time. The energy volume of 100 g of dates is about 350 Kcal. Sweet, tasty fruits do not keep fresh for long. You can get a sea of vitamins, minerals, and numerous beneficial components of dates through regular consumption of dried fruits. Melon is sold in the form of original braids and cubes. Among them, cantaloupe or dried Thai melon is considered popular.
Kumquat. An orange-like fruit belonging to the citrus plant family. Their taste contains a slight sourness, similar to tangerine. The sweet skin of the kumquat is edible. Industrial plantations of dried kumquat fruit are located in China, Asia, Japan, Corfu Island, and America. Six species of the plant and several hybrid forms are known, for example, kumandarin, limequat, calamondin, demonquat. Candied fruits, marmalade, and liqueurs are made from healthy fruit.
Figs The fruits of the oldest tree on the planet, called fig, fig tree, fig tree. You won’t be able to enjoy fresh fruits for a long time. They do not tolerate transportation well and quickly begin to ferment, losing their taste and beneficial properties. But in dried form, figs have been known for a long time; they are used in traditional medicine recipes to treat coughs, anemia, as a laxative, etc. The healing abilities of figs are recognized by official medicine.
Pears, apples. One of the common types of dried fruits used by peoples of different climatic zones. Used in home cooking in winter.
Raisin. Dried grapes are considered the main representative of the second group of dried fruits obtained from berries. In terms of beneficial qualities, it ranks first among all types of dried fruits. Raisins retain 100% of the properties of grapes. There are various varieties of raisins available in the markets. For example, dark seedless raisins (cinnamon, shigani, bidana). Light seedless raisins (kishmish, sabza). Varieties of sultanas differ in drying methods and the type of grapes used. White raisins are obtained by drying in the sun without pre-treatment. Tailed raisins are dried together with the stalk. This allows you to preserve the appearance of the berries. Each variety of raisins has numerous beneficial properties. Regular, competent use of it in nutrition brings great benefits to the human body.

Dried berries of rose hips, hawthorn, blueberries, raspberries, sea buckthorn, currants, despite the price, are worthy for constant use. Many of nature’s most valuable gifts can be dried efficiently at home.

Now on the shelves with exotic dried fruits, dried watermelon, lychee, kiwi, lime, pomelo, juba or Chinese date, and many other healthy delicacies attract attention.

Benefits and medicinal properties of dried fruits

Dried fruits and berries serve as a healing “pill” for the entire body at any time of the year. High concentrations of useful elements provide all its systems with the necessary materials. Nutritional qualities, unique chemical composition, and the possibility of long-term storage have created the reputation of dried fruits as a popular food product. At the right time, they come to the aid of diseases, for preventive purposes to the heart, blood vessels, nervous system, and intestines. They are convenient to take on the road. Along with a small amount of nuts, dried fruits will replace lunch and dinner. Even small children, starting from the age of 1.5 years, are introduced to their diet with certain types of dried fruits. In winter, they are able to compensate for the lack of vegetables and vitamins. The main thing is to know the characteristics of the body, for example, a tendency to allergic reactions, the presence of specific diseases, and choose the right dried fruits.

How to choose and store dried fruits

Industrial technologies for drying fruits and berries use various methods of processing them. Long-term storage of the product cannot be ensured without the use of sulfur dioxide, caustic soda, and numerous types of preservatives. These compounds are toxic to the body. To reduce their harmful effects, you need to carefully examine dried fruits. The fruits must have a whole, undamaged shape. They should be free of mold, rot and stains. The shiny, oily appearance of dried fruits confirms the use of fat and glycerin to improve the appearance. A bright color that does not match the natural shade indicates undesirable chemical treatment. It is not recommended to buy such dried fruits.

It is recommended to store dried fruits in a glass jar, away from direct sunlight and heating equipment.

All types of dried fruits are useful for people of any age. When going after them, it is useful to remember tips on choosing and consuming each specific type of dried fruit. Delicious, healthy treats should become a regular guest in every home.

The benefits and possible harm of dried fruits

Golden dried apricots, delicious raisins, elegant dates, soft aromatic prunes are a wonderful sweetness for tea and a way to quickly satisfy hunger. But do we know everything about the properties of dried fruits? What are their benefits and is it possible to eat this natural dessert without restrictions?

There are three extreme points of view regarding dried fruits. First: dried fruits are only one of the options for sweets and it makes no difference whether you eat dried apricots or caramel with tea. Second: dried fruits are an absolutely healthy product, so there simply cannot be any restrictions on its use. The third point of view: it is better to give up dried fruits altogether and eat only fresh berries and fruits. These opinions are extreme positions that, in our opinion, do not reflect reality. Therefore, let's analyze all the possible nuances of using these sweet dried gifts of nature.

What are the benefits of dried fruits?

Dried fruits are a natural sweetness. All minerals, trace elements and biologically active substances contained in fresh fruits are preserved almost completely and concentrated after drying. The result is a kind of concentrate of useful natural substances. Each type of dried fruit has its own composition and its own unique effect.

Dried dates are a good stimulant for intellectual and physical activity. There are vitamins here, as well as substances similar in action to the well-known aspirin, which is why some people traditionally consider dates to be a cure for colds.

Dried apricots are dried apricots. This dried fruit is also known as apricot. It is rich in important minerals - calcium, potassium, phosphorus, iron. Contains some B vitamins and the provitamin carotene.

Raisins are another king of dried fruits. It contains a lot of potassium, magnesium, calcium, phosphorus, B vitamins and PP-vitamin (nicotinic acid). Raisins are useful as a general tonic during seasonal viral infections, as well as for diseases of the nervous system.

Candied papaya is rich in antioxidants and minerals. They activate protein metabolism, tone up and even have some beneficial effects on sexual activity.

Dried pear is useful for unstable digestion. It is believed that this particular dried fruit is capable of binding toxins and heavy metals in the intestines, which are subsequently safely removed from the body.

Figs have a mild healing effect for coughs and help normalize the functioning of the thyroid gland. It also belongs to the group of anti-cancer natural remedies, as it prevents pathological changes in body cells.

Dates are a source of valuable amino acids and vitamins. It contains copper, potassium, calcium, manganese, zinc, magnesium, iron and many other trace elements. Dates are good general strengthening and antioxidant natural remedies.

Prunes are a real cure for some problems in the digestive system. The most obvious effect, known to many, is relief from constipation. Regular consumption of prunes promotes complete cleansing of the intestines, which means that toxins and all harmful substances will be removed on time, and the immune system will return to normal. Among other things, prunes are useful for improving vision, kidney and liver diseases, as well as rheumatism.

Dried fruits: where can danger lie?

Dried fruits are undoubtedly a valuable product. But it also has hidden dangers.

1. Dried fruits are a source of refined carbohydrates, which are represented here mainly by fructose. Although it is believed that fructose is healthier than regular sucrose from store-bought sugar, we should not forget that the calorie content of these two sugars is equivalent. In other words, dried fruits are a high-calorie product.

If one fresh apricot contains about 15 kilocalories, then when it dries, one piece of dried apricot will remain the same amount of calories. Therefore, the energy value of a kilogram of dried apricots will be 4-5 times greater than the calorie value of fresh apricots of the same mass. The calorie content of 100 g of dried fruit ranges from 60 to 70 kcal, and dried cherries and raisins have the highest energy value - up to 71-73 kcal. If you want to lose weight or have diabetes, remember that dried fruits are high in carbohydrates and high in calories.

2. To preserve the finished product and give it a more attractive appearance, dried fruits are often treated with special chemical compounds that are not harmless to our body. Therefore, be sure to wash them before use.

3. In addition to chemical reagents, there may be pathogenic microorganisms on the surface of dried fruits. Eating unwashed raisins or dried apricots means exposing yourself to the danger of intestinal infection. To better wash away all the dirt, chemicals and bacteria, dried fruits should be washed in warm water, and since the surface of dried fruits and berries is riddled with grooves and irregularities, it is better to wash dried fruits not under running water, but in a large container. Change the water several times, rub the fruits with your hands - this way you will better cope with the task. It is better to pour hot water over especially contaminated dried fruits and leave for several hours - the fruits will become softer, their skin will be easier to straighten out its folds and you will be able to remove all the dirt.

4.Sometimes, to speed up the drying process, fruits are placed in hot gas or even gasoline ovens. The result is fruits with cracked skin and the smell of gasoline. Dried fruits obtained in this way can be quite dangerous - combustion products, which have carcinogenic properties, settle on the surface of the fruit.

5. Dried fruits can cause allergies, and in some cases an allergic reaction can occur to dried fruit that can be tolerated without problems when fresh. You need to be especially careful with children with allergies and babies under one year old.

What is healthier: dried fruits or fresh fruits?

There is no clear answer to this question. Of course, during drying, even if it takes place naturally in the sun, some of the vitamins are destroyed. Therefore, in terms of vitamin content, fresh berries and fruits are, of course, healthier. However, those ruddy shiny apples that you can buy in our stores and on the market are far from ideal. Not only are they treated with various chemical compounds to maintain presentation and transportation, but also the time that has passed since harvest is usually quite long. During the dozens of days that fruits spend in transit and in warehouses, vitamins also partially lose their activity.

Some advantage of dried fruits over fresh ones is that the fruits are sent for processing almost immediately after picking. When dried in the first hours after being picked from the bush, fruits retain a greater amount of vitamins and microelements.

How to eat dried fruits?

You can eat dried fruits in any form - just with tea, bake buns with them, prepare a nutritious mixture with nuts and honey, make compotes and jams. However, in order to preserve the maximum of valuable substances and vitamins, it is better not to subject the fruits to additional heat treatment. Therefore, if you want to get all the health benefits from dried fruits, give up the traditional dried apricot compote - it’s better to brew it with boiling water, wrap it up and leave it for a couple of hours. Of course, the compote will not be as rich, but in the end you will get a pleasant drink and healthy soft fruits without losing nutrients.

What are the best dried fruits?

When buying dried fruits in a store or at the market, we often focus on external attractiveness, and this is not entirely correct. Here are a few simple rules that will help you choose dried fruits that are most beneficial for your health.

1.Most fruits should be whole.

2. Check dried fruits for rot and mold - such fruits are simply inedible.

3. If you see a greasy sheen, then perhaps the fruits were treated with glycerin (or some unknown fat) to give an attractive appearance.

4. The best dried fruits look like dark, dull fruits. Do not buy bright orange dried apricots or scarlet dried cherries - such fruits have probably been treated with some kind of dye!

5. If you buy dried fruits in a store, give preference to goods packaged in transparent bags - this way you can evaluate the appearance of the dried fruit and choose the best.

Be careful when buying dried fruits and observe moderation and reasonableness in everything, then you will preserve and increase your health!

The article was prepared by doctor Ekaterina Vladimirovna Kartashova

Winter is coming soon, sorry for the unexpected sadness. You can still buy good fruits - this is the season for oranges, persimmons, and pomegranates. But they too move away, fall like the last leaves from the trees. They will be replaced by apples and pears rolled in paraffin and grapes with the taste of raw water. In winter, we don’t have enough vitamins – the country is big, you can’t feed everyone. Dried fruits remain. These are extremely resistant to the blows of fate, storehouses of microelements; vitamins are not resistant to processing and flow away with the water. But there are also many of them left. And dried fruits are processed cruelly, we will learn about this a little later. What is good about dried fruits: when they are dried, the water disappears. And the beneficial substances appear in concentrated form. You get real “pills”.

What are the benefits of dried fruits:

They are already prepared for long-term storage; it is impossible to get poisoned by them if you do not overeat and rinse well.

Very sweet and satisfying, instead of sugar they contain fructose and glucose, which are healthy carbohydrates.

Very little is needed to be useful. As the Eastern proverb says: cup your palm, that’s how much food you need in one sitting. You can put a handful of raisins or 5-6 prunes in your palm; they are quite enough for health.

By eating 5-6 dried fruits a day, you can easily strengthen your immune system and improve the condition of your hair and skin.

By accustoming your child not to cookies, but to dried fruits, you will very soon appreciate the positive results. First of all, dried apricots and prunes calm the nerves; they are recommended for easily excitable children and depressed parents. Not to mention the fact that the whole family will not need vitamin complexes from the pharmacy.

There are three types of drying fruits: in the sun (this is a quick way, but the dried fruits turn out hard), in the shade (the best way) and a chemical method. During the drying process, 80% of the nutrients are retained. What is in our supermarkets is all chemically processed dried fruits. They look more beautiful, do not spoil for a long time and are not eaten by various pests. Sulfur is mainly used as a chemical. Dried fruits are smoked in sulfur fumes, and they acquire shine and gloss in the literal sense of the word. The apricots and sultanas turn golden, the prunes shine with fat and shine on the counter like polished black marble. The appearance of real dried fruits is devoid of the attractiveness created by chemicals; some fruits may even contain insects, but this is rather a sign of quality - there is no chemicals.

The most purchased, famous and favorite dried fruits

Dried APPLES and PEARS . Apples store well, and in winter they can replace not only fresh apples, but also chewing gum if chewed unsoaked. They are used to prevent influenza. Pear removes heavy metals and toxins from the body. These are the most ancient dried fruits in Rus'. Today they are no longer so popular, because many exotic dried fruits have appeared. But in vain! Apples and pears are in no way inferior to dates, figs, and dried apricots in their healing properties. But what is especially valuable is that apples and pears contain boron, which is necessary for brain function, which is scarce in other dried fruits.

Dried bananas. They are the constant food of 400 million people in the developing world, and they come to us mainly from Vietnam. In Soviet times, bananas were only dried and green. The dried bananas were sticky brown sausages in a tight package. They were dried, but for some reason everyone said that they were “dried.” Many people remember this taste from childhood, and many have unpleasant associations – wooden childhood, dried bananas. But some people love it. These bananas are rich in natural sugar, which, when digested, quickly enters the bloodstream and gives an energy boost. Therefore, they are often used by athletes. You can take a pack of dried bananas (or melons) with you to work - or give it to a schoolchild for second breakfast at school. These wrinkled pods with a specific aroma contain potassium, magnesium, iron and calcium.

Melon dried (dried) - Tajik national sweet, it contains fiber, proteins, mineral salts, vitamin C, B vitamins, carotene, large amounts of iron, folic and nicotinic acids. Dried melon tones, has diuretic, choleretic, anti-inflammatory and tonic properties, cleanses the skin and intestines.

PRUNES contains potassium, sodium, calcium, magnesium, phosphorus, iron, copper, chromium, manganese, zinc, iodine, fluorine, cobalt, vitamins A, B1, B2, PP, C. It is a wonderful antidepressant and is an absolute champion in antioxidant content. And you thought that it only treated constipation, admit it? Not at all. It also removes heavy metal salts from the body, heals the skin, and strengthens blood vessels. Prunes are obtained from the dried fruits of the Hungarian plum varieties. Strange as it may sound, the best prunes are made from the Hungarian Italian variety. And for children, prunes are useful not only as a remedy for constipation: it reduces the growth of staphylococcus and E. coli by up to 90% if these unpleasant bacteria suddenly become attached to the child. This dried fruit seems to be created for stuffing: try stuffing it with walnuts and soft cheese. And a little about the choice: if the prunes have a coffee tint, this means that they were previously scalded with boiling water. And there are few vitamins in it. Also, you should not buy dark gray “anthracite” prunes; they are clearly treated with glycerin. Real prunes are only black, and their taste should not be bitter.

DRIED APRICOTS – these are dried apricots, they go by different names: apricots with pits - apricots; apricots, cut in half and pitted - dried apricots; whole apricots with the pit squeezed out - kaisa. We understand dried apricots more clearly. It contains pectin, malic, citric and tartaric acids, ascorbic acid, vitamins B1, B2, B15, P, PP, and a lot of carotene (provitamin A). Everyone knows that dried apricots are rich in potassium, and only 5 pieces of dried apricots contain the daily requirement of iron. It also contains vitamin B5, which helps burn fat in the body. It has been scientifically proven that regular consumption of dried apricots reduces the likelihood of developing cancer. Dried apricots are prescribed to children with vitamin deficiency; they are given in the form of puree. When choosing dried apricots, take a closer look at the grayish specimens - there is a chance that they were not treated with chemicals. It can still be orange, because it contains a storehouse of carotene, but bright bright orange only happens with a storehouse of chemicals.

DATES- This is a royal gift from nature. They contain all vitamins except E and biotin, but they are especially rich in B5, which increases vitality. Dried dates contain potassium, sodium, calcium, magnesium, phosphorus, iron, copper, sulfur, manganese. With dates you will get 23 types of different amino acids that are not found in other dried fruits. They are useful to use for colds - not only as a vitamin supplement, but also as a mild antipyretic. Dates can be called a real “female” medicine. They contain all the substances that are useful to women at any age and in any position, including special ones. Scientific experiments have shown that dates contain stimulants that strengthen the muscles of the uterus during the last months of pregnancy. And this not only facilitates the process of childbirth itself, but also reduces the period of postpartum bleeding. Dates enrich mother's milk with important vitamins; they contain special elements that help eliminate depression that is typical for pregnant women. Dates are very useful for children with a sensitive nervous system. Another beauty of dates: they replenish the loss of calcium in the body. Do not buy dates that are too wrinkled (although they should have wrinkles) or those with crystallized sugar and mold on the skin. You can store dates for a whole year in a container with a tightly closed lid in the refrigerator, and in the freezer for five years.

FIG. Surely you have eaten this divine fruit at southern resorts, but only chemically treated (imported) figs come to us. Because he’s capricious. Therefore, it is better to eat dried figs rather than fresh ones from the supermarket. It contains enzymes that stimulate the function of digestion, kidneys and liver, and there is more iron in figs than in apples, so it is recommended for patients suffering from iron deficiency anemia. Figs are rich in potassium and fiber, and they are the only fruit high in calcium. The warriors of Alexander the Great, by the way, conquered half the world, eating mainly dry figs and raisins - and you try it, you never know. Figs with hot milk are useful for coughs, especially for children. For coughs: 4-5 pieces of figs are steamed in 1 glass of milk, then ground, and taken warm, half a glass 2-4 times a day. If you lose your voice: boil 6 figs in two glasses of milk until reduced by half. Drink a quarter glass several times a day. When choosing dried figs, you should remember that a high-quality fruit has a light yellowish waxy color, while the figs themselves are the same in size and quite soft. But if the figs have an unpleasant salty-sour taste, are dry and rough to the touch, their shelf life has already expired.

RAISIN- These are dried grapes. Raisins come in different varieties: light, dark, blue, with and without seeds. It is high in calories: 100 g contains up to 320 kcal. Raisins from black grapes are considered more useful than from white ones. Raisins contain a large amount of boron, which prevents the development of osteoporosis and manganese, necessary for the thyroid gland, as well as potassium, iron and magnesium, vitamins B1, B2 and B5. “Tailed” raisins are distinguished by the fact that they do not undergo mechanical processing during the separation of the stalk. Therefore, the berries do not wrinkle and do not lose their appearance. Higher grades of raisins come ONLY with tails. 99% of light raisins sold in stores and markets are treated with sulfur to give them a golden yellow color. Naturally dried raisins from light grape varieties have a light brown color! It is better to take raisins for compote with seeds, as they contain the most antioxidants. Raisins are given to children with caution; they can cause colic. Many doctors (and grandmothers) praise the properties of “raisin water” rich in potassium. Dr. Komarovsky generally advises using only it for feeding a child from six months of age. All this is debatable, solely at the mother’s choice.

CANDIED FRUIT(papaya, banana chips, coconut) – dried fruits soaked in syrup before drying. Do not confuse dried fruits and candied fruits; candied fruits are a dessert, not a healthy product. They are boiled in sugar syrup, dried, and even painted with who knows what. There are plenty of calories in them, the benefits are ruined in the bud.

HOW TO CHOOSE DRIED FRUITS

Do not take overdried or, conversely, too soft fruits - this indicates a violation of the manufacturing and storage conditions.

Before eating, thoroughly wash dried fruits to remove dirt and chemicals. Boiling water destroys vitamins, so warm water is used for washing. Another good way is to pour apple juice over dried fruits and leave overnight. All this applies to loose dried fruits (from the market). If you bought dried fruits in packaging and trust the manufacturer, you don’t have to wash them. But you should be wary if they look “like in the picture.” Some manufacturers honestly indicate on the packaging: “it is recommended to wash before use.”

Light fruits should ideally be dark when dried. Dried apricots without sulfur turn out to be dark in color; bright color is achieved with the help of potassium permanganate. Raisins should not be uniformly yellow, soft and oily. The best varieties of raisins at the market are thrown into the air for display and, as they fall, they knock like small pebbles. To add shine, dried fruits can be rubbed with oil of poor quality - avoid gloss.

- Ideal dried fruits have an unsightly appearance: matte, wrinkled, opaque - dry, in a word. Dry, but not overdried, not decorated with impurities from grass, insects and other goodness.

If dried fruits are not processed correctly, they have a wine-like “burnt” taste.

When choosing dried fruits at street markets, keep in mind that their pulp absorbs all harmful emissions. So choose your product from outside the curb.

If you think that the beautiful packaging contains dried fruits and only them, you are mistaken. There are preservatives and dyes. There is no need to be afraid of preservatives, their level is controlled, their dose does not exceed the permissible limit. In any case, read the composition and draw conclusions for yourself. It is advisable - especially if you give dried fruits to children - to buy packages marked GOST, and not TU. Somehow calmer. Dried fruits and nuts are not subject to mandatory certification in the GOST system, but upon careful examination of the packaging in the nearest supermarket, it was found that there are a lot of “GOST” dried fruits. And be patriotic - well, no need to take imported ones. They are definitely whitewashed and painted...

What should the packaging tell you? (based on materials from the magazine “Demand”):

If excess moisture is found in the product, it means it has not been completely dried. This affects not only the consistency of dried fruits (they become too soft), but also their shelf life. After all, it is known that a humid environment is favorable for the proliferation of harmful microorganisms. In addition, a wet product weighs more, which benefits the manufacturer. Lack of moisture is also a disadvantage: the fruits become too dry, hard and partially lose their nutritional value. The optimal moisture content is established in GOST 28501-90. It says that the mass fraction of moisture in dried apricots should not exceed 20%, and in prunes – 25%.

The shelf life of dried fruits in bags is quite long: from 8 months to 2 years. Of course, in order to extend the life of the product so much, manufacturers use preservatives: they dip the fruits in a sweet syrup containing sorbic acid (E200) or its compound (E202), and fumigate them with sulfur dioxide (E220). According to regulations, the content of sorbic acid and its compounds in the product should not exceed 1000 mg/kg, and sulfur dioxide – 2000 mg/kg.

How to store

Dried fruits should be stored in a cool, dark and dry place at temperatures below +10. High humidity and warmth are ideal conditions for mold growth, so it's best not to stock up for years. If you notice signs of mold, do not attempt to wash or clean it off; mold in dried fruits and nuts can be deadly! Products with mold should be thrown away without any regret. The shelf life of dried fruits is from 6 to 12 months, in glaze - less - about 4 months. Short-term storage at room temperature is allowed.

Healthy Drink Recipes

Christmas Uzvar

To obtain a tasty and aromatic uzvar, preliminary preparation of fruits and berries is very important. Dried fruits must be carefully sorted and washed in cold and warm water. It is equally important to maintain the correct ratio of water, fruit and sugar. For 6 glasses of water take at least 300-400 g of dry fruits, from 0.75 to 1 glass of sugar and 1 tbsp. a spoonful of honey. In ancient uzvars, honey generally completely replaced sugar. Among the spices, cloves, cinnamon and zest are put into uzvar. For the specified amount of water take 3-4 buds of cloves, 1/2 teaspoon of cinnamon, 1 teaspoon of zest, as well as 1/2 teaspoon of citric acid or half a fresh lemon with zest (it is added at the very end of cooking, before removing from heat).

Compote

It turns out that cooking dried fruit compote is not as simple as it seems at first glance.

Products: a mixture of dry fruits and berries. You can prepare it yourself or buy a ready-made kit in the store. For 200 ml of compote you will need 20 g of dried fruits and 2 teaspoons of granulated sugar.

Technology: Dried fruits need to be sorted out, apples and pears, prunes, raisins, dried apricots should be laid out separately. Large fruits are cut. Before cooking, dried fruits and berries must be thoroughly rinsed in warm water, changing it 3-4 times. The process of cooking compote requires an “individual” approach to each type of dried fruit. First, apples and pears are poured with hot water, sugar is added and cooked until soft (25-30 minutes), then apricots and prunes are added, and raisins and dried apricots are added 5 minutes before the end of cooking. This sequence ensures the least destruction of nutrients during the preparation of compote. Do you want the compote to be even tastier? Then add fruit juice or lemon (orange) zest. The finished compote must be cooled and left to brew, preferably for at least 6 hours.

Children are given compote from six months, but it needs to be diluted. In addition to useful substances, compote contains extractive substances - just like broth. Well, the word “concentrate” itself explains everything. Compotes, like broths, are diluted for children up to three years of age.

HOW TO MAKE HOMEMADE DRIED FRUITS

The most reliable way is to buy an electric fruit/vegetable dryer. You can dry everything in it, even pineapples. Here are three more recipes for homemade dried fruits:

Peaches

Peaches are dried pitted, in halves. Peaches are sorted before drying; unripe, overripe, rotten and damaged ones are rejected. Then the selected fruits are washed, cut into halves and blanched in a 2% baking soda solution.

Peaches with pits coming off are cut into two halves along the groove, laid out with the cut side up on the table, in a sieve and dried in the sun. Placed on a baking sheet covered with parchment paper, dry in the oven at a temperature of 65 degrees, periodically turning over and removing from the oven to cool.

Grape

Ripe grapes of any variety with dense pulp are suitable for drying. Before drying, the grapes are sorted, rotten berries are removed, and large bunches are divided into several parts. Grapes are usually dried in the sun. Before drying, the bunches are lowered for 3-5 seconds. into a solution of baking soda (5 g per 1 liter of water), heated to a boil. The grapes are removed from the soda solution, immediately washed with running water and exposed to the sun. Drying takes 15 - 20 days. As the top berries dry, the clusters are turned over. Grapes dried in the shade are tastier and their quality is better. Less quality grapes are obtained when dried in the oven. Drying is carried out at a temperature of 65 - 75C.

Plums

You can dry plums of any variety, but Hungarian plums are best. For drying, take healthy, ripe fruits (or even overripe ones with wrinkled skin). Dip the sorted plums in portions into boiling water for 1-2 minutes, then cool in cold water. Blanching speeds up the drying process and destroys enzymes. This dissolves the waxy coating on the surface of the fruit. To speed up this process, add baking soda to boiling water (10-15g per 1 liter of water). In this case, the blanching time is reduced to 5-20 seconds. Blanch fruits of varieties with delicate skin in hot water at a temperature of up to 90-95 degrees, and with dense skin - in a soda solution.

Cool the plums, spread them on wire racks in one layer and dry for the first 3-4 hours at a temperature of 40-45 degrees. When the plums dry out and the skin wrinkles, interrupt the drying and leave on the grill for 4-5 hours at a temperature of 18-22 degrees. Then dry again for 4-5 hours at a higher temperature of 55-60 degrees. Interrupt drying again. Dry for 12-16 hours at a temperature of 75-80 degrees. Dried plums of dark-colored varieties are black with a bluish color, and dried plums of light-colored varieties are brown with a brown tint. Properly dried fruits are shiny, evenly wrinkled, with a well-separated stone.