Both dried and fresh fruits are rich in antioxidants and fibers, which are beneficial for your health, but dried fruit has lost a small percentage of its vitamins during the dehydration process.

 

Dried fruit, including raisins, prunes and dried figs, are extremely popular products rich in antioxidants. From nutritionists’ point of view, dried fruits are similar to their fresh doubles. Still, there some key differences between both products.

 

Due to the fact that dried fruit contains less water than the fresh one, serving size portion is significantly smaller. According New York Times, half a glass of dried fruit is nearly equal to the one glass of fresh fruit.

 

The degree of the heat wherein the process of drying the fruit is carried out can destroy some of the nutrients and antioxidants. Therefore, dried fruit has lower levels of vitamin C than fresh fruit.

 

Some companies which are producing dried fruit add refined sweeteners, such as high fructose syrup or sucrose. This increases the calorie intake and glychemical index of some dried fruit. For instance, 100 gr. raisins contain 290 calories, compared to 69 calories for 100 gr. fresh fruit.

Chemical preservative, sulphur dioxide is mostly used as preservative in dried fruit (especially apricots). Health care organization warns that sulphur may cause life-threatening, including anaphylaxis (Anaphylaxis is a serious allergic reaction that occurs rapidly and is potentially lethal).

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Both dried and fresh fruits are rich in antioxidants and fibers, which are beneficial for your health, but dried fruit has lost a small percentage of its vitamins during the dehydration process.   Dried fruit, including raisins, prunes and dried figs, are extremely popular products rich in antioxidants. From nutritionists’ point of view, dried fruits are similar...