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Dried Apples

Is probably the most ancient fetish followers healthy lifestyle - zinc, iron and other minerals are amazing, natural sugar and fun crunch. Apple also universal soldier gastronomic front. Every year the world of apples sold for 10 billion dollars, and in each of 7500 varieties have their culinary purpose and a mission. There are those who only need to squeeze the juice from them. There are those whose juice is needed in order to turn it into vinegar.

Dried apples are good to use for compotes and toppings - they get a pleasant acidity and can easily balance, for example, the sweetness of fresh fruit in the baking and desserts. 

Apples improves memory, intelligence, improve immunity. Regular consumption of dried apples reduces the risk of dementia and memory loss. Besides apples reduces the risk of cancer. Apples also protect the body from premature aging.

Surprisingly, even in dried apples contain a lot of water, about 31 g per 100 g of product. They are also rich in carbohydrates (57.2 g per 100 g) and dietary fiber (8.7 g per 100 g).

Dried apples are rich in vitamin composition. So, they pretty much vitamin B4 (choline) and C also have vitamins B1, B2, B3, B5, B6, E and K as fresh fruit, of macronutrients in the apples a lot of potassium, as they are rich in sodium, phosphorus, magnesium and calcium. Dried apples contain a lot of iron, there are copper, manganese, selenium and zinc. The content of iodine in dried apples higher than in bananas and oranges, there are essential oils, catechins, flavonoids, volatile, pectins, etc.