Nutritional value of crisp fruits and vegetables

Fruit and vegetable slices are certainly nutritious and have many benefits. The color, nutrition and taste of vegetables and fruits remain unchanged; "No decrease, no increase" does not decrease anything except water; Nothing has increased except delicious food; "High nutrition, low fat, no puffing, no frying" adopts vacuum low temperature oil bath dehydration technology, which avoids the frying process of products and retains the nutrients and trace elements in fruits and vegetables. ?

According to the principle of scientific diet, the nutrition of fruit and vegetable chips is balanced, 5+5. Apples, peaches, carrots, sweet potatoes, dates, apricots, radishes, celery and other fruits and vegetables are mixed in a certain proportion, and processed by high-tech deep processing and special technology, so that their nutrition is comprehensive and balanced, meeting the daily needs of human bodies for various nutrients, which is essential for people who enjoy life.

It is rich in sugar, protein, dietary fiber, carotene, vitamins A, B, C and E, as well as potassium, iron, copper, selenium and calcium 10, among which B- carotene, vitamin E and vitamin C are rich. The overall nutritional value is high, and nutritionists call it a health food with balanced nutrition, which is beneficial to the acid-base balance of human body and can lower cholesterol.

Extended data:

Therefore, when fruit becomes dried fruit, it can be said that most nutrients are concentrated, which belongs to the essence of nutritional concentration, so dried fruit has the following advantages. Many people like to eat fruit and vegetable slices, which are usually made by frying and dehydration. This technology is called low-temperature vacuum frying, which organically combines vacuum conditions with frying and dehydration. Under negative pressure (the boiling point of water will decrease) and low temperature.

Using hot oil as heat transfer medium, the moisture in fruits and vegetables is dried by rapid evaporation, thus forming a loose and porous structure. When fresh fruit is dried, protease is inactivated and tannin is polymerized, so the stimulation of dried fruit to digestive tract will be greatly reduced. For people with indigestion and colds, dried fruits can be used as a supplementary source of fruit nutrition.

Baidu encyclopedia-fruit and vegetable chips