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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