Nectarines

Description

Here’s the nutritional information for dried nectarines (per 100g):

• Calories: 325 kcal
• Carbohydrates: 83g
  • Sugars: 63g (naturally occurring sugars)
  • Dietary Fibre: 9g (supports digestion and promotes gut health)
• Protein: 2.7g
• Fat: 0.6g (very low in fat)

Vitamins:

• Vitamin A: 1,500 IU (important for vision and skin health)
• Vitamin C: 4 mg (supports immune function and skin health)
• Vitamin K: 4.1 mcg (aids in blood clotting and bone health)

Minerals:

• Potassium: 1,050 mg (helps regulate blood pressure and supports heart health)
• Magnesium: 30 mg (supports muscle function and energy production)
• Calcium: 30 mg (important for bone health)
• Iron: 1.9 mg (supports red blood cell production and helps prevent anaemia)

Health Benefits:

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

Dried nectarines are a nutritious and flavourful snack, offering natural sweetness along with essential vitamins, fibre, and minerals.

Ingredients: Nectarines, 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.