Tuesday, June 21, 2011

Preserved and Dried Fruit Vs Fresh Fruit nutrition

If you're choosing, would you rather have raisins, or fresh grapes? It may be surprising for you to learn that there are differences in the middle of dried fruits and fresh fruits.

Produce departments in most areas are filling up with berries and cherries, and they commonly look more intelligent than dried fruit. But some people, nutritionists say, prefer dried fruits.

Dried Fruit

One registered dietitian has said that dried fruit doesn't have to be washed or ready or peeled, which makes it easier to serve, especially to children.

Preserved and Dried Fruit Vs Fresh Fruit nutrition

Dried food is easier to handle and pack, and it's non-perishable and portable, but it can consist of more fat when you compare it with fresh fruit. Cusine values also can change, depending on how the dried fruit is prepared.

Nutritional experts say that because of the water used in keeping fresh furnish fresh, they can help to fill up your stomach more, and you'll get more fruit Cusine with fewer fat consumed.

Fresh fruits are simply rich in fiber, potassium, folate and vitamins C and A. Dried fruits have health benefits as well, but the process of drying the fruit can leach some of the nutrients from it.

Nevertheless, dietitians will tell you that dried and fresh fruits can each play a role in helping to satisfy your sweet tooth. This helps you to combat obesity, and the dried varieties make it easier to get your four fruit Cusine servings each day.

Researchers have discovered that when you dry blueberries, they unmistakably come to be richer in antioxidants by four times over fresh blueberries. But drying processes can cause nutrients to be lost, and sometimes there will be sugar added as well. So most nutritional experts believe that fresh fruit is good for you, nutritionally.

Pretreatments that take place before the drying process, which consist of adding sulfur dioxide, can help to protect some of the nutrients, while at the same time degrading others. The sulfur dioxide preserves vitamins C and A, but destroys thiamine. Oftentimes, vegetables or fruits are steamed, or boiled briefly before they are dried, to help speed the drying process up and to kill microorganisms. This preserves thiamine and carotene but it causes a loss of vitamin C. Exposure to oxygen and light while the drying process can also degrade nutrients even further.

Drying with high heat can sell out the productive level of protein that your body gets from the food you eat. The protein is still there, but not as unmistakably absorbed by your body. Fruit Cusine changes with the drying process, while it helps some nutrients and degrades others. The intensity of the drying process, depending on the fruit involved, will have discrete effects on the fruit you will eventually eat. Some of the effects are good, some not so good, and some parts of the dietary Cusine in fruits does not convert appreciably when dried.

On the determined side, dried fruit has other benefits also increased antioxidants. It is high in fiber, so it can be helpful in controlling diabetes, lowering blood cholesterol and helping to relieve constipation. Dried fruit is also a lot healthier than sugary snacks. And it's a quick energy source for athletes.

So... Dried fruit is good in some ways and worse in others, as far as fruit Cusine statistics go. Eat dried fruits for snacks, but remember to consist of four servings of fresh fruit in your diet a day.

Preserved and Dried Fruit Vs Fresh Fruit nutrition

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