In its
purest form, dried fruit is just fresh fruit with the water removed.
Dehydration, in fact, causes some nutrients to become more concentrated.
A 2005 study in Journal of the American College of Nutrition revealed that antioxidants in dried cranberries, grapes, and plums are twice as potent as those in the fresh fruits.
But
keep this in mind before launching a dried-fruit diet: A dried apricot
is a fraction of the size of a fresh one, but the two pack the same
number of calories and amount of sugar. “We eat with our eyes, so we’re
likely to consume more pieces of dried fruit than we should,” says
Chrissy Wellington, a nutritionist in Lenox, Massachusetts. A cup of
fresh fruit makes up one portion. When eating dried fruit, have a
smaller helping—for example, a quarter cup of raisins.
Watch for
added sweeteners (sugar, corn syrup), particularly in tart fruits, like
cherries and cranberries. Also, take note of the ingredient list: Only
the fruit should be listed. Look for packages that say “no sulfites,” a
preservative that maintains color. Dried fruit shouldn’t look like the
original; while it might not be pretty, brown and shriveled is your best
bet. Remember: Dried fruit is not candy, so it shouldn’t taste like it
is.
credits: realsimple.com
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