Dried fruit and vegetable is a convenient and delicious snack, but different processing methods will affect its nutritional value. This paper will introduce three common dry processing methods of fruits and vegetables to help readers understand their advantages and disadvantages.

grilled

Baking is a simple and natural dry processing method of fruits and vegetables, without adding extra sugar and oil. Although there are some losses in the production process, it can maintain the original nutritional value and is a healthy snack choice.

Vacuum low temperature dehydration

Vacuum low-temperature dehydration is a dry processing method of fruits and vegetables without adding sugar and oil, which can maintain the original nutritional value. It evaporates the water in the fruit through low-temperature dehydration, thus achieving the effect of preservation.

deep-fry

Frying is an unhealthy dry processing method of fruits and vegetables, which will lead to oil infiltration, and make the fat content of fruits soar from less than 1% to 10% or even exceed 15%, greatly reducing the nutritional value and health. Therefore, frying dried fruits and vegetables is not recommended.

nutritive value

Even if drying and low-temperature dehydration are adopted, the nutritional value of dried fruits can not be compared with that of fresh fruits. However, dried fruit still retains the dietary fiber, minerals and antioxidants of fresh fruit, especially the minerals and antioxidants are concentrated, which is a good choice to supplement these two nutrients.

Snacks or nutritious food

Although dried fruit can't completely replace fresh fruit, it still has its unique charm as a snack or nutritious food. While enjoying delicious food, you can also easily supplement nutrition.