Mixed Dried Fruit

Description

Nutritional information for mixed dried fruit (per 100g), which typically includes dried apricots, peaches, pears, prunes, and apples:

• Calories: 250-280 kcal
• Carbohydrates: 65g
  • Sugars: 55-60g (naturally occurring sugars)
  • Dietary Fibre: 8-10g (supports digestion and promotes gut health)
• Protein: 2-3g
• Fat: 0.3-0.5g (very low in fat)

Vitamins:

• Vitamin A: 1,500-2,000 IU (supports vision and skin health)
• Vitamin C: 4-7 mg (boosts immune function)
• Vitamin K: 5-8 mcg (important for blood clotting and bone health)

Minerals:

• Potassium: 900-1,100 mg (helps regulate blood pressure and supports heart health)
• Calcium: 30-40 mg (supports bone health)
• Magnesium: 30-35 mg (supports muscle and nerve function)
• Iron: 1.5-2.5 mg (helps prevent anaemia and supports red blood cell production)

Health Benefits:

• Rich in Fibre: Aids in digestion and promotes satiety.
• High in Potassium: Helps regulate blood pressure and supports cardiovascular health.
• Source of Antioxidants: Provides vitamins A and C, which help protect cells from oxidative stress.
• Low in Fat: Offers a healthy, low-fat snack option with natural sweetness.

This mix provides a balanced combination of essential nutrients, offering a delicious and healthy snack that supports overall well-being. Keep in mind that exact nutritional values may vary depending on the specific fruits included in the mix.

Ingredients: apricots, peaches, pears, prunes, apples, 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.