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Dried fruits have both pros and cons when it comes to your health. Many people assume that opting for dried fruits is always a smart choice. While it can be a good alternative to chips and candy ...
A recent study surprisingly found that that increasing dried fruit intake by about 1.3 pieces daily may help lower the risk of type 2 diabetes by up to approximately 60%.
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
Keatley suggests having “any fruit or non-starchy vegetable your heart desires, except avocado, durian, coconut, and dried fruit.” (Avocado can be used as a healthy fat to help you balance ...
Since dried fruit is used as a sweetening agent and any dried fruit used to be described as "plums", many plum cakes and plum puddings do not contain the plum fruit now known by that name. ( Plum pudding is a similar, richer dish prepared with similar ingredients, cooked by steaming the mixture rather than baking it.) [ 1 ] The term "plum ...
According to an analysis by the US Department of Agriculture, dried cranberries are 16% water, 83% carbohydrates, 1% fat, and contain no protein. [6] A 100 g reference amount of dried cranberries supplies 308 calories, with a moderate content of vitamin E (14% of the Daily Value), and otherwise a low or absent content of micronutrients (table). [6]
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