Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content
Journal of Food and Nutrition Sciences
Volume 2, Issue 4, July 2014, Pages: 105-109
Received: May 20, 2014; Accepted: Jun. 11, 2014; Published: Jun. 20, 2014
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Authors
Gyurova, Desislava Krasteva, Department “Organic Analysis”, National Center of Public Health and Analysis, 1431 Sofia, Bulgaria
Enikova, Rositsa Kirilova, Department “Microbiological Analysis”, National Center of Public Health and Analysis, 1431 Sofia, Bulgaria
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Abstract
A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.
Keywords
Dried Fruits, Insoluble Fibers, Glycemic Index
To cite this article
Gyurova, Desislava Krasteva, Enikova, Rositsa Kirilova, Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content, Journal of Food and Nutrition Sciences. Vol. 2, No. 4, 2014, pp. 105-109. doi: 10.11648/j.jfns.20140204.12
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