Dry Fruit

Dry Fruit product is organic product from which most of the first water content has been expelled either normally, through sun drying, or using specific dryers or dehydrators. Dried organic product has a long custom of utilization going back to the fourth thousand years BC in Mesopotamia, and is prized due to its sweet taste, nutritive esteem, and long time span of usability.

Today, dried natural product utilization is across the board. Almost 50% of the dried organic products sold are raisins, trailed by dates, prunes, figs, apricots, peaches, apples and pears. These are alluded to as “customary” or “conventional” dried natural products: organic products that have been dried in the sun or in warmed breeze burrow dryers. Numerous natural products, for example, cranberries, blueberries, fruits, strawberries and mango are mixed with a sweetener (e.g. sucrose syrup) before drying. A few items sold as dried natural product, similar to papaya, kiwi foods grown from the ground are frequently sugar coated organic product.

Dried organic products hold the greater part of the healthful estimation of new natural products. The particular supplement substance of the distinctive dried organic products mirrors their new partner and the preparing technique.

Health

Glycemic Index

Glycemic Index of Different Dried Fruits
Fruit Glycemic Index
Dates (brand or variety not specified) 62
Dried Apples (brand not specified) 29
Dried Apricots (brand not specified) 30
Dried Peaches 35
Dried Plums (Sun Sweet) 29
Figs (Dessert Maid) 61
Raisins (Sun-Maid) 54

Conventional dried natural product have a low to direct Glycemic Index (GI) – a measure of how a nourishment influences glucose levels. GI measures a person’s reaction to eating a starch containing nourishment (generally 50 grams of accessible sugars) contrasted with the person’s reaction to a similar measure of carbs from either white bread or glucose. Starch containing sustenances are delegated high (over 70), direct (56– 69), or low (0– 55) GI.

Foods with high fiber content by and large have a low GI. Be that as it may, different factors additionally add to a nourishment’s glycemic reaction, for example, the kind of starch or sugar exhibit, the physical normal for the sustenance network and the nearness of natural acids.

All examinations surveying the GI of dried natural product demonstrate that they are low to direct GI sustenances and that the insulin reaction is corresponding to their GI. Components thought to add to this glycemic reaction incorporate the thick surface of dried natural products when bitten; their entire sustenance network; the nearness of phenolic mixes and natural acids and the kind of sugar introduce (around half fructose in most customary dried organic product).