Benefits of dried fruits and vegetables

The convenience of dried fruits and vegetables is undeniable, but be careful when choosing and using them for the health of the whole family.

Many people mistakenly believe that canned, dried fruits and vegetables have less nutritional content than natural fresh produce. Not really, according to Dr. Dinh Thi Kim Lien, Head of Nutrition, Bach Mai Hospital, on the contrary, nutrients are not lost because dried, canned vegetables are often harvested in the right season. The most ripe time for quality. Even after drying, some types will have a stronger or sweeter taste than fresh fruits due to the reduced amount of water and other ingredients. For example, the amount of polyphenols (a very good antioxidant) is significantly increased in dried fruit. These products are also high in fiber, minerals, vitamins A, B1, B2, B3, B5, B6, trace elements, potassium, calcium, iron ..., and darker cabonhydrate complex. They work to help the body reduce the risk of disease and increase the ability of the immune system to function. In terms of energy, on average, 100g of dried fruit contains about 250 calories and 1-5g of protein, more energy than fresh fruit.

Not to mention drying fruits and vegetables is a traditional way to preserve, store longer than refrigeration. Today, people can keep dry products for long periods of time with modern drying technology, avoiding products exposed to oxygen, light and high temperatures ... to retain quality, taste, natural color.

The advantage is that, but the drawback is that dried vegetables are often processed by industrial lines, which can contain sulfur dioxide causing asthma attacks, allergies in sensitive people. In addition, high sugar, acidity, and overeating can cause heat and tooth decay in young children.

If the original product is not fresh, not selected and carefully processed, the risk of bacterial infection, moisture and mold after processing is very high. Vegetables and fruits are subjected to chemical treatment before drying, some products also use food colors or industrial flavors, in the long run, completely unhealthy and do not be overused when you see them. convenient.

Because they are instant dried products, food hygiene and safety is the first criteria when choosing to buy products. Buy clearly branded, industrially packaged packaging to avoid the purchase of products manufactured by small, unsecured facilities. If not kept in a cool, dry place, the product is easy to degenerate, mold, carcinogenic origin.

For vegetables, beans, when opened, should be used immediately, not washed again, because so you accidentally removed half of the calcium in it. Some vegetables and fruits have to be soaked in water before using. If they see any changes in color, they have been poisoned.

Of course, in any case, fresh fruits and vegetables are better but not always handy and timely, especially for busy people. And fat people need to limit the amount of dried vegetables in the meal, pay attention to green vegetables and fresh fruits that are high in water, low in calories.