Snack Mix Strips

Description

Nutritional information for the dried fruit mix (per 100g), containing peaches, pears, apples, and apricots:

• Calories: 250-280 kcal
• Carbohydrates: 65-70g
  • Sugars: 55-60g (naturally occurring sugars)
  • Dietary Fibre: 7-9g (supports digestion and promotes gut health)
• Protein: 2-3g
• Fat: 0.3-0.5g (very low in fat)

Vitamins:

• Vitamin A: 1,000-1,500 IU (supports vision and skin health)
• Vitamin C: 4-7 mg (boosts immune function and promotes healthy skin)
• Vitamin K: 4-6 mcg (aids in blood clotting and bone health)

Minerals:

• Potassium: 700-1,000 mg (helps regulate blood pressure and supports heart health)
• Calcium: 20-40 mg (important for bone health)
• Iron: 1.5-2.5 mg (supports red blood cell production and helps prevent anaemia)

Health Benefits:

• Rich in Fibre: Promotes healthy digestion and helps maintain regularity.
• Natural Energy Boost: Provides a quick source of energy from naturally occurring sugars.
• Source of Antioxidants: Contains vitamins A and C to help protect cells from oxidative stress.
• Low in Fat: A heart-healthy, low-fat snack option.

This dried fruit mix is a nutritious and flavourful snack option, providing essential vitamins, minerals, and fibre to support overall health and well-being.

Ingredients: Peaches, Pears, Apricots, 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.