MIXED FRUIT

Dried apricots are a source of vitamins and minerals, particularly vitamin A and potassium. However, they contain sulphur dioxide as a preservative, which can cause allergic reactions in sensitive individuals. The drying process concentrates sugars, increasing calorie content.

Prunes are known for their high fiber content, aiding in digestion and regularity. They contain sulphur dioxide and potassium sorbate as preservatives, which can cause sensitivities in some people. The drying process increases sugar concentration, impacting calorie density.

Dried apples provide fiber and some vitamins, though in reduced amounts compared to fresh apples. They contain sulphur dioxide as a preservative, which can trigger allergies in sensitive individuals. The drying process increases sugar concentration, affecting calorie content.

Dried pears offer fiber and some vitamins, though less than their fresh counterparts. They contain sulphur dioxide as a preservative, which can cause allergic reactions in some people. The drying process concentrates sugars, increasing calorie content.

Sulphur dioxide is used as a preservative to prevent spoilage and maintain color in dried fruits. It can cause respiratory issues and allergic reactions in sensitive individuals, particularly those with asthma. Its presence in food is a concern for those with sulphite sensitivity.

Potassium sorbate is a preservative used to inhibit mold and yeast growth in food products. It can cause skin irritation and allergic reactions in some individuals. Its use is generally considered safe in small amounts, but sensitivities can occur.