How To Cook Drying Fruits And Vegetables. Benefits And Harms (Part Two) - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Drying Fruits And Vegetables. Benefits And Harms (Part Two) - Recipe

CHAPTERS (Table Of Contents)

Learn how to cook "Drying of fruits and vegetables. Benefits and harms (Part Two)". Delicious recipe.

We continue with the second part, dedicated to the drying of fruits and vegetables , in which we will see how to choose the right dried fruits, we will consider the benefits and harms of them.

How to choose the right dried fruit?

If you do not dry the fruit yourself, but get ready-made, you need to know how to recognize quality products. Here are some recommendations:

dried fruits have a slightly darker color than the characteristic fruit; apricots and pears turn brown;
dried fruits do not stick to hands, have a pleasant natural aroma;
there are no traces of mold and the presence of living organisms on them.

Dried golden apricots (and other fruits) that are commercially available are pre-treated with sulfur dioxide, so they cannot be defined as completely natural and environmentally friendly products. We can remove sulfur dioxide from dried fruits by pre-soaking them in water.

Useful properties of dried fruits and vegetables

Dried fruits and vegetables retain much of the vitamins and other nutrients contained in fresh. They are useful for beriberi, depression, anemia, heart disease, and are an excellent source of natural vitamins in winter.

For example, dried apricots and raisins are very suitable for consumption to strengthen the heart. Apples, and especially their dried peels, help with increased intracranial pressure and swelling.

Dried green spices and leafy vegetables are an excellent source of magnesium needed to strengthen the nervous system.

Dried vegetables and fruits are often used in long hikes and expeditions in combination with protein products.

Harm from the consumption of dried fruits and vegetables

It should be remembered that these products contain high concentrations of all substances in them. By eating about 100 grams of dried fruits and vegetables, you get 5 times more nutrients than you will get from fresh options.

In dried form, these plant products may be contraindicated for diabetics due to high glucose levels, and people with allergies should be extremely careful, especially those who are able to cause allergies in large quantities.

Sufferers of gastrointestinal diseases to consume dried plants in the cooked state.

How To Cook Drying Fruits And Vegetables. Benefits And Harms (Part Two) - Recipe

CHAPTERS (Table Of Contents)

How to choose the right dried fruit?

Useful properties of dried fruits and vegetables

Harm from the consumption of dried fruits and vegetables

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