Dried fruits are also very popular as nuts and seeds, because apart from vegetables and fresh fruits they can be kept for a very long time period reserving nearly all the vitamins not depending on the season and be a source of vitamins all the year round.
Thermal treatment of fresh fruit is not very healthy and useful as it kills many of vitamins, but the use of dried fruit excludes heat treatment and saves our time while cooking. Dried fruits are very rich with vitamins that are very important for a person; they give us balanced proportions of cellulose and organic acids. High content of minerals makes dried fruits an essential part of medical and daily ration. Dried fruits are famous for a high content of kalium, calcium, magnesium, iron and other minerals.
As it was mentioned above dried fruits contain balanced proportions of cellulose and organic acids as well as ballast substances which help to improve the digestion, for example, pectins.
One of the main components of dried fruits are easily absorbed carbohydrates (fruit and grape sugar) so called – fast energy resources for our body. Dried fruits almost do not contain fat and proteins.
For drying only fresh thoroughly processed and washed fruits are chosen that are normally dried at open air or using a special drying equipment at high temperature. After drying process the quantity of microelements and sugars increases up to several times in comparison with fresh fruits. Of course, dried fruits contain vitamins, but not in such amount as fresh fruits do.
Dried fruit must be kept in a dry, dark and ventilated place at the temperature up to +10°C. The keeping time is from 6 up to 12 months. It is possible to store dried fruits for a short time at a room temperature.
