Dried peaches: calories. Dried peaches
Peaches are everyone's favorite fruit, containing many vitamins, minerals, antioxidants and more. nutrients. They are considered an aphrodisiac and are extremely beneficial for health, so they are recommended to be included in your diet. Peaches can be dried or canned. In terms of its beneficial properties, dried peaches are not inferior to fresh ones, so it is recommended to use them all year round.
Dried peaches are obtained by drying at a temperature of 65 degrees for 5-6 hours. First, it is divided into halves and the pit is removed.
Useful properties of peach
The positive effect that dried peaches have on the human body cannot be overestimated. Let's look at some specific aspects:
Peaches are good for eyesight. Many people suffer from vision problems due to beta-carotene deficiency. Peaches contain large number beta-carotene, which improves vision by increasing blood circulation in all parts of the body.
Keeps skin healthy
. One of the main benefits of peaches is their skin care benefits. They are an excellent source of vitamins A and C, which are used in cosmetics as they help in the regeneration of skin tissue. Thanks to these vitamins, peaches are a natural moisturizer in skin care.
To combat wrinkles and dark circles under the eyes, apply peaches in rings to the desired area of the face. In addition, they help reduce hair loss and have positive influence on the scalp.
Excellent for removing toxins. Every day, through food, our body absorbs toxins that are very harmful to the kidneys. Peaches contain a large amount of fiber and potassium, reducing the risk of stomach ulcers and various kidney diseases.
In addition, they have a diuretic effect and thus cleanse the kidneys and bladder. Therefore, nutritionists especially recommend consuming peaches for people who suffer from gout and rheumatism. In China, people consume peach tea as a kidney cleanser.
Helps control weight.
Peaches, even dried, during a diet are an ideal food for those who want to lose weight. Consuming them regularly will help you lose weight. One peach contains approximately 50 calories and contains no fat at all. They dull the feeling of hunger and thereby prevent overeating.
An excellent source of multivitamins and minerals. Vitamins A, C, E, K and 7 minerals such as calcium, copper, iron, magnesium, zinc, manganese and phosphorus contained in peaches are very beneficial.
Iron is necessary for the formation of red blood cells. Phosphorus is a component of bones and teeth and is necessary for the prevention of dental caries. Potassium is an important component of body fluids and helps stabilize heart rate and blood pressure.
How to store peaches
Slightly hard, but ripe fruits can be stored at room temperature until they are ripe. The ripening process can be accelerated by using ethylene (in the same way as when ripening bananas, by placing them in the same bag with an apple, for example).
Ripe fruits can be stored in the refrigerator, but immediately before eating, it is recommended to keep peaches for some time at room temperature in order to fully enjoy their rich aroma.
Just like apples, peaches, due to contact with air, acquire dark color(the enzymatic brown color comes from the conversion of iron oxide), so if you want to serve them in slices, sprinkle the pieces with water and add a few drops of lemon before serving.
Dried peaches should be stored in the dark, cool place, placing them in a paper or canvas bag. Sealed glass jar dried fruits may develop unwanted mold due to the moisture they contain.
Dried peaches: Video recipe for pancakes with peach crumbs
ALL WORDS BY THE AUTHOR OF THE RECIPE NATALIA ILINA
If almost everyone knows about dried apricots and prunes, then the question “Is it possible to wilt a peach?” For most people, it either doesn’t arise at all, or is perplexing..... It turns out that it is possible, and even necessary, since what comes out is tastier than compote and better than jam. Dried peach is quite dense, elastic, smells like itself, and retains the taste of fresh fruit. But dogs are different, so the process itself is a little different each time. So let's look into the details......
The general scheme for preparing dried peach is simple. The peach needs to be washed thoroughly, the pit removed, sprinkled with sugar, and left for a day to release the juice. Then drain the juice and boil the peach (1-2 minutes) in sugar syrup prepared in the following proportions: 350 ml. water + 300 grams of sugar per kilogram of prepared fruits already deprived of juice (if the peach is very sweet, then less sugar can be added).
As you can see, there is nothing special in the recipe, but that’s why it’s a peach, in the process of communicating with which a variety of IFs can arise, for example:
1. IF THE PEACH IS SMALL AND COMPLETELY UGLY
It’s the kind that you look at and think: “Is it worth drying it?” Costs. It was with these “sad” fruits that I began experimenting with peach last year. I bought the cheapest and tiniest peaches, which were scary even to photograph, but in the end it turned out very tasty and quite beautiful:
I cut these tiny peaches into 4 parts - you can see dried peach slices in the picture. I think it is absolutely unnecessary to take beautiful and expensive nectarines for drying - “sad” peaches look no worse after the procedure, and their “garden substandard” immediately ceases to be noticeable.
2. IF THE PEACH PIT IS NOT SEPARATED OR IS DIFFICULTY TO SEPARATE.
Such peaches can also be dried, although it is much more pleasant to work with fruits whose pits can be separated quite easily. This year I tried to buy inexpensive “substandard” products, a good half of which turned out to be quite stingy:
What can you do about it? I take such a peach and cut it with a knife all the way to the pit so that I get 4 slices (if you cut it in half, it’s very difficult to pull out the pit):
Then I insert a knife into one of the cuts and use it to lift the flesh of the fruit, separating it from the seed:
If you have trouble using a knife, you can take a thin teaspoon and use it to remove each slice from the stone, cutting through the flesh with the tip of the device:
In the end it turns out like this:
Leave it for a day. After a day, drain the juice:
Boil for 1-2 minutes in syrup (350 water + 300 sazar), let cool, remove excess syrup, place on drying trays:
Dry until elastic, when no moisture is released when you press on the fruit:
Well, who is small and sad here?
3. IF THE PEACH IS VERY RIPE AND SOFT
It can also be dried. Of course, if the fruits are severely dented and damaged, then it is better to prepare an equally tasty peach marshmallow from this (more on this a little later). If the peach pit separates well and you manage to keep the ripe peach halves intact, then you can safely cover them with sugar and leave them in the refrigerator for a day. After a day, you need to carefully drain the juice and put the peaches...... in the dryer. Yes, yes, I didn’t make a reservation, before boiling the peaches in syrup, you need to dry them until half cooked, so that ripe fruit in syrup did not become jam:
When the ripe peach halves are able to hold their shape, you can boil them in sugar syrup, let them cool, remove the remaining syrup and put them back on the dryer. In the end, a ripe peach turns out to be especially tasty and aromatic - the extra effort is more than paid off with this result:
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Dried peach".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 254 kcal | 1684 kcal | 15.1% | 5.9% | 663 g |
| Squirrels | 3 g | 76 g | 3.9% | 1.5% | 2533 g |
| Fats | 0.4 g | 60 g | 0.7% | 0.3% | 15000 g |
| Carbohydrates | 57.7 g | 211 g | 27.3% | 10.7% | 366 g |
| Organic acids | 2.5 g | ~ | |||
| Dietary fiber | 14.9 g | 20 g | 74.5% | 29.3% | 134 g |
| Water | 18 g | 2400 g | 0.8% | 0.3% | 13333 g |
| Ash | 3.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 167 mcg | 900 mcg | 18.6% | 7.3% | 539 g |
| beta carotene | 1 mg | 5 mg | 20% | 7.9% | 500 g |
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 0.8% | 5000 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 3.3% | 1200 g |
| Vitamin B4, choline | 12.7 mg | 500 mg | 2.5% | 1% | 3937 g |
| Vitamin B5, pantothenic | 0.564 mg | 5 mg | 11.3% | 4.4% | 887 g |
| Vitamin B6, pyridoxine | 0.067 mg | 2 mg | 3.4% | 1.3% | 2985 g |
| Vitamin C, ascorbic acid | 5 mg | 90 mg | 5.6% | 2.2% | 1800 g |
| Vitamin E, alpha tocopherol, TE | 5.5 mg | 15 mg | 36.7% | 14.4% | 273 g |
| Vitamin K, phylloquinone | 15.7 mcg | 120 mcg | 13.1% | 5.2% | 764 g |
| Vitamin RR, NE | 2.6 mg | 20 mg | 13% | 5.1% | 769 g |
| Niacin | 2.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 2043 mg | 2500 mg | 81.7% | 32.2% | 122 g |
| Calcium, Ca | 115 mg | 1000 mg | 11.5% | 4.5% | 870 g |
| Magnesium, Mg | 92 mg | 400 mg | 23% | 9.1% | 435 g |
| Sodium, Na | 141 mg | 1300 mg | 10.8% | 4.3% | 922 g |
| Sera, S | 36.1 mg | 1000 mg | 3.6% | 1.4% | 2770 g |
| Phosphorus, Ph | 192 mg | 800 mg | 24% | 9.4% | 417 g |
| Microelements | |||||
| Iron, Fe | 3 mg | 18 mg | 16.7% | 6.6% | 600 g |
| Manganese, Mn | 0.305 mg | 2 mg | 15.3% | 6% | 656 g |
| Copper, Cu | 364 mcg | 1000 mcg | 36.4% | 14.3% | 275 g |
| Selenium, Se | 0.5 mcg | 55 mcg | 0.9% | 0.4% | 11000 g |
| Zinc, Zn | 0.57 mg | 12 mg | 4.8% | 1.9% | 2105 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 52.2 g | max 100 g | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.009 g | from 0.9 to 3.7 g | 1% | 0.4% | |
| Omega-6 fatty acids | 0.36 g | from 4.7 to 16.8 g | 7.7% | 3% |
Energy value Dried peach is 254 kcal.
Main source: Skurikhin I.M. etc. Chemical composition food products. .
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.
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NUTRIENT BALANCE
Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.
Product calorie analysis
SHARE OF BZHU IN CALORIES
Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards healthy eating or requirements a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.
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DATE FOR ACHIEVEMENT OF THE GOAL
USEFUL PROPERTIES OF DRIED PEACH
Dried peach rich in vitamins and minerals such as: vitamin A - 18.6%, beta-carotene - 20%, vitamin B5 - 11.3%, vitamin E - 36.7%, vitamin K - 13.1%, vitamin PP - 13%, potassium - 81.7%, calcium - 11.5%, magnesium - 23%, phosphorus - 24%, iron - 16.7%, manganese - 15.3%, copper - 36.4%
What are the benefits of dried peach?
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, immune system maintenance.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal tract And nervous system.
- Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
- Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
- Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
- Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation cardiovascular system and skeleton, the development of connective tissue dysplasia.
A complete guide to the most healthy products you can look in the application - a set of properties food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances Vitamins are destroyed by extreme heat. Many vitamins are unstable and are “lost” during cooking or food processing.
Fruits and berries
Description
Dried peach, prepared at home, like all other delicacies, is primarily valued for its content of beneficial microcomponents for the body, and only then for its ideal taste.
Preserving fruits using this method - great option, because when drying them, as well as when drying, everything beneficial properties are saved. The taste and aroma of dried peaches remains as rich as that of fresh fruits. The only thing is that dried fruits are not juicy, since almost all the moisture is released during the drying process. But thanks to this method of preparation, they become more elastic and instantly melt in the mouth.
To cook homemade fruit treat, Peaches can be of any variety, even those that are difficult to separate from the stone. Each type of peach is prepared according to the same instructions given in this simple step by step photo recipe. So, let's start cooking peaches dried for the winter in slices in a dryer.
Ingredients
Steps
To prepare dried peaches, we chose homemade fruits, which are difficult to remove the pit from. In the following steps we will show in detail how to separate the peach pulp in the form of segments from the pits.
To begin with, of course, let’s wash the aromatic fruits. Then take the peach and a small knife.
Let's first cut it in half to the bone, the photo shows what it looks like.
Now let’s cut it like this, again only to the bone, so that we get four slices.
Then we try to separate the peach slices from the pit., to do this, insert a knife into one of the cuts and carefully use it to pry off the peach pulp.
The photo below shows how it should turn out.
If the experiment with the knife was unsuccessful and the peach slices remained on the pit, then let’s try using a thin teaspoon. We also insert it into the cut and cut through the flesh of the fruit.
After all the peaches are cut into slices, fill them with 350 grams granulated sugar and put them in the refrigerator for a day.
After a day, place the peach slices in a colander to drain all the resulting juice.
In the meantime, let's cook sugar syrup. To do this, mix water with the remaining amount of sugar in a container and boil the resulting syrup. Immediately after the liquid boils, place peach slices in it for literally a few minutes. Then we take them out and put them in a colander again. This way the sugar syrup will drain completely and the slices will cool slightly. Immediately after this, place the peaches on the tray of the electric dryer.
We put the pallet in the dryer and turn on the high mode until full readiness fruit.
We periodically monitor the process of drying peaches. They should become elastic and no moisture should be released when you press a piece.
If the peach pieces have acquired exactly this structure, then it’s time to turn off the dryer. Then we cool the fruit slices and the dried peaches are ready to eat.
Bon appetit!
It's on everyone's lips. But many people remember dried peaches only when they come across them in a store or some other unusual recipe. The properties of dried peaches are similar to the nutritional value of dried apricots, but, meanwhile, this is a completely different, special product that should be included in your diet.
Dried peaches as a product
Dried peaches also have an antibacterial effect, normalize intestinal microflora, help fight internal suppuration and unpleasant smell. At the same time, skin problems are corrected, the color and structure of the epidermis is improved, the sagging of the integumentary tissues is reduced, and they become more receptive to cosmetics.
Despite quite high content carbohydrates, the product is also used in diet menu. Dried peaches are good for snacking or for improving overall body tone and ability to cope with physical activity. It is good to combine these dried fruits with dairy products and cereals. However, you should not consume more than five medium pieces of dried peaches per day, so as not to increase the level of sugar consumed and provoke allergic reactions in the body. It's best to replace the sugar you're used to adding to smoothies and morning cereals with peaches - they have excellent sweetening properties.
Eating dried peaches
Dried peaches go great with complex carbohydrates! In particular, porridges, fresh fruit and whole grain crusts. Using of this product can be prepared low-fat curd cream or a cocktail that will be highly nutritious and unique in taste.
Ideal option is the preparation of compotes, fruit drinks, homemade lemonades, teas and infusions from peaches mineral water. Such drinks strengthen the immune system, normalize the gastrointestinal tract, help increase the overall tone of the body, performance, improve metabolism and start weight loss processes.
Dried peaches are widely used in the preparation of desserts - cakes, pies, pastries, ice cream, sweets and more.
Zinaida Rublevskaya
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