Dried longans probably lose a lot of their nutritional elements after being dried, right? Because one step in making dried longans involves boiling them in water, so does that mean dried longans are less nutritious than fresh ones? Actually, dried longans have even more protein and carbohydrates than fresh ones, and their effects are similar. However, fresh longans are slightly superior in terms of ascorbic acid content.
So, does that mean fresh and dried longans are virtually the same in terms of nutrition and effects? The main difference is their texture. Fresh longans are very juicy and have a light sweetness, but the shriveled dried longan flesh is just sweet without any moisture. So, does that mean dried longans can be a substitute for fresh ones?
Of course not. When it comes to fruits, it's always better to eat them fresh, at least to ensure you're getting all their nutritional elements without any loss. Dried longans are different; they might be sweeter, and some nutritional elements are diminished, so they cannot replace fresh longans. However, dried longans have more culinary uses; they can be used to make tea, simmered in soups, or incorporated into various cakes.