Nutritive Value of Dried Fruits

Abstract

Each of the commonly dried fruits should be prepared by that method which will retain the largest proportion of its natural vitamin content. Peaches and apricots should be sulphured to retain their vitamin A and C even though the B content be largely lost. Raisins should not be sulphured but should be lye dipped to preserve their vitamin A and B and should not be counted on for vitamin C. Prunes should be lye dipped, not sulphured. Figs which are not rich in A or B should be unsulphured and either dehydrated or sun-dried. The black mission fig contains enough vitamin to merit dehydration.