Peaches

Description

Nutritional information for dried peaches (per 100g):

• Calories: 239 kcal
• Carbohydrates: 62g
  • Sugars: 53g (naturally occurring sugars)
  • Dietary Fibre: 7g (supports digestion and gut health)
• Protein: 3g
• Fat: 0.4g (very low in fat)

Vitamins:

• Vitamin A: 1,400 IU (supports vision, skin health, and immune function)
• Vitamin C: 4.1 mg (provides antioxidant benefits and supports immune health)
• Vitamin K: 6 mcg (important for blood clotting and bone health)

Minerals:

• Potassium: 805 mg (helps regulate blood pressure and supports heart health)
• Calcium: 34 mg (supports bone health)
• Iron: 2.5 mg (important for red blood cell production and preventing anaemia)
• Magnesium: 32 mg (supports muscle and nerve function)

Health Benefits:

• High in Fibre: Supports healthy digestion and promotes satiety.
• Rich in Potassium: Helps maintain healthy blood pressure and supports cardiovascular health.
• Good Source of Antioxidants: Contains vitamins A and C, which protect against oxidative stress.
• Low in Fat: A nutritious, low-fat snack option.

Dried peaches are a nutrient-dense, naturally sweet treat that offers essential vitamins, minerals, and fibre, making them a healthy and flavourful snack.

Ingredients: Peaches, sulphur dioxide.

Sulphur dioxide (SO₂) is a chemical compound commonly used as a preservative in dried fruits and other food products. It acts as an antioxidant and antimicrobial agent, helping to preserve the fruit’s colour, flavour, and texture while extending its shelf life.

Why is Sulphur Dioxide Used to Preserve Dried Fruit?

1. Prevents Browning: Sulphur dioxide prevents the oxidation process, which can cause dried fruits to turn brown. This keeps the fruit looking fresh and visually appealing.
2. Preserves Flavour and Nutrients: It helps maintain the fruit’s natural flavour and nutrient content by slowing down the degradation process that would occur without preservation.
3. Inhibits Microbial Growth: Sulphur dioxide inhibits the growth of bacteria, moulds, and yeast, which can cause spoilage. This helps prolong the fruit’s shelf life and ensures safety.

While sulphur dioxide is effective in preserving dried fruit, some people may be sensitive to it, especially those with asthma or sulphite sensitivities. For those individuals, it’s important to seek out dried fruits labelled as sulphur-free or unsulphured.