There is a large amount of dried fruit. Almost as much as fresh fruit, if not more. Discover all their benefits.
Some fruits are naturally dry and their benefits are often overlooked, such as nut (especially walnuts) and Hazelnutwhile others must be dehydrated: apricots, strawberries, grapes or bananas. Each retains the taste of its original fruit… and more concentrated.
They are healthy and delicious too! However, they are very high in carbohydrates. Avoid consuming them in large quantities. Moreover, their consumption does not replace that of apples and other waterlogged oranges.
Benefits of dried fruits before sport
Oilseeds, high in lipidsare the most energetic of the dried fruits. They also contain a high fiber content and in Fatty acids. Choose them plain to limit excess salt.
As they are very rich in carbohydrates, dried fruits can be taken before sport, which is very effective during exercise, whether mountain biking, walking, Trek or even a marathon. The highest calorie nuts are raisins and dates.
Combine dried fruits with dishes
Naturally dried or artificially dehydrated, fruits keep much longer. A good way to consume fruit produced outside season. This preparation can concern the fruit whole or in sections, in more or less thick slices, in cubes, or even in powder. In these different forms, you can consume them alone, in salads or cooked. The powderalmond also often used as an ingredient in baking.
Do not hesitate to associate them with raw vegetables or fresh fruit. For instance :
- Put some peanuts grilled and crushed in your carrots grated.
- Sprinkle your salad with chewed up pine nuts.
- Combine nuts and chicory.
- Match them pistachios and red cabbage.
Dried fruits with flesh: grapes, apricots, dates…
The king of dried fruits is grapes: white or black, from Corinth, Smyrna or Malaga. Particularly rich in iron and vitamin B, it also contains many mineralslike potassiumfrom calciumfrom magnesium and iron.
The other “fleshed” dried fruits are apricots, dates, figs, prunes. They are high in carbohydrates and low in fat. They also offer vitamins A, E and PP. Very fragile, vitamin C is almost absent from dried fruits. The dried apricot is the richest in potassium and dried banana, in magnesium. The fig, on the other hand, is a great provider of calcium.
The Gariguette strawberry, resulting from the crossing of the Belrubi and Favette varieties Highly appreciated, the Gariguette strawberry variety was obtained at INRA by crossing the Belrubi and Favette varieties in 1976. © YannGarPhoto – CC by-nc 2.0
The tomato and its many varieties Tomatoes come in many varieties, from green to red to yellow. The shape, size, taste and texture are also very variable. © Frédérique Bressoud, INRA photo library
Garlic heads and their cloves Display of garlic heads at a fruit and vegetable stall in Copacabana Market, Rio de Janeiro, Brazil. © Jean-Marie Bossennec, INRA photo library
Breadfruit and its tropical fruit Native to Oceania, breadfruit is grown in the tropics for its edible fruit, breadfruit. The fruit is also called “country chestnut” in the French West Indies. © Jean-Marie Bossennec, INRA photo library
Exotic fruits: dates, lemons and coconut Carambolas, lemons, dates, or coconuts belong to the large family of exotic fruits. © Jean Weber, INRA photo library
Carambolas, these star-shaped fruits Star-shaped fruits, carambolas are often used by pastry chefs to decorate their creations. © Christophe Maitre, INRA photo library
A purple cauliflower from Sicily Who said cauliflower had to be white? This violetto di Sicilia type Italian cauliflower, originally from Sicily, adds color to our plates! © Véronique Chable, INRA photo library
Cross section of a red cabbage This photo does not represent a maze but a cross section of a red cabbage. Present it this way to your children, they may want to taste it! © Anne-Hélène Cain, INRA photo library
Quince, quince fruit The quince, fruit of the quince tree, is native to the island of Crete, Greece. When ripe, the quince is covered with a yellow finery and can be eaten in particular in jam. © Anne-Hélène Cain, INRA photo library
Cucurbitaceae: Halloween vegetables Some Cucurbitaceae, used as decoration for the Halloween party, really take on a hideous appearance for the occasion! © Jean Weber, INRA photo library
Gourds and pattypan squash, two cucurbits The gourds and squash, two cucurbits, have various shapes and colors and are logically used in decoration. © Jean Weber, INRA photo library
Reunion papaya, a tasty berry Papayas, originally from Mexico, are also grown in tropical countries. These berries can overshadow currants and blueberries because they can weigh up to 5 kilograms! © Bertrand Nicolas, Inra photo library
Varieties of peppers and peppers Varieties of peppers and peppers are particularly studied in the genetics and plant improvement unit at INRA in Avignon. © Christian Slagmulder, INRA photo library
Yellow pears from the market Yellow pears neatly lined up on a market stall are mouth-watering… © Bertrand Nicolas, INRA photo library
Capsaicin, the molecule of peppers and chili peppers Bell peppers and chili peppers belong to the same genus (Capsicium), but differ in their content of capsaicin, the molecule responsible for the spicy taste. © Christian Slagmulder, INRA photo library
Faba bean or fodder bean Faba bean, or fodder bean, produces pods that contain two to five grains. © Gérard Duc, INRA photo library
Brussels sprouts, plant buds Brussels sprouts, often denigrated by children for their bitter taste, correspond to the axillary buds of the plant. © Anne-Hélène Cain, INRA photo library
The amazing Yellow King mandarin The Yellow King mandarin, with its more than special appearance, belongs to the SRA Inra-Cirad collection in San-Giuliano, Corsica. © Camille Jacquemond, Inra photo library
An old variety of Cantaloupe melon There are many varieties of melon. Here, we can observe an old variety of melon grown in France, of the Cantaloupe type. © Michel Pitrat, Inra photo library
Eggplant varieties There are a large number of varieties of eggplant, from the most primitive with small pale fruits (on the right) to the most advanced which are mainly eaten (on the left). © Marie-Christine Brand-Daunay, INRA photo library
The walnut and its husk, this green envelope As a nut ripens, the pulp (or husk) that surrounds the shell cracks and dries out. © Anne-Hélène Cain, INRA photo library
A blooming beefsteak tomato The deformation of this beefsteak tomato comes from a defect in the flower, and therefore affects the fruit. This phenomenon occurs especially in large-fruited varieties. © Philippe Esteve, external author, INRA photo library
Endives with their roots The endives are “forced in the dark”, that is to say grown in unnatural conditions. The bud obtained from the root constitutes the white and edible part of the endive. © Claire Dore, INRA photo library
White currants, a low-acid variety While red currants are very acidic, the white currant variety is much less so. © Michel Pitsch, Inra photo library
Landraces of potatoes The primitive varieties of potatoes have very specific shapes. © P. Rousselle, INRA photo library
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