There has long been a misconception that fresh fruits and vegetables are more nutritious than dried fruits. However, according to some research reports, since drying only removes water and some vitamin C, and other nutrients are not lost, the nutritional value of fresh produce and dried fruits is almost the same.
Take raisins, for example. Besides containing components that can lower cholesterol, their fiber and tartaric acid can also speed up the passage of food through the rectum, reducing the time carcinogens stay in the intestine and improving rectal health. Wine also has heart-protective effects. According to a study by the Rosarita Health Research Center in the United States, consuming the equivalent of 400 calories of raisins daily can effectively lower blood cholesterol by 8%, inhibit the oxidation of bad cholesterol (LDL) in the blood, and reduce the risk of vascular blockage.
In addition to raisins, figs contain three times more calcium than other fruits and are rich in phosphorus. Fruits like peaches and apricots contain large amounts of carotene.
Eating dried fruits is not without its drawbacks. Because they are highly concentrated, people tend to overeat them. Most dried fruits contain a lot of sugar, which can cause blood sugar levels to rise and also lead to cavities.