Dried apples: benefit, harm, caloric content

Favorite fruit of millions with a huge taste variety - from sour to tart sweet. It is green, yellow, saturated red, can have both a pear-shaped and round shape. Of course, it's about apples. It is from this fruit that one of the most useful juices is produced, it is from it that the housewives prepare indescribably delicious and useful dried apples, reminiscent of the shape of chips, but carrying a huge supply of useful trace elements. Next, we will talk about the benefits of dry apples, their calorie content, and also give an example when dried apples can harm human health.

The use of dried apples

The use of dried apples is obvious. By the number of useful vitamins and other trace elements, they differ little from fresh fruits, except that the amount of vitamin C decreases somewhat during drying. In the rest they lose nothing and keep the ideal quantitative composition of the vitamin group B, A, PP. Let's compile a short list, which briefly outlines the main differences between apples and fresh ones.

• Preservation. Probably the most important difference and charm of the dish. If properly stored, the apple does not lose its taste for a long time, and also retains useful elements.
• Digestibility. Dried apples are of exceptional benefit to the body and are easily digested by the digestive system, supplying us with the necessary substances, especially iron and magnesium.

• The product is for almost everyone. Even people who can not afford to once again eat fresh apples or other fruits because of problems with the gastrointestinal tract, can feel the benefit of dried apples, because they do not provoke flatulence and other complications.
• Great for a diet. Apples dried remarkably satisfy hunger and have a relatively low calorie content (compared to other dried fruits), but they are not suitable for frequent use.

Caloric content of dried apples and their composition

As a result of drying, the reduction in the volume of fruit is achieved by reducing the water content. Result on the face - the apple shrinks, becomes dry and acquires unique taste qualities. Concentration of useful substances is increased 4 times. As a result, if 100 mg of fresh apple accounted for 2 mg of vitamin A (for example), then in 100 grams of dried apple there will be 8 mg.

On average, the caloric content of 100 grams of the product is about 200 kcal. The composition of dried fruit is as follows:

• protein - about 2 g;
• carbohydrates - about 50 g;
• fats - 0,2 - 0,3 gr.

Do not forget that in addition to fats, proteins and carbohydrates in the composition there is magnesium, iron, tannin, various organic acids, including lemon, pectin and much more.

The damage of dried apples

"Everything that is excessive is bad." The harm and benefit of dried apples depends primarily on the amount that you eat. Know the measure, choose for cooking only apples without treatment with harmful pesticides and paraffin and you will not bring any harm to health.