Dried vegetables and fruits have a number of advantages over fresh ones. It is useful for metabolism, as it will provide the minerals and vitamins necessary for the body if consumed decently and regularly, and is a good choice for consumption during snacks, it will help in weight loss. Some dried fruits are added to sugar at the production stage, which increases the caloric value. Dried foods without any additives have many benefits.

Benefits

Dried fruits contain more fiber than the same amount of fresh. By regulating bowel movements, it helps to eliminate the problem of constipation. It prevents anemia. Raisins and dried apricots contain high levels of iron. But the absorption of iron in plants is less than the absorption in meat. In order to increase this, vitamin C should also be consumed in the same meal. It raises the immune system. Yellow fruits are very rich in vitamin A, beta carotene and vitamin C. It is also good for skin health and hair. The minerals contained in it regulate blood pressure, protect against many diseases such as high blood pressure. It is a good source of antioxidants. It gives energy, takes fatigue, gives fitness.

Drying

With the drying process applied to foods, the food product loses moisture, providing protection against the development of microorganisms and other reactions. With proper drying, properties such as color, taste, smell, aroma and nutritional value are also preserved. Reducing the volume of inspiration with drying also provides convenience in terms of transport and storage. Carefully selected fruits and vegetables undergo pre-processing such as washing, sorting, peeling, chopping and seed removal. Since fruits and vegetables are temperature sensitive food products, attention should be paid to drying at low temperatures. The amount of moisture in dried fruits is different in each batch. Moisture must be balanced in terms of product quality. Since the loss of quality when vegetables are dried by sun drying method is high, drying plants are needed in the process of drying vegetables for commercial purposes other than paprika and mushrooms. Product degradation is prevented during storage by drying. Many nutrients cannot be maintained for a long time due to the excess water they contain. For this reason, drying, which is one of the storage methods from the past to your day, is an important method.