Does dehydrated fruit have less nutritional value than fresh fruit?

dehydration fruit changes some aspects of its nutritional value, but that does not mean that it is necessarily better or worse than fresh fruit. The water removal process concentrates both nutrients and calories, which means that in a comparable part of the dried fruit, one would consume more nutrients and calories as in fresh fruit. This also means that part of the dehydrated fruit is usually higher for fibers and antioxidants than fresh fruit. The processes used to dehydrate fruit have a great impact on the content of vitamin and minerals, but the fruit, which is gently dried without chemicals, often retains a large part of its content of vitamin and minerals.

calories and sugars

commercially dried fruit is usually treated with preservatives and sweeteners that change the nutrition content. Even fruits that are not treated with woods will be sweeter than uncommon fruit, because the removal of water concentrates sugar in Fruit. Water removal also causes fruit lighter, which means that a person who eats the same amount of weight SUŠThe fruit as a piece of fresh fruit would consume more calories and sugar. It can be good for tourists or athletes who need a lot of fast energy from light, portable food, but for dieteers it can be problematic. In general, one half cup of dried fruit is considered equivalent to one cup of fresh fruit.

fiber and antioxidants

dehydration fruit does not change its fiber content, but weight change causes comparable part of the dried fruit to have more fiber than a piece of fresh fruit. This makes it very effective to relieve constipation and can also be useful in cholesterol reduction. Dried figs, raisins, apricots and data have a particularly high fiber content. The drying process also focuses on the content of the fruit of the antioxidants. Cherries, apples, figs and blueberries have a particularly high content of antioxidants.

vitamins and minerals

the way in which the OVOcehydrate, significantly affects its content of vitamin and minerals. Many commercially dehydrated fruit is pre -treated with sulfur dioxide or sodium sulphuris to prevent browning during the drying process that retains vitamin A and vitamin C in fruit but can get rid of thiamine. The heat in the dehydrator and exposure to air can reduce the content of vitamin C fruit. Cooking fruit before dehydration can help maintain carotene, which is distributed by the body into vitamin A, but reduces the content of vitamin C. Soaking or cooking before dehydration can also cause minor loss of minerals, but fruit maintains its mineral content during the drying process.

dried fruit vs. juice and lyophilized fruit

Dehydrated fruit is generally a much better source of nutrition than fruit juice. Although the juice keeps mana vitamins and antioxidants of fresh fruit is much higher in the dried fruit in fiber and usually has less sugar than most juices. Freezing dried fruit has much less waterthan dehydrated fruit, but is similar in terms of nutrients. Usually, however, the shelves are more stable and under the right storage conditions it takes longer. It also has a different texture and is lighter than dehydrated fruit.