To preserve foods longer fit for consumption, people have long since learned to handle them in different ways for long term storage. Take, for example, fruit. It turns out that if you dry them, they almost never lose their useful properties. Of course, dried fruit drying lose ascorbic acid. But the content of other nutrients per unit volume will be even more because of their concentrated form than in the fresh fruit.
Familiar dried fruit – it dates, prunes, dried apricots and raisins. It is known that the highest-quality fruit perfectly dried in the sun. Naturally, this process is not fast. Therefore, to speed up the drying and obtaining use a variety of dried fruit dehydrators. What has been less useful to health and longevity.
Some fruits contain enough sugar. And before drying it must specifically add. This cherry berries, blueberries, cranberries. The berries are soaked before drying in syrup. And only then serves hot air to get the sweet fruits.
Such representatives are in the tropics, such as bananas, kiwi fruit or mangoes are dried with hot air always, because they contain large amounts of moisture. And in the manufacture of dried melon, papaya or pineapple sugar is added to most.
Obviously, with a healthy lifestyle are such fruits that are dried in the sun. Because they are undoubted benefits. And sweet they are due to the natural, they contain fructose. Thus obtained dried fruits also contain fiber, cellulose, vitamins and trace elements, polyphenols (antioxidants), pectin, inulin. This composition has beneficial effects on intestinal microflora, prevents the development of various diseases.
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