Are dehydrated fruits still nutritious? Is dehydrated dried fruit still nutritious

Dehydrated fruit is made by artificially heating to remove most of the water from the fruit, this food ensures the original taste of the fruit, and the fruit still retains dietary fiber, antioxidants and minerals. Therefore, dehydrated fruits are highly nutritious, and the fiber in the peel can be eaten into the human body.

Suggestions: It is recommended that dehydrated fruits can be eaten, but do not overeat, especially for the elderly with diabetes, in addition, children should also try to eat as little as possible, because they contain additives. You can eat more fresh fruits.

Many people believe that food loses some of its nutrients during the dehydration process, so it is believed that dehydrated fruits are not as nutritious as fresh fruits. But in reality, they don't differ much in terms of major nutrients such as vitamins.

Essentially, dehydrated fruit simply reduces water, but is the same thing as fresh fruit, retaining almost all minerals and vitamins. Removing the liquid does not mean complete drying. Dehydrated fruits typically retain 25% of their moisture to ensure softness and mouthfeel.

In addition, dehydrated products are easier to chew and retain the aroma of most of the fresh food.

However, there are some dehydrated fruits that will remove all the water, such as banana chips being an example. This product retains most of the nutrients and has a crispy and refreshing taste. As an alternative to high-fat snacks, these dehydrated fruits can satisfy the appetite without adding extra empty calories.

It is important to remember that dehydrated fruits contain a lot of glucose while retaining nutrients. This means that people who care about their blood sugar levels should be cautious about consuming dehydrated products, otherwise it can easily lead to a sharp increase in blood sugar levels.

It depends on what kind of dehydrated fruit it is.

Dehydration is a technique. The "fruit and vegetable crisp" sold in the market (is that the name?) It's a good dehydrated fruit, and there are some dehydrated vegetables. Because he introduced German technology, he was only dehydrated, and his nutrients were relatively less lost.

Like the dried apples and dried bananas produced by Tianwo, they are relatively poor, but they are still good.

But for example, the dehydrated vegetables sent in instant noodles are basically not nutritious, and they are relatively low-grade and old technology, and the nutrients are basically lost.

Of course, dehydrated vegetables and fruits are still nutritious, but some water-soluble vitamins will be lost, so there is no major problem.

Yes, it's just that it's less valuable than the original.

Dehydrated vegetables are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. It is not only easy to store and transport, but also can effectively regulate the off-peak season of vegetable production. The original color and nutrients of vegetables remain basically unchanged, and they can be restored by immersing them in clean water when eating, and retain the original color, nutrition and flavor of vegetables.

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Nutrition is definitely still there. The loss of freeze-drying will be a little less, and the drying will be more. There are two steps in the dehydration process that are the most harmful to the nutrients of fruits, one is that high temperature is very unfriendly to vitamins, and the other is that high temperature promotes oxidation reactions that cause changes in some nutrients, such as iron in apples, which obviously changes from bright to dull.

Due to low temperature and vacuum, freeze-dried fruits will lose less nutrients than air-dried, dried and fried dried fruits. Of course, as long as it is processed, almost all of them are lost, and the nutrition is not comparable with the original fruit.

The significance of processing is to extend the shelf life of fruits while retaining certain nutrients, so that people can supplement vitamins through fruits in cold winter and other environments.

Dehydrated fruits are nutritious, such as dried red dates and raisins. However, the nutrition of dehydrated fruits is not as good as that of fresh vegetables and fruits, because during the processing process, some heat-resistant nutrients in fresh fruits, such as vitamin C, vitamin B, polyphenols and other substances are consumed and decomposed, and contain additives.

Fruits are still nutritious after dehydration, but the nutrients will decrease with the loss of water, and it is not recommended to eat fruits dehydrated.

The nutritional value of fruit changes after dehydration, but it is not necessarily better or worse than fresh fruit. Dehydration increases the nutrient and calorie density of the fruit, so eating dried fruit consumes more nutrients and calories than the same serving of fresh fruit. On the other hand, dehydrated dried fruits are also usually higher in fiber and antioxidants than fresh fruits.

In fact, the dehydration process mainly affects the vitamin and mineral composition of the fruit, but if it is not dehydrated with chemicals, the fruit tends to retain most of the vitamins and minerals.

Calories with sugar.

Commercial dried fruits are often processed with preservatives and sweeteners, thus altering the nutritional content. Even if it is not treated with sweeteners, the sugar content of dried fruits will increase due to the removal of moisture. Dehydration makes fruit lighter, meaning that eating the same amount of dried fruit will consume more calories and sugar than fresh fruit.

This is good for people who need a lot of instant energy, such as hikers or athletes, as the fruit is lightweight and easy to eat, but it is clearly not good for dieters. Overall, half a cup of dried fruit provides as much calories and sugar as a cup of fresh fruit.

Fiber with antioxidants.

The fiber composition of dehydrated fruit does not change, but the weight change will make the proportion of fiber higher than that of fresh fruit. Therefore, eating dried fruits is very effective in relieving constipation and helps lower cholesterol levels. For example, dried figs, raisins, dried apricots, and dates are particularly high in dietary fiber.

The dehydration process also concentrates the fruit's antioxidant components. For example, dried cherries, apples, figs, and blueberries are high in antioxidants.

Vitamins & Minerals.

The method used to dehydrate fruit has a significant impact on the vitamin and mineral composition. Many commercial dried fruits are processed with sulphur dioxide or sulphites to prevent them from turning brown during the drying process, which protects the fruits from vitamins A and C but removes thiamine (vitamin B1). The heating and exposure of the dehydrator to the air can also reduce the vitamin C content in the fruit.

Boiling fruit before dehydration helps protect carotene (the body breaks it down into vitamin A), but reduces vitamin C. Soaking or cooking before dehydration can also cause some mineral loss, but mineral components are usually retained during the dehydration process.

Comparison of dried fruits with fruit juice and freeze-dried fruits.

Dehydrated fruits are generally more nutritious than fruit juices. Although fruit juices retain many vitamins and antioxidants, dried fruits are higher in fiber and have relatively less sugar. Freeze-dried fruits have less water than dehydrated fruits, but their nutritional value is about the same; In addition, it has a longer and more stable shelf life.

Dehydrated fruit is a kind of preserved fruit made by artificially heating to remove most of the water in the fruit. It not only looks good, but also ensures the original taste of the fruit, reduces the loss of nutrients, and makes this kind of preserved fruit popular with the majority of young people.

Quality characteristics. 1. Low nutrient loss: The contact surface between the pulp and the external liquid in the processing process is small, so its nutrient loss is greatly reduced.

2. Good appearance In addition to having the shape and appearance of the fruit, it also preserves the original color of the flesh well and is translucent. Generally, the color of the preserved fruit processed by the green-fleshed varieties is dark green, and the color of the preserved fruits processed by the yellow-fleshed varieties is golden and very attractive.

3 Taste The preserved fruit contains about 25% sugar, 20%-22% water, and less than 1% total acidity, which is sweet and sour, moderately soft and hard, and has a strong original taste of wild kiwifruit.

4. Long shelf life Food plastic bag packaging can be stored for more than 1 year at room temperature, and its original color and flavor are basically unchanged.

Factors influencing quality.

1 Ripeness It directly affects the quality of the preserved fruit, if the ripeness is too low, it does not absorb sugar during processing, and the preserved fruit produced has a heavy astringency; If the ripeness is too high, it is easy to rot when the sugar is boiled, and the shape of the preserved fruit produced is not neat, and the sugar content of the preserved fruit is too large.

2 Drying temperature The drying temperature (especially the early temperature) should not be too high, otherwise the outside of the preserved fruit is prone to a hard shell, and the inside of the preserved fruit is still wet, which affects the taste and shelf life.

Dehydrated Hold Late Fruit is a kind of preserved fruit made after removing most of the water in the fruit section of the stove plum after artificial heating. It not only looks good, but also ensures the original taste of the fruit and reduces the loss of nutrients, making this kind of preserved fruit popular among young people.