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Table 1 Average nutrient composition of most popular traditional dried fruits (per 100 g)

From: Pairing nuts and dried fruit for cardiometabolic health

Dried Fruita,b Energy Kcal Fat g Carbohydrate g Sugars g Protein g Fiber g Calcium mg Iron mg Magnesium mg Sodium mg Potassium mg Copper mg Carotenoids mg Total Phenolc mg GAE/100 g
Applesd 243 0.4 66.0 57.2 0.9 8.7 14 1.4 16 87 450 0.19 0 324e
Apricotsd 241 0.5 62.6 53.4 3.4 7.3 55 2.7 32 10 1162 0.34 2163 248e
Currants (Zante) 283 0.3 74.3 67.3 4.1 6.8 86 3.3 41 8 892 0.47 44 nd
Dates (deglet noor) 283 0.4 75.0 63.4 2.5 5.9 39 1.0 43 2 656 0.21 6 661
Dates (medjool) 277 0.2 75.0 66.5 1.8 6.7 64 0.9 54 1 696 0.36 112 572
Figs 249 0.9 63.9 47.9 3.3 9.8 162 2.3 68 10 680 0.29 38 960
Peachesd 239 0.8 61.3 41.7 3.6 8.7 28 4.0 42 7 996 0.36 2077 283e
Pearsd 262 0.63 69.7 62.2 1.9 7.5 1.0 2.1 33 6 533 0.37 25 679e
Plums/prunes 240 0.38 63.9 38.1 2.2 7.1 43 0.9 41 2 732 0.28 55 938
Raisins 299 0.5 79.2 59.2 3.1 3.7 50 1.9 32 11 749 0.32 0 1065
  1. GAE gallic acid equivalents; nd not determined
  2. aTraditional dried fruit are defined as those with no added sugars, typically sun-dried or dried with minimal processing
  3. bNutrient information from US Department of Agriculture Nutrient Database Standard Reference #27
  4. cTotal phenol data from Alasalvar, C. and Shahidi, F. [29]
  5. d Sulfured
  6. eValues calculated from fruit dried to 40 % moisture