Losing moisture in the course of drying, fruit decrease in volume, but keep the caloric content of fresh fruit and a full range of minerals. Therefore, replacing candies with dried fruits, you shouldn't consume them in a large number.
Many diets include fresh fruit in a daily diet, but to equate the recommended norm to dried fruits – it means to receive in 3-5 times more of calories. Knowing such ratio, it is possible to derive for himself a benefit maximum, having taken to the road or for work of all a handful of raisin, a fig or prunes. For replacement of a glass of fresh fruit ¼ dried there are enough.
What occurs in the course of drying
The most important change which happens to fresh fruit in the course of drying – it loses moisture. Technologists claim that moisture nevertheless remains within 20%, but its reduction also influences high caloric content. For example, if in 100 g of an apricot of 44 kcal, then when drying from this weight there are only 20 g with the same caloric content.
But the caloric content of dried fruit can be and is even higher if the producer placed previously fresh fruit in syrup. The fruit sour on taste or having not really bright coloring are exposed to such technology. Syrup is made of calculation of 150 g of sugar on 1 l of water., It seems, it and is a little, but additional sugar is present. Buying dried fruits in shop in packing, it is necessary to take an interest whether the sugar syrup was used. Though not each producer mentions it. There is an opinion that the dried-up fruit differ from fresh only in the increased caloric content, and vitamins and minerals remain in former ratios. But it depends in many respects on technology of drying. Large producers, to accelerate process often blanch fruit in the boiling water. Action takes only several minutes, but partly destroys vitamins. Then drying is carried out in huge installations - dehydrators at a temperature of 70-80 degrees not to evaporate 2/3 moisture yet. After that temperature decreases till 45-55 depending on a concrete kind of fruit. Passing all steps of production technology, fruit leave at themselves calories and minerals which in them there is exactly so much, as well as in fresh.
We dry
Certain way though to reduce a little caloric content – to dry up independently. Especially if these fruit from own garden. There are several ways, including an oven and special dryers for fruit which are on sale in wide assortment. Some prefer to use the microwave oven. All this it is possible to unite a baking plate one name – artificial drying. However you shouldn't forget also about an old "antiquated" way when the apples and pears cut by thin pieces are displayed on white paper and are left in the aired placement on about two weeks. It is clear, that speed not that which is available in the electric dryer and needs to be chosen sunny days and periodically to stir and mix future dried fruits. But in them there will be more vitamins and not to be added calories from a sugar syrup.