Among the variety of dried fruits, apples are the undoubted leaders, especially during seasonal beriberi. This is due both to the traditional prevalence of various varieties of garden trees, and the undeniable value of their fruits. According to experts, the apples seem to contain elements of the periodic table.
However, under normal storage conditions, they retain their nutritional value only for 2 months of ripening. Therefore, you can provide yourself with such a pantry of healing substances until the next harvest using such a simple method as drying fruits. Contrary to the opinion that there are fewer useful substances in dried apples, this analogue of fresh fruits is a serious competitor to the latter. What is the "highlight" of dried apples, how to cook and apply them correctly, our article will help you figure out contraindications.
Heat treatment of apples involves only getting rid of the liquid while maintaining all the useful properties. At the same time, the vitamins, acids, and minerals they contain do not lose their originality even until the next harvest.
For greater persuasiveness, get acquainted with the composition of substances important for the health of the old and young substances in these dried fruits, namely:
The value of dried apples also lies in the long-term preservation of proteins, fats, carbohydrates, dietary fiber, starch, and essential oils.
The calorie content of apple drying remains the same as that of fresh apples of any variety and color. So a fresh fruit weighing up to 120 g and a lighter dried to crispiness will have 60 kcal each. And 100 g of dried apples contains up to 250 kcal. Only moist storage conditions can affect the calorie reduction.
These numerous valuable components of dried apples help the human body with various diseases. Thanks to fiber, the development of beneficial microflora in the intestine is activated, the removal of toxins, and constipation is prevented. And if, with increased acidity, the use of fresh fruits is limited, then the benefits of drying are undeniable.
The presence of iron in dried apples makes them very useful for anemia, and phosphorus for brain function. B vitamins affect the improvement of metabolism, the stabilization of the nervous system. These dried fruits also help the body to absorb calcium, which is of decisive importance in pathologies of the musculoskeletal system. This mineral also has a beneficial effect on the activity of the urinary system, the regularity of excretion of fluid from the body.
Those who want to lose weight can fearlessly include dried apples in their diet. Such dried fruits are very effective as a fragrant, tasty prophylactic against obesity. Eating only about 10 slices of dried apples can be an alternative to dinner or sweets.
They are able to increase immunity, improve memory, increase hemoglobin and prevent premature aging like fresh "rejuvenating" apples.
We offer you to get acquainted with some of the intricacies of using dried apples for certain diseases.
With diabetes mellitus, the metabolic processes of carbohydrates and water are disturbed in the body. As a result, the functioning of the pancreas is disrupted. Based on this, endocrinologists suggest using dried apples with extreme caution. In particular, it is not recommended to take them directly with food. This is due to the fact that during drying, moisture evaporates and the concentration of sucrose (glucose) increases. However, this does not mean a complete ban on such healthy dried fruits.
It is advisable to use compotes from this tasty preparation without the addition of sugar and other dried fruits. A light, tasty and healthy drink prepared in this way can even be drunk instead of water.
To make a decision to include dried apples in your diet, diabetics should consult with their doctor, nutritionist.
In inflammatory processes of the pancreas (pancreatitis), a special diet is required. And this significantly reduces the list of acceptable food, including vitamins. Since this disease in the acute phase involves a rather meager diet up to starvation, and foods with fiber are excluded. But with chronic pancreatitis, dried apples are one of the few dried fruits allowed.
Those suffering from pancreatitis should exercise moderation when using them. This applies to both the quantity and the method of preparation that is gentle on the pancreas. It is best to cook dried apple compote with the addition of a small amount of sugar or a quality substitute. According to users, such a drink turns out to be tasty, fragrant, absolutely harmless.
The easiest way to use these dried fruits is to replace your evening meal with them. To reduce calories, it is recommended to soak 100 g of dried apples before eating, and then use it without combination with other products. Such daily use of dried apples without radical changes in diet allows you to lose up to 3 kg in 1 month.
Along with this, you can use some types of diets, where dried apples are the "first violin", namely:
It should be remembered that apple drying will become an alternative to exhausting weight loss by refusing to use other products.
Dried apples for children in the form of drinks are introduced into the diet along with special vegetable and fruit mixtures. Starting from 6 months, babies can already be given a very healthy compote of dried apples. This drink is especially recommended for babies with gastric colic, intestinal diseases.
The recipe for making compote for babies is quite simple.
For it, you will need dried, but not overdried apples (20 g), water (250 ml). After washing, 10-minute soaking, dried fruits are poured with boiling water, boiled over medium heat for about 10 minutes and infused covered for up to half an hour. After that, the compote is filtered and cooled to room temperature. It can be slightly sweetened by adding a little honey.
Please note that this drink must be introduced into the diet carefully. Therefore, first give the baby 1 teaspoon to check the reaction of the body. In the absence of any deviations (redness, rash, etc.), the dose is increased to 2 spoons per 1 dose. The daily norm is up to 100 ml. The drink can be stored in the refrigerator for no more than 2 days.
When treating your child to a healthy drink made from these dried fruits, avoid mixing apples with other ingredients. This will allow his body to quickly get used to the drink. It is better to gradually supplement such compote with prunes, dried apricots, raisins in a couple of months.
You can “charge” your baby for health with the help of these dried fruits even during the period of gestation and lactation. However, here, as in all other cases, it is important to know the measure.
Pregnant women should not use purchased, but home-cooked organic products. Refusal of drying from the distribution network is due to the fact that non-natural allergenic additives can be used here. Therefore, it is better to cook them yourself at home. This can be done in this way:
One of the most affordable ways is dosed (up to 25 g) daily consumption of dried fruits. During pregnancy, it is also useful to brew dried apples together with rose hips (1 tablespoon of each ingredient). After half an hour of infusion, you can drink up to 3 glasses of this drug daily.
These dried fruits have a positive effect on the quality of breast milk, its consistency without any side effects in the baby. At the same time, fresh fruits can provoke an increase in the acidity of the mother's diet, and the child may experience colic.
At the same time, it should be remembered that excessive consumption of dried fruits can affect the weight gain of the future woman in labor.
A description of the merits of dried apples would be incomplete without a caveat about the "reverse side of the coin." After all, their reckless use can be fraught with certain pathologies of the body. Here we are talking, however, not about a complete exclusion, but about limitations.
Thus, the high caloric content, the specific gravity of sugar, fiber in dried apples suggests restrictions for diabetics and those who suffer from obesity, stomach ulcers, and acute pancreatitis. The acids present in the preparation can irritate the gastric mucosa. And this is especially harmful for gastritis.
This also has a negative effect in the presence of dental caries. Here, the reception of this valuable product in its pure form is very doubtful, and compotes are more appropriate.
Excessive passion for dried apples by pregnant and lactating women is excluded due to the possible appearance of unnecessary weight, toxicosis. And one more nuance - you should be careful about the bones in them. The fact is that, along with the beneficial vitamin B17, iodine, they also contain poisonous hydrocyanic acid, which, in excess, can cause serious consequences. It is safe for health to eat no more than 5 seeds.
In all cases, it is very important to follow the advice of doctors about the amount and time of consumption (before or after meals) depending on the type of disease. But the normal gastrointestinal tract can also respond to the uncontrolled consumption of such a product with constipation or diarrhea, stomach cramps.
Even the absence of any diseases does not imply excessive consumption of dried apples. Especially here to focus on purchased options. After all, unscrupulous manufacturers often use a toxic sulfur dioxide preservative to make dried fruits more attractive. Many people are very sensitive to it. In this case, symptoms such as: headache, nausea, cough, sore throat may occur.
And if we add to these problems such a mercantile moment as the price for 1 kg from 115 to 800 rubles, then it is much more profitable and safer to dry apples with your own hands.
Drying these fruits at home requires simple steps such as:
To protect the workpiece from oxidation, several methods are used. This can be boiling (blanching) in boiling water or immersion in weak saline or acetic solutions for several minutes. When planning the use of a future product in desserts, short-term aging of slices in sugar or honey syrup is used. On the eve of drying, they are placed overnight in the refrigerator.
Remember, to avoid premature oxidation, fresh apples are processed in small pieces!
The choice of one or another method depends on the preferences of the producers, living conditions and weather. The most popular among gardeners is drying in the sun (air), in an oven, electric dryer or microwave oven. Each of them has its own characteristics.
This is the least economical way and does not require any expenditure of energy resources. It is carried out in summer at high air temperature.
Sliced apple slices are laid out on a flat surface (baking tray, mesh, etc.), covered with gauze, put in a sunny place or in partial shade. In addition, you can string slices on a strong thread, cover with gauze and hang in the sun, under a canopy.
Every day, future drying is turned over and the absence of penetration under the gauze of various insects is checked. For their full readiness, it will take 3-4 sunny days and a little more in partial shade. It is necessary to ensure that the raw materials at this time do not fall into the rain.
Initially, the baking sheet is covered with parchment and placed in an oven preheated to 80 ° C. After half an hour of heating, the temperature decreases by 10 ° C and slices of apples are laid out on a baking sheet to evaporate moisture from them. This goes on for approximately 5 hours. After that, the slices are turned over to the other side, and the temperature is reduced to 50 ° C. In this mode, they are dried for another 4 hours with constant turning.
Drying in an electric dryer carried out at temperatures up to 60 ° C for 8 hours. Slices of apples are laid out in a pallet in one layer.
Drying in the microwave only lasts up to 5 minutes. At a power of 200 W, 2 times in 1 minute, you need to constantly turn the laid out slices. However, we are talking about the duration of drying one small batch of milkings. With the operational harvesting of a small number of apples, this is considered the fastest way to dry.
In all cases, the readiness of drying is characterized by the absence of juice release, stickiness of the pulp, brittleness when squeezed in the hand. In finished products, the skin should fade. At the same time, dried apples turn light brown in the oven, and creamy in the microwave.
When choosing any of the methods, it is important to take into account the need for the amount of workpiece. After all, the remaining unused dried apples may lose their value. Therefore, one of the guidelines here can be data on the drying yield of 1 kg of fresh apples up to 120 g. This is due to their dehydration up to 90% of the total weight. But vitamins, minerals under natural conditions (in the air, the sun) are preserved as much as possible.
Among the various uses of these affordable vitamin-mineral concentrates, classic drinks are particularly popular. After all, even with heat treatment, they retain the maximum amount of their useful properties. Therefore, they are included in the diet, both for therapeutic purposes and for the prevention of diseases.
It is prepared from just 0.5 cups of dried apples per 1 liter of water. After sorting, the drying is washed and dried. When placed in boiling syrup, the sweetened drink is prepared within 30 minutes. This time can be reduced by pouring the slices with cold water and cooking for only 15 minutes.
This drink can be supplemented with cloves, cinnamon, chamomile, lemon balm, lemon juice. One of the clearest examples of such a drink is the Christmas uzvar. When combining them with other fruits, spices, herbs, you need to take into account the duration of their preparation. Combination options depend on individual tastes, indications, recommendations of doctors.
A decoction of dried apples differs from compote in the absence of sweet additives in the form of sugar, fructose, honey. This is not only a useful drink to quench your thirst, but also an effective invigorating agent. It is appreciated even by avid coffee lovers.
To prepare it, it is necessary to bring 200 g of drying, filled with 1.5 liters of water, to a boil and cook over low heat for 40 minutes. Then cool the resulting liquid, strain. To saturate the decoction with vitamin C, add honey and freshly squeezed lemon juice (one tablespoon each). When warm, it can be drunk instead of tea during cold weather. And in the summer, when stored in the refrigerator, it will be a pleasant soft drink.
An infusion of dried apples is a worthy competitor to drugs against colds, seasonal beriberi. With the help of this affordable drink, you can saturate the weakened body with vitamins, quench the thirst that occurs during the disease. This is a great addition to the treatment recommended by your doctor.
It is prepared very simply, without cooking. A few slices are poured with boiling water, a little lemon and honey are added. The volume of one preparation is calculated for 1 day.
Apples are the most common fruit in our country. Their benefits to humans are very great. Representatives of traditional medicine recommend including apples in the daily diet for people with low levels of hemoglobin in the blood, these recommendations are especially relevant for pregnant women and nursing mothers.
Traditional healers believe that these fruits should be eaten not only in their raw form, because the benefits of dried apples increase many times over.
Dried apples are a kind of preparation for the winter, but this type of fruit storage has many advantages over rolling compotes, preserves or jams. The main distinguishing feature of dried apples is that with such processing they do not lose their numerous valuable qualities at all. They can harm a person only under the condition of improper heat treatment or the use of chemical compounds in this process.
The composition of dried fruits includes a huge amount of vitamins, micro and macro elements that a person needs for the normal functioning of all organs and systems. Vitamins K, E and B are necessary to saturate the circulatory system; the benefits of ascorbic and other acids are invaluable for brain function; iodine, zinc, copper, magnesium, manganese, selenium, magnesium, iron and other elements must be present in the human body in the proper amount.
Dried apples promote good digestion due to their high content of pectin, dietary fiber and fiber. The proteins, acids, essential oils and phytoncides that are part of these fruits stimulate the metabolism and contribute to the formation of favorable microflora in the intestines.
The benefits of dried fruits are guaranteed to all lovers, but there are still people who are recommended to include this fruit without fail in their daily diet.
In addition to all of the above, dried apples have other features. They contribute to the speedy digestion of proteins and fats, protect a person from early aging, and even help improve mental processes such as memory, attention and logical thinking.
Not everyone knows that drying apples at home is very simple. However, purchased dried fruits can cause great harm to the body. The fact is that industrial drying of fruits involves fumigating them with burning sulfur. This is done to prevent darkening, because the appearance of dark apples scares off buyers. Manufacturers do not care at all that the benefits of apples after such processing are minimized, because the main thing for them is to sell their goods. To avoid unnecessary consequences, it is better to learn how to dry fruits at home.
Dried apples have a pleasant taste and contain a whole set of elements important for the human body. They can be used as an independent dish, added to tea, cereals, cook compotes from them. Dry apples are of particular value in winter and spring, when stored fresh fruits lose most of their useful properties.
Nutritionists advise eating dried apples during the period of weight loss for those who can hardly tolerate the absence of sweet foods.
These dried fruits can replace sweets to taste, while providing a feeling of satiety for a long time. They are rich in dietary fiber, which plays an important role in the digestive process.
Regular consumption of dried apples allows
Not only from fresh, but also from dried apples, you can prepare homemade cosmetics for daily face and hair care. Dried fruits cleanse and tone the skin, promote cell renewal, and stimulate hair growth.
Eating dry apples in large quantities can cause bloating, colic, and a set of extra pounds. .
Care should be taken if the apples are dried with pits. The seeds contain a dangerous substance that can decompose in the stomach into hydrocyanic acid, which is one of the strongest poisons. In order not to get poisoned, it is important to limit the use of apple seeds to 5 pieces per day.
Fruit acids and sugar, which are stored in apples after drying, can destroy tooth enamel, so rinse your mouth with water after eating dried fruits.
Dried apples do not contain saturated fats. If you do not abuse the product, the level of sugar in the body will not be exceeded.
Manufacturers of dried apples often use sulfur dioxide as a preservative. They process the product to improve the presentation. Sulfur dioxide helps apples retain their pleasant natural color and appetizing appearance. However, this substance is highly toxic. The most sensitive people after eating a small portion of processed apples feel a severe headache, nausea, and a sore throat. A strong concentration of preservative can cause coughing, choking, pulmonary edema.
100 g of dried apples contain 253 kcal, which is 12.12% of the recommended norm per day. At home, it is most convenient to measure the weight of the product with glasses.
Excessive consumption of dried apples in the last weeks of pregnancy can cause a woman to gain excessive weight, which can complicate the process of childbirth. It is contraindicated for pregnant women to eat dried fruits with artificial additives. In the diet of the expectant mother should be dried homemade apples.
Dried fruits are contraindicated for infants, as they can easily choke. From 6 months, you can offer the baby a diluted compote of dried apples. If the baby has teeth, under the supervision of an adult, you can give him a piece of dried apple soaked in water.
Due to the high calorie content and the large amount of sugar in the composition, the use of dried apples should be limited in case of diabetes, obesity and a tendency to rapid weight gain. The product should be completely excluded from the diet if you are allergic to apples, during a period of dental disease and exacerbation of ulcers.
In order for the use of dried apples to bring only benefits, it is better to harvest them yourself at home. To protect yourself from poisoning with toxic substances that may be part of a store-bought product, soak it in cold water for 30 minutes before use, then rinse.
Apples are one of the favorite fruits for many women. They are a source of vitamins and minerals. However, in the winter season, eating natural fruits is not always easy. In this case, healthy dried apples will be an excellent substitute.
Dried apples, of course, do not have such a rich composition as fresh fruits, but you can get a lot of benefits from them. Firstly, the dried product is stored much longer, and the amount of substances in it decreases very slowly. Secondly, the calorie content of dried fruits is only 253 kcal per 100 g of product, proteins - 2.2 g, fats - 0.1 g, carbohydrates - 59 g, which is why apples are recommended as an addition to the diet for losing weight women or those who follow behind the figure. It is also useful to eat dried apples for anemia or iron deficiency.
Nutritional value of dried apples
The dried product contains ash, starch, dietary fiber, mono- and disaccharides, organic acids (malic and citric). Of the minerals, it includes calcium, magnesium, phosphorus, potassium, sodium, iron, as well as vitamins E, A, C, PP and group B, as well as beta-carotene.
Dry apples and diet
Dried apples are especially useful for weight loss, as they very gently cleanse the body of toxins, while improving the functioning of digestion and the intestinal tract. With regular use, they contribute to the formation of their own beneficial bacteria. A decoction of dried apples is especially useful for these purposes. To prepare it, you need to pour 200 g of the dried product with 1 liter of water, bring to a boil and keep on fire for 15 minutes. Then strain and take 250 ml in the morning in the afternoon and in the evening before meals.
Harm of dried apples
All fruits are not only delicious treats, but also beneficial for the body.
The leader among them is an apple.
Thanks to a unique set of vitamins, microelements, biologically active substances, this fruit is used in cooking, cosmetology, and traditional medicine.
The health benefits of apples have been known for a very long time.
It is not for nothing that this fruit has become the main attribute of many legends, myths, even the multibillion-dollar Apple company chose it as the logo of its products. Availability, rich taste, useful properties of apples - these are the main advantages that allowed him to be one of the most popular fruits in the world.
Useful properties of apples are hard to underestimate. The composition of the fruit includes 86% water, when consumed, thirst is quenched, in addition, it contains:
Potassium. This microelement is necessary for the functioning of the heart muscle, kidneys, and has a slight diuretic effect. 100 g of the product contains 270 mg of this macronutrient.
Calcium strengthens tooth enamel, bones.
Iron necessary to prevent anemia, effective in the fight against anemia. The fruit contains 2.2 mg of this substance, therefore the benefits of apples for the body are especially great for children and pregnant women.
Phosphorus, zinc in sufficient quantities provides immune protection, improves brain activity.
More than 2 mg iodine normalize the functioning of the thyroid gland.
Vitamin C(9mg) is found in greater quantities in acidic fruits. It strengthens blood vessels, reducing their permeability, binds toxic substances, takes part in the synthesis of collagen. Also, everyone knows the antiviral, antimicrobial, anti-inflammatory effect. Apples improve the body's resistance to infections, strengthen the immune system. One medium fruit contains a quarter of the daily value of vitamin C.
Pectin accelerates the excretion of toxic substances, poisons, excess cholesterol from the body.
acids normalize the work of the intestines, do not allow fermentation, the development of putrefactive processes. The most useful is malic, citric acid.
Quercetin prevents the development of Alzheimer's disease, inhibits the death of nerve cells.
Fiber improves motility, prevents the absorption of harmful substances.
Disputes on this issue have existed for a long time, one side recommends eating fruit with a peel, the other - without. But if you want to maximize the health benefits of apples, peeling is not necessary. It contains all useful substances: vitamins, trace elements, organic acids, pectin. This applies to domestic fruits. When buying in a store, especially in winter or early spring, it is highly likely that the harm of apples will be greater than the benefit. Because pesticides accumulate in the peel, nitrates. To be on the safe side, it is better to take small, not so beautiful fruits than large ones with a glossy surface.
Attention! Often there is a situation when, along with the pulp, we eat the bones. Despite the high content of iodine, zinc, the core is a source of hydrocyanic acid. This substance poisons the body, in large quantities bones are bad for health. Therefore, more than 3-4 pieces per day should not be consumed.
If we analyze the composition of all diets and recommendations for fasting days, we can conclude that the apple is most common. This pattern can be traced for good reason, because the calorie content of apples is just 45 calories. Of course, there are slight variations depending on the variety. Reds and yellows are considered the sweetest, while greens are juicy, sour, and have less sugar. Useful properties of green apples are more often used in medicine.
The energy value of this fruit is low, the minimum amount of proteins and fats (0.4g), carbohydrates - 10 g. This is a product with a low glycemic index, which means that the blood sugar level rises slowly after eating the fruit. Dietary fiber prevents the absorption of fructose, their amount in one fruit is 10% of the daily requirement.
Fight against cholesterol. This substance in excess causes blockage of blood vessels, as a result, this leads to ischemia of the heart muscle, the development of heart attacks, strokes. The beneficial properties of apples, directly fiber, prevents the absorption of bad fat in the intestines. At the same time, pectins remove endogenous cholesterol from the body, which is formed in the liver.
Antioxidant action. Quarcetin, vitamins prevent oxidative processes in the body. Also, the risk of breast, pancreatic, and intestinal cancer decreases with regular use of the fruit. These data come from tests on rats, in which the percentage of tumors decreased by 45% after the introduction of apples in the diet.
Pectins activate intestinal motility, are the prevention of constipation.
The benefits of apples for the body lies in the high content of iron, which helps in the treatment of anemia, anemia.
Patients with gout, rheumatoid arthritis need to eat several fruits a day. They contain biologically active substances that wash out oxalic acid from the joints, thereby reducing pain and swelling.
Potassium and calcium are beneficial for the heart muscle, normalize blood pressure, vascular tone.
Moderate choleretic effect prevents the formation of gallstones, congestion. Also, the beneficial properties of apples are to reduce the amount of cholesterol, which is one of the main components of gallstones.
This fruit is great. liver assistant. Pectins, fiber bind and remove toxic substances, decay products, thereby performing a detoxification function. The load on the liver is reduced.
The calorie content of apples allows you to include them in any dishes, even preparing desserts. One medium fruit is only 5% of the daily value even during the diet. You can easily forget about extra pounds by replacing the intake of sweets with a raw or baked apple. The composition of the fetus is dominated by water, there is no fat, a small amount of carbohydrates smoothly increases the level of glucose in the blood.
If there are no contraindications, fasting days on apples are often used. Per day it is allowed to eat 1-1.5 kg of these fruits in 4-5 doses. But more than once a week, you can not repeat such unloading. Despite the health benefits of apples, the body needs proteins and fats to function properly.
The high content of vitamins and minerals makes the fruit an indispensable product that gives beauty and youth. With regular use, the skin of the face becomes toned, more elastic. This is an excellent remedy for fighting wrinkles, age spots. The fruit is rubbed on a fine grater or beaten with a blender to a puree-like consistency. The finished mixture is applied to the face, décolleté area, washed off after 15 minutes. Green varieties of apples are suitable for oily skin, sweet ones are suitable for dry skin, you can also add olive oil, a teaspoon of honey.
Despite the benefits of apples for the body, in some cases it is better to refuse them. This does not apply to all people. The fruit has a lot of fiber, coarse fibers, therefore, with diseases of the gastrointestinal tract, apples can be harmful. They cause exacerbation of peptic ulcer, gastritis, colitis.
There are some nuances regarding the variety of apples. People with high acidity of the stomach should prefer sweet varieties. With reduced function, on the contrary, red apples are harmful, it is better to choose green ones.
Buying this fruit in a store, especially in winter, you can buy a chemical “bomb” instead of an apple that is healthy for the body. The surface of the fruit is treated with paraffin and other compounds to extend the shelf life. In this case, you need to thoroughly rinse the fruit, it is better to cut the skin.
Red varieties can cause an allergic reaction if there is a tendency to allergies, it is worth eating green fruits.
Oven-cooked apples are a delicious treat, especially for people on a diet. After heat treatment, the fruit becomes soft, sweet, with a unique aroma. At the same time, its composition remains the same, the amount of vitamins and minerals decreases slightly, but the benefits of baked apples are enormous. They have a milder effect on the intestines, without irritating it, are indicated for gastritis, diseases of the digestive system. A slight stimulating effect helps fight constipation. Such a product is well absorbed, normalizes the microflora.
When dried, water evaporates, because such a product is more high-calorie. Dried apples can harm the figure if consumed in unlimited quantities. After all, their calorie content is 250 kcal. This is 5 times more than fresh fruit.
Dried apples retain benefits for the body longer, they activate intestinal motility, metabolism, have an antitumor, tonic effect. The product normalizes the composition of blood, lymph, is useful for the heart muscle.
Dried apples should not be abused, they can lead to bloating, gas formation. Patients with diabetes should limit them, since the sugar content is quite high - 60 g (for comparison, only 10 g in raw fruits). Therefore, preference is given to fresh fruits.
Dried apricots are halves of apricot fruits, usually large-fruited varieties, dried without stones. Apricot was brought to our country from China, where it was grown 2000 years ago. And now Turkey is considered the world leader in the production of dried apricots. The production technology of this product is simple: apricot fruits are dried under the sun for about a week. From one kilogram of fruit, about 300 grams of dried apricots are obtained. This product is incredibly useful and can be stored for a long time without losing its properties.
In the CIS countries, there is a GOST for dried apricots, according to which there are three varieties of them.
Stocking up on dried fruits, many people buy prunes, dried apricots, raisins, forgetting about dried apples. Meanwhile, drying apples is a great way to keep them until the next harvest with almost all the vitamins, minerals, and good flavor.
Those who want to lose weight are concerned about the question of whether dried apples are high in calories. It must be admitted that, like everything else, dried apples are considered a rather high-calorie product - 100 g contains about 230 kcal. The fact is that when dried, apples lose moisture, which does not contain calories. However, before use, many soak dried apples, add them to compotes, cereals or salads. These dried fruits absorb liquid very well, so the calorie content of soaked dried apples will be somewhat lower.
The calorie content of dried apples is due to the high content of carbohydrates in them, most of which belong to the simple group. Despite how many calories are in dried apples, they are still classified as dietary products because they have special properties.
If you are overweight, try to eat these dried fruits mainly on and in small quantities, then the figure will be safe. In addition, people with diabetes should not abuse dried apples, since the carbohydrate content in them is quite high.
Since fresh apples are now available all year round (organic or not is another matter), dried ones are usually ignored. And in vain, because most of the nutrients in them are retained even after dehydration. And eating a couple of dried fruits that fit in the palm of your hand is much easier and more convenient than eating two fresh apples.
Do not rush to give up dried fruits, as they inherited the full range of useful properties of apple peel, due to the high concentration of antioxidants.
This is a fairly satisfying product: 1 cup has 209 calories. For comparison, a whole apple contains about 80 calories.
Dried apples are a treasure trove of insoluble fibers that are good for the digestive system and help control cholesterol levels. While one medium-sized apple contains 4 g of fiber, or about 15% of the daily value, just 1/3 cup of dried fruit will provide you with 2.5 g of fiber.
With moderate consumption, digestion is normalized, cholesterol and sugar levels are reduced, constipation and indigestion are a thing of the past.
On the other hand, fresh apples are high in vitamin C, while dehydrated fruits are virtually devoid of this valuable compound.
Thanks to the B vitamins, this product supports metabolism, nourishes the cells of the liver and epidermis. Vitamins B5 and B6 in dried apples are involved in the synthesis of neurotransmitters - chemicals necessary for brain function.
It is also worth noting the following trace elements:
And the low glycemic index of the product (26), especially in comparison with other dried fruits, will undoubtedly interest diabetics.
They pair well with unsalted nuts (such as almond flakes) and raisins, a concoction (available all year round, by the way) that's great to sprinkle on unsweetened yogurt or oatmeal for breakfast.
Oven-dried apples are paired with dried cranberries (also homemade) plus a pinch of cinnamon - an incomparable seasoning for marinating lean pork and chicken breasts. Overeating!
This dehydrated product does not have any specific side effects, and all the unpleasant phenomena that can be caused by dried apples are also characteristic of other dried fruits.
Even fresh, apples contain a lot of natural sugars, and dried ones also sweeten (apple chips - especially). That's why the healthiest dried fruit is home-cooked with no added sugar or salt.
Drying fruit yourself is not difficult at all. Even the most ordinary oven is suitable for this.
I wish you successful preparations!
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Dried apples are a natural healthy treat, tasty and easy to prepare. As a rule, apples for drying are cut into rings or thin slices, only the smallest varieties are dried whole and used in a mixture of dried fruits for making compotes. Dried apples may not have a very attractive appearance - shriveled, light brown flesh - such apples are dried without the use of various additives and chemicals, these are the most useful slices. The aroma of fresh remains in dried and even becomes stronger, richer, the taste depends on the variety of apples. Dried apples have an elastic, slightly elastic structure, after a long storage they become brittle and dry.
The calorie content of dried apples is 231 kcal per 100 grams of product.
Dried apples, getting rid of water in the process of drying, retain almost the entire vitamin and mineral complex inherent in fresh fruits. Moreover, the concentration of vitamins and minerals in the product increases several times. Dried apples contain: vitamins, as well as antioxidants, indigestible dietary fiber,. Under the influence of high temperatures, only the level of content, which is rich in fresh apples, decreases. The presence of fiber and pectin helps to remove excess cholesterol, toxins and toxins from the body. Dried apples are useful for normalizing the activity of the heart muscle, they are a preventive measure against the occurrence of cholesterol plaques on the walls of blood vessels. The product practically does not contain allergens, so dried apples can be used as a dessert for people prone to allergic reactions.
It is not recommended to abuse dried apples for diabetics (especially those with a disease in the last stages) due to the high sugar content and for those who are overweight - the calorie content of the product is quite high, you need to limit yourself to a few slices of dried apple per day.
Dried apples are a tasty and satisfying product, at the same time light and voluminous, which can be safely recommended as a healthy snack not only during a diet or fasting days, but always (calorizator). Apple slices are convenient to take with you to work or on a trip, store in the office and use as needed. 100 grams of dried apples take up a half-liter jar, so if you eat 3-6 slices a day, you won’t get many calories.
It is more correct to choose unsightly dried apple slices or circles, the whiter and more beautiful the product, the more chemicals were added during drying. Well-dried in autumn, apples will perfectly retain their organoleptic properties until spring if they are placed in glass, ceramics or linen bags and placed in a dry, dark, well-ventilated room.
For any drying method, apples must first be washed, core removed (if dried apples are supposed to be eaten, bones and membranes can be saved for compote) and cut into transverse circles or thin slices. To reduce the oxidation and browning of the pulp of apples, they can be soaked in a lemon solution or sprinkled before drying.
You can dry apples in the open air, in the shade (under a canopy, in the attic, if it is well ventilated), spreading it out in one layer on clean paper or metal sheets. When winding the top layer, the apples need to be turned over. This is the longest method, sometimes it takes 7-10 days, but this is how apples were dried in Russia for a long time.
Drying apples in the oven should take place at a temperature of 55-60 ° C, for the least loss of vitamins and minerals. Prepared apples are laid out on baking sheets lined with baking paper and placed in the oven. Apples are dried for 1.5-2.5 hours, depending on the size and juiciness of the apples.
Modern dryers have simplified the drying process, in order to get a tasty product in the dryer, you must strictly follow the instructions for a particular unit.
Dried apples can be consumed on their own as a healthy snack or a light afternoon snack. Delicacy is added to desserts, mousses and ice cream, combined with and dried fruits, used as a snack for and. Dried apples are used for baking and drinks.
You can learn more about dried apples from the video clip “Dried apples - useful properties and vitamins. Drying apples at home” TV show “Health TV”.
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