Dry Fruits & Mix

Papaya

The fruit of papaya grows on a papayus tree that we might better call it giant grass, since the "tree" has no woody tissue. The bark is usually greenish or yellow, while its flesh is orange, pink or red; soft, juicy and sweet. The mature fruit can be used in fresh state or it can be dried and dehydrated and sugar can be used as well as other dried fruits - for breakfast like muesli or granola and in various cakes.

Variety: 
Papaia dices natarally red coloured 8 – 10 mm, papaya dices Ø 20 – 30 mm.
Harvest: 
Oct until Feb.
Nutritional Value in 100 g Fatt Proteins Fibers
357 kcal 0,1 g 1,5 g 8 g

Nutritional source of: potassium, calcium, iron, magnesium, vitamins A and B.

Papaya is a rich source of various vitamins and minerals, among which are particularly high levels of vitamin A, folic acid and especially vitamin C and calcium. In addition, it is rich in unbreakable fibers that enhance digestion. In addition to fiber, the enzyme papain from the papaya stimulates protein digestion, appetite and enhances the antibacterial.

Pineapple

Pineapple belongs to tropical fruit. In the middle of the plant, fruits are produced with a typical crusty surface, irregular shape and rough crust. Pineapple has a yellow color, a sweet and aromatic taste. It is grown mainly in tropical regions. It can be eaten in fresh or dry form. Because of its durability, pineapple can candied when drying. Diabetic patients need to be careful because candied pineapple contains added sugar, whose intake can cause a sudden jump of the blood sugar.

Variety: 
Pineapple dices (8 – 10 mm), pineapple rings, pineapple natural (no sugar added).
Harvest: 
Oct/Dec – big harvest, Feb/May – small harvest (Thailand).
Nutritional Value in 100 g Fatt Proteins Fibers
325 kcal 2,5 g 2,5 g 6 g

Nutritional source of: manganese, potassium, phosphorus, zinc, vitamin A.

Nutritionally, natural pineapple is low calorie, fat-free, low-salt, rich in vitamin C and a special source of manganese. In addition, pineapple contains a bromelain, similar to pepsin, a potent digestive enzyme that helps digestion. It is therefore good to eat pineapple at the end of the meal.

Aronia

Aronia or Siberian blueberry is very popular because of its extremely medicinal properties. Her breeding does not require any special care, so it is suitable for planting in smaller gardens and on less fertile soil. Also, there are no natural enemies to aronia, so it is not necessary to spray pesticides. Aronia has a strong taste. So dried aronia is candied by adding fructose to achieve pleasant, sweet taste.
It can be consumed individually or as a supplement to dishes, cereals, smoothie juices or cakes.

Harvest: 
Aug/Sep (Poland).
Nutritional Value in 100 g Fatt Proteins Fibers
265 kcal 1,5 g 2,5 g 7 g

Nutritional source of: zinc, iron, potassium, manganese, vitamins A, C, E.

It is known that the composition of aronia is such that it raises the entire immune system, is an excellent antioxidant, and has even antitumor activity. Aronia stimulates wound healing, slows down skin and body aging, prevents wrinkle formation and protects against negative UV rays. It also has a beneficial effect on the digestive system - it calms the cramps and pains in the bowels, reduces inflammation of the bowel and stops diarrhea. Aronia is rich in antioxidants, flavonoids, trace minerals, folic acid and vitamins A, C and E.

Banana Chips

On top of tall banana trees, fruits of banana grow and can contain 50-150 individual bananas. Bananas can be dried and do not lose thair taste. In dried banana carbohydrates rise from 23% to 88% of which the ratio of glucose and fructose is approximately equal. From the initial moisture of 75% in banana, dried bananas, or banana chips, has only 3% moisture. If it stays longer it becomes hard, so when eaten it is necessary to have good teeth or must be rehydrated. In order to preserve the product, dried bananas are soured in the honey.

Harvest: 
all year (Philippines)

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Nutritional Value in 100 g Fatt Proteins Fibers
518 kcal 34 g (20 g saturated) 2,5 g 8 g

Nutritional source of: potassium, magnesium, calcium, iron, vitamins A and C.

Bananas are very good source of tryptophan that turns into a serotonin in the body, a neurotransmitter responsible for a good mood. High levels of magnesium containing, helping to concentrate. Thanks to a high potassium level, bananas will relieve acidity within the stomach, and high potassium content stimulates the digestive system. Bananas are good source of iron that makes them excellent in preventing anemia.

Ginger

Ginger is a spicy plant with distinct healing properties. Although the most precious is one of Jamaica, it grows in India and China, the largest consumers, but today its use is popular in the world. Gingerbreads are used in the diet, although it is generally said that this is the root of ginger. Ginger candy creates a sweet-sour dessert where everyone can enjoy it, and even the youngest who is otherwise gourmand ginger is over-intense.

Variety: 
Ginger dices calibre 8 do 10 mm, Thailand.
Harvest: 
August (Thailand).
Nutritional Value in 100 g Fatt Proteins Fibers
370 kcal <0,1 g 0,1 g 2 g

Nutritional source of: potassium, magnesium, vitamin C.

It is rich in essential oils, vitamin B and minerals. It acts anti-inflammatory and antibacterial, improves circulation and heart function, stimulates the digestive system, reduces allergy symptoms and strengthens the immune system of the body. Candied ginger retains its healing and nutritional value, though it should be consumed with the measure, given the amount of sugar it carries.

Cranberry

Cranberry is an evergreen shrub whose fruit is characterized by acidic taste. In the process of drying cranberries, sugar is added to make it easier to store and extend durability. Therefore, cranberries contain plenty of calories and sugars, as well as numerous valuable vitamins and minerals. The largest exporter of dried cranberries is the United States, most commonly light red coloured. Chilean cranberry is mostly dark red.

Variety: 
Type S&M (soft&moist): USA. Type Choice: USA, Chile. Max.humidity 25%.
Harvest: 
Sep/Oct (USA), June/July (Chile).
Nutritional Value in 100 g Fatt Proteins Fibers
350 kcal <1 g 1 g 5 g

Nutritional source of: iron, potassium, vitamin C.

Cranberry is a vitamin C source, important for collagen synthesis and fatty acid metabolism. Cranberries are rich in antioxidants that protect against malignancies, prevent heart disease, and increase body fatigue. It is well known that cranberry tea is used in the treatment of urinary tract infections because its contents prevent the development of bacteria on the urinary tract.

Goji berries

Goji berry is a woody bushy plant that gives high energy berry-chocolate flavored fruits. Goji berries are rich in antioxidants, amino acids and essential fatty acids. They are quickly devastating and for this reason they are dry. To enjoy the health benefits of goji berries, quite a small amount is needed. Goji berries are consumed raw, cooked or dried (such as raisins) and are used in teas, juices, wines and medicines. The recommended daily dose of berries is 10-30 g per day.

Variety: 
Caliber: 500/50 or 380/50 (pcs in 50 g).
Harvest: 
Aug/Sep (China).
Nutritional Value in 100 g Fatt Proteins Fibers
336 kcal 3,1 g 16,6 g 9 g

Nutritional source of: iron, potassium, manganese, zinc, vitamins A, C, E.

Goji berries contain 19 amino acids, of which 8 are essential to maintain hormone production, well brain functioning and nervous system. They also contain 21 trace minerals, including anticancer germanium. They contain more vitamin C than orange. They also contain a complete spectrum of antioxidants, carotenoids, including beta carotene and zeaxanthin that protect the eyes. Goji berries are the richest beta carotene source of all known foods.

Figs

More flowers within the pear-shaped capsule, which later ripen into the fruits we eat, are figs. Because they flourish from the inside, the figs need a special process of pollinating what the figs are or that they enter into figs and drop the eggs. When entering the fig tree, the smoky axes break the wings and and breaks down within the fig tree.

They masculine  fertilize the females and dig the tunnel to leave the fig tree, and the female part further sprouts the pollen. Dry figs of bright colors have gone through the sulfur process, while those darker have not been treated. Dry figs can be used in desserts, juices or as a healthy snack.

Variety: 
Size and caliber (pcs in kg) round packaging: No.8 71/80, No.9 81/100. No.7 66/70, No.6 1/65, No.5 56/60. Max.humidity 25%.
Harvest: 
Aug/Sep (Turkey).
Nutritional Value in 100 g Fatt Proteins Fibers
276 kcal 0,6 g 2,7 g 12 g

Nutritional source of: iron, potassium, calcium, zinc, copper, vitamin A.

The fig is considered an ideal food for boosting the blood image. Four dry figs provide up to a quarter of the recommended daily amount of iron for our organism. Dry figs are highly concentrated with minerals, vitamins and are antioxidant sources. Fig food fibers improve digestion, and dry figs are great as a quick source of energy.

Dates

Dates are edible fruits of a dates palm. In order to prevent the bursting of fruits, the picking of dates is done manually.
Dates are divided according to the degree of softness on to soft (Medjoul, Mazafati), semi dry (the lighter Deglet Nour, the darker and the sweeter Khouat Allig) and dry dates (Medjoul). Dry dates are coated with glucose syrup to prevent cross-linking. Dates are a great addition to cereals, puddings, sweet breads, cookies, and biscuits, or sweet  spread can be done of dates.

Variety: 
Khouat Allig and Allig (Tunisia), Deglet Nour (Tunisia, Algeria); max.humidity 25%. Mazafati (Iran), Medjoul (Israel, Palestine, Jordan, USA).
Harvest: 
Oct/Nov (Tunisia).
Nutritional Value in 100 g Fatt Proteins Fibers
282 kcal 0,4 g 2,5 g 8 g

Nutritional source of: potassium, calcium, magnesium, iron, phosphorus.

Dates are rich in vitamins and minerals, with particular emphasis on vitamin B1, B5 and folic acid, and selenium, calcium, magnesium and iron. Sugar in the dates is naturally associated with soluble plant fibers that prevent the abrupt use of sugar. So, the date is a natural source of energy that quickly yields power without a later fall in blood sugar concentration.

Apricot

It is a stone sweet-soured fruit, which, in addition to raw, is often consumed in dried or cooked form. When drying, no sugar is added to the apricots, but sugar content remains natural. However, for preserving natural golden orange color and better preservation, apricots can be treated with sulfur dioxide. Non-treated ones lose their natural color in the drying process and are dark brown. Dry apricots are tastefully combined in musli, sweet bread, cakes or consumed as sweet pickles.

Variety: 
Caliber (pcs in kg) No.5 161-180; No.8 220+, Turkey Cubes 8-10 mm. SO2 max 2000 ppm.
Harvest: 
June/July (Turkey).
Nutritional Value in 100 g Fatt Proteins Fibers
286 kcal 1,2 g 1,9 g 9 g

Nutritional source of: potassium, vitamin A, sodium, magnesium, iron, calcium.

Apricots are rich in carotenoids that have excellent antioxidant properties and protect the organism against malignant diseases. Among other things, they are rich in dietary fibers, especially soluble fibers that play an important role in reducing LDL cholesterol and overall cholesterol but also balance metabolism. Apricots are especially useful to women during pregnancy because they contain vitamins A, C and E, as well as minerals of phosphorus, silicon, calcium, iron and potassium.

Prune

Plum is a stone fruit and one of the most widespread fruits in the world. More than 2,000 varieties of these fruit are known, which differ in appearance and size, color and shape and purposes. For example, Stanley variety has got large and sweet fruits, while the Ashlock is variety of less sweetness fruits. Dried plums industrially do not have additional sugar content. They are used for cooking compotes, cakes or as a snack, and two to three dry plums will give a distinctive aroma and smell to cooked meat dishes.

Variety: 
Ashlock, caliber 50-60 (pcs in libra), Chile, Argentina, California, Serbia. Variety Stanley, cal. 50-60, 60-70, 70-80; Serbia / BH.
Harvest: 
Aug/Sep (Serbia, BH), Feb/March (Chile).
Nutritional Value in 100 g Fatt Proteins Fibers
285 kcal 1 g 3 g 7 g

Nutritional source of: potassium, magnesium, calcium, sodium, vitamin A.

Dry plums contains dietary fiber and sorbitol. Sorbitol acts as a laxative and, together with the fibers, contributes to the normal digestion function. Plums have a very low glycemic index which makes them excellent in controlling the levels of sugar. Plum contains high levels of antioxidants that have anti-inflammatory properties. Plum is a rich source of vitamin  C and helps the immune system and maintains the elasticity of the skin.

Raisins

Raisin or dried grapes are obtained from grapes without seeds, by drying. Due to the natural content of fructose and glucose, they are an excellent source of fast energy and are therefore very useful for athletes, children, pregnant women or recovery after illness.

They can be added to morning flakes or smoothies, salads, doughs, sauces or prepare them with a healthy energy board. Ass they are natural sweet, they are ideal as a sugar substitute for cooking a compote.

Raisin contain antioxidants that protect the organism from the development of cancerous diseases. They are rich in fibers that help cleanse the toxin organism and maintain the digestive tract health.

They contain fructose and glucose, helping to counteract the growth of bacteria responsible for caries. Darker grape varieties abound with anthocyanins that protect against allergies, inflammation and carcinogenic diseases.

Variety: 
Sutanas type 9, class A (darkest type 7, brightest type12); Iran, Turkey. Dark raisins: Dark Flames Jumbo, Thompson, type Jumbo 12 mm, Chile. Golden raisin: Golden Raisins Jumbo, Chile.
Harvest: 
Jul/Aug (Turkey, Iran), Feb/MArch (Chile).
Nutritional Value in 100 g Fat Proteins Fibers
302 kcal <1 g (3 g saturated) 3 g 4 g

Nutritional source of: potassium, phosphorus, calcium, magnesium, iron, copper.

Raisins contain many minerals: potassium, phosphorus, calcium, magnesium, sulfur, sodium, chlorine, copper, zinc and iron so they are recommended for mineral deficiencies in the body. Complex B containing vitamins helps to create new blood cells, while higher copper content helps in creating red blood cells.

On our market the most famous and most used is the raisin varieties Sultan, originating from Turkey or Iran. Also, we have raisins of bright commercial epithets "golden" because of their color. It is obtained from light grapes, large grain, originating in Chile. The big dark raisins, obtained from the Thompson variety, are sooty and acidic as the most famous raisins of varietis Sultan. Regardless of the variety, the raisins are very similar to the nutritional composition.