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    Dried Apples nutrition and benefits

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    Dried apples are tasty and healthy snack. Also known as apple rings, it is loaded with natural sweetness. The food drying is the oldest method to preserve food so that it could have later use. Drying discards the moisture from food so that yeast, bacteria and mold cannot grow and spoil food. It also slows down enzymes action but does not inactivate them. The increment in food temperature evaporates moisture and air moving food carries moisture away. The balance of humidity and temperature is essential for successful drying. The dried apples are chewy, soft and lack moisture due to the process of drying. It is tan to light brown in color. The core of apples are eliminated, then peeled and sliced latitudinally for making ring like shape.

    Dried apples are an excellent source of both types of fiber i.e. insoluble and soluble fiber. Soluble fiber assists to control level of blood sugar and also reduces bad cholesterol levels. Insoluble fiber enhances digestive health. Dried apples are also loaded with antioxidants that protect cells from damage made by free radicals. It possess immune boosting vitamins as well as minerals such as iron and calcium.

    History

    Possibly apples have been found two to ten million years ago. Sun-drying fruits are the popular method of preserving food since colonial times and have been in practice since Stone Age. In 1620, apples was brought by Pilgrims to North America and used for making pie, cider, vinegar and butter or also consumed in dried form.

    How to Dry Apples?

    Ingredients:

    Instructions:

    1. Cut apples into thin slices.
    2. Soak in solution.
    3. Then put single layer on drying rack.
    4. Dry till the apples become leathery, very dry and crispy.

    How to Eat         

    • Dried apples are consumed raw.
    • It is used as an ingredient in muesli, mixed fruit and trail mixes.
    • Add dried apples to cookies, muffins, quick breads, cakes, desserts and puddings.
    • Saute it with vegetables.

    References:

    https://jenniferskitchen.com/2011/12/how-to-dry-apples.html

    https://nuts.com/driedfruit/apples/slices.html

    https://traditionalcookingschool.com/food-preparation/recipes/how-to-dehydrate-apples/

    http://www.specialtyproduce.com/produce/Dried_Apple_Rings_5624.php

    https://nuts.com/driedfruit/apples/organic.html

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    Dried Apples Quick Facts
    Name: Dried Apples
    Colors Tan to light brown
    Calories 209 Kcal./cup
    Major nutrients Carbohydrate (43.59%)
    Total dietary Fiber (19.74%)
    Copper (18.22%)
    Iron (15.00%)
    Vitamin B2 (10.54%)
    Name Dried Apples
    Color Tan to light brown
    Major Nutritions Carbohydrate 56.67 g (43.59%)
    Total dietary Fiber 7.5 g (19.74%)
    Copper, Cu 0.164 mg (18.22%)
    Iron, Fe 1.2 mg (15.00%)
    Vitamin B2 (Riboflavin) 0.137 mg (10.54%)
    Potassium, K 387 mg (8.23%)
    Vitamin B6 (Pyridoxine) 0.107 mg (8.23%)
    Sodium, Na 75 mg (5.00%)
    Vitamin B3 (Niacin) 0.797 mg (4.98%)
    Phosphorus, P 33 mg (4.71%)
    Calories in 1 cup (86 g) 209 Kcal.
    • Uncooked
    • Stewed
    Nutritional value of Apples, dried, sulfured, uncooked
    Serving Size:1 cup, 86 g

    Calories 209 Kcal. Calories from Fat 2.52 Kcal.

     

    Proximity Amount % DV
    Water 27.31 g N/D
    Energy 209 Kcal N/D
    Energy 875 kJ N/D
    Protein 0.8 g 1.60%
    Total Fat (lipid) 0.28 g 0.80%
    Ash 0.95 g N/D
    Carbohydrate 56.67 g 43.59%
    Total dietary Fiber 7.5 g 19.74%
    Total Sugars 49.18 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 12 mg 1.20%
    Iron, Fe 1.2 mg 15.00%
    Magnesium, Mg 14 mg 3.33%
    Phosphorus, P 33 mg 4.71%
    Potassium, K 387 mg 8.23%
    Sodium, Na 75 mg 5.00%
    Zinc, Zn 0.17 mg 1.55%
    Copper, Cu 0.164 mg 18.22%
    Manganese, Mn 0.077 mg 3.35%
    Selenium, Se 1.1 µg 2.00%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B2 (Riboflavin) 0.137 mg 10.54%
    Vitamin B3 (Niacin) 0.797 mg 4.98%
    Vitamin B5 (Pantothenic acid) 0.211 mg 4.22%
    Vitamin B6 (Pyridoxine) 0.107 mg 8.23%
    Choline 15.1 mg 2.75%
    Vitamin C (Ascorbic acid) 3.4 mg 3.78%
    Fat soluble Vitamins
    Lutein + zeaxanthin 15 µg N/D
    Vitamin E (alpha-tocopherol) 0.46 mg 3.07%
    Tocopherol, beta 0.02 mg N/D
    Tocopherol, gamma 0.06 mg N/D
    Vitamin K (phylloquinone) 2.6 µg 2.17%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.045 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.001 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.037 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.006 g N/D
    Fatty acids, total monounsaturated 0.011 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.001 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.01 g N/D
    Fatty acids, total polyunsaturated 0.08 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.066 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.014 g N/D

     
    Amino acids Amount % DV
    Tryptophan 0.008 g 0.00%
    Threonine 0.028 g 0.45%
    Isoleucine 0.032 g 1.67%
    Leucine 0.049 g 0.87%
    Lysine 0.05 g 1.47%
    Methionine 0.008 g N/D
    Cystine 0.01 g N/D
    Phenylalanine 0.022 g N/D
    Tyrosine 0.015 g N/D
    Valine 0.037 g 0.71%
    Arginine 0.025 g N/D
    Histidine 0.013 g 2.03%
    Alanine 0.028 g N/D
    Aspartic acid 0.139 g N/D
    Glutamic acid 0.083 g N/D
    Glycine 0.032 g N/D
    Proline 0.028 g N/D
    Serine 0.033 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     
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