ADVERTISEMENT
- Real Recipes from Real People -

Fresh vs. dried fruit

Misc.
Micha, your father can rest assured that dried fruit is very high in nutritional value. The main difference between fresh and dried is the water content. (I believe there is a slight loss of some nutrients, but couldn't find any on-line info to share at the moment.) From what I can remember reading in the past, dried fruit is an excellent source of fiber and minerals.

Has he considered canned fruit as another alternative? Many people don't like canned fruits/vegetables because they're under the impression that they contain preservatives or lots of artificial stuff. If you read the labels and choose carefully you may be surprised to learn that most canned produce is prepared very simply. The canning process itself provides the preservation so chemicals are not necessary.

MsgID: 0066146
Shared by: Norma in Fla.
In reply to: ISO: Nutrition: Fresh fruit vs dried fruit?
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • TGI Friday's ORIGINAL House (Italian) Dressing (1983)
  • TGI FRIDAY'S ORIGINAL HOUSE ITALIAN DRESSING (1983) Makes 8 gallons, 512 portions, 2 ounces each (scale for home use) 5 gallons salad oil 1 gallon red wine vinegar 1 gallon malt vinegar 2 1/2 quarts granulated suga...
  • Chocolate-Soy Milk Frozen Pops
  • CHOCOLATE-SOY MILK FROZEN POPS "These taste like old fashioned Fudgesicles." 4 1/2 ounces bittersweet chocolate, finely chopped 3 cups soy milk 6 tablespoons sugar 6 tablespoons corn syrup 3 tablespoons canola oil 3 ...
  • Michigan Pudding Chip Cookies (using pudding mix)
  • MICHIGAN PUDDING CHIP COOKIES Florine Radee, who submitted this recipe for her group's Sharing Our Best cookbook, said this recipe had been in her family so long that no one remembers where it came from. "Our family i...
  • Vanilla Cake Batter Milkshake (copycat recipe)
  • VANILLA CAKE BATTER MILK SHAKE Makes 1 serving 2⁄3 cup low-fat milk 1 rounded tablespoon sugar-free instant vanilla pudding mix 1⁄2 cup light, no-sugar-added vanilla ice cream 2⁄3 cup crushed ice P...
  • Giant Chocolate Chip Cookie Cake
  • GIANT CHOCOLATE CHIP COOKIE CAKE 1 cup margarine, softened 1/2 cup sugar 2/3 cup packed brown sugar 2 large eggs 1 tsp. vanilla 2 cups plus 4 tbsp. flour 2 tsp. cream of tartar 1 tsp. baking soda 1 tsp. salt 2 cups...
ADVERTISEMENT
  • Light Easter Savarin (with orange or rum syrup)
  • LIGHT EASTER SAVARIN 2 1/4 cups all-purpose flour 3 tablespoons sugar 1 envelope Fleishmann's RapidRise Yeast 1/2 cup water 2/3 cup butter or margarine 4 large eggs Rum or Orange Syrup (recipe follows) 1/4 cup aprico...
  • Fannie Farmer's Chicken Pie
  • FANNIE FARMER'S CHICKEN PIE 6 tbsp. butter 6 tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/2 tsp. freshly ground pepper salt (to taste) 4 cups large chunks cooked chicken 12 small white onions, cooked 3/4 cup p...
  • Watermelon and Brie Fingers Wrapped in Prosciutto
  • WATERMELON AND BRIE FINGERS WRAPPED IN PROSCIUTTO 24 pinky finger sized seeded water melon rectangles 24 thin slices Brie (about the same dimensions as the watermelon fingers) 24 slices prosciutto ham Place a pie...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Fresh vs. dried fruit
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!