Dry fruit
Dried fruit is a fruit whose most water content has been lost either naturally by drying in the sun or by using special dryers. Drying or dehydrating is one of the common methods for long-term food preservation. Traditional dried fruits such as dates, raisins, figs, apricots and apples have long been consumed in countries such as Iran, Egypt, Iraq and Turkey, but nowadays almost all fruits are sold dry in stores. The percentage of water, calories, and the amount of vitamins and minerals varies depending on the type of fruit, but in general, it can be said that half a cup of dried fruit is equal to one cup of fresh fruit.
Dried fruits also contain more fiber and have more antioxidants called phenol than fresh fruit. Fiber fights heart disease, obesity and some types of cancer. Phenols also help fight against heart diseases, diabetes, various types of cancer and degenerative brain diseases.
What are the properties of dried fruit?
