Apricots

Description

Nutritional information for dried apricots (per 100g):

• Calories: 241 kcal
• Carbohydrates: 63g
  • Sugars: 53g (naturally occurring sugars)
  • Dietary Fibre: 7.3g (supports digestion and gut health)
• Protein: 3.4g
• Fat: 0.5g (very low in fat)

Vitamins:

• Vitamin A: 1800 mcg (supports vision, skin, and immune health)
• Vitamin C: 1 mg (provides antioxidant benefits and boosts immunity)
• Vitamin E: 4.3 mg (promotes skin health and protects cells)

Minerals:

• Potassium: 1160 mg (helps regulate blood pressure and supports heart health)
• Iron: 2.7 mg (aids in red blood cell production and prevents anaemia)
• Calcium: 55 mg (important for bone health)
• Magnesium: 32 mg (supports muscle function and energy production)

Health Benefits:

• High in Fibre: Supports digestion and helps regulate blood sugar levels.
• Rich in Antioxidants: Contains vitamins A and E, which protect against cell damage.
• Promotes Heart Health: High potassium content helps regulate blood pressure and reduces the risk of heart disease.
• Supports Eye Health: The vitamin A in dried apricots promotes good vision and skin health.

Dried apricots are a nutrient-dense snack, providing essential vitamins, minerals, and fibre while offering natural sweetness.

Ingredients: Apricots, 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.