Drying has for long being a method of food preservation. Note that when we are talking of dried fruit, the process needs to be direct with no artificial additives. Some of the methods include drying in the oven, kitchen dehydrator or exposing the fruit to the sun for a long time.
Drying fruits has its advantages and disadvantages.
The pros of drying fruit.
One of the benefits that come with drying fruits is that the fruits do not go bad for a while, prolonging the shelf life. This means that even when the season of fruit has passed people still get to enjoy such food.
Again, dry fruit has more dietary fibre and minerals compared to fresh fruit. The concentration of such fibre depends on the drying process used.
Another benefit is that dry fruit improves oral health. Oleanic acid is rare in dry fruit. With the absence of the acid, there is the growth of microorganism on the surface of the teeth reducing dental plaque.
If you need high calories intake for a vigorous outdoor activity, dried fruit suits you better. They have more energy and are light to carry.
The risks of dry fruit
The disadvantage of heat to the fruit is that some nutritional value gets to reduce ego vitamin. Such dietary components are sensitive to high temperatures and are by exposing the fruit to heat they are either reduced or entirely lost.
If you are in the process of weight loss, you need to avoid dehydrated fruit. Why? Carbohydrates and sugar are concentrated in such fruits leading to more calories intake.
Dry fruit lacks water which is vital for metabolic process in human body. This means you need to take other food or drinks to supplement water intake.