Dry fruits have benefits that extend far beyond the kitchen. They’re tiny, concentrated packages of nutrition, high in fiber, potassium, and other nutrients.
A quarter-cup of dried figs, for example, has about 60 milligrams of calcium, nearly twice as much as the same amount of low-fat cottage cheese, which has 35 milligrams. And about five dried apricots give you 36 per cent of the daily value for vitamin A.
Recent studies have shown that dried fruit is also high in antioxidants and may offer many of the same health benefits as fresh. However, dietitians still recommend not going overboard on the amount of dried fruit you eat. Because it has less water than fresh fruit, it also has a higher proportion of sugar and calories. What’s more, sugar is added to some dried fruits to balance their tartness, and the drying process can tend to deplete vitamin C content
