Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Dried peach

Dried peaches are available either untreated or treated with sulfur dioxide. The latter is preferable and safer for people with asthma or allergies.
93/05/01  LA:ALA

Dried peaches are a healthy between-meal snack. They contain many vitamins and minerals. When treated with sulfur dioxide, they retain their bright yellow-orange color. Untreated peaches take on a brownish color after drying. The addition of sulfur dioxide is not necessary to maintain the flavor and extend the shelf life. For more information on peaches, please follow this link: Peaches.

General information:

From “”: “The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Shan mountains, where it was first domesticated and cultivated. It bears an edible juicy fruit called a peach or a nectarine.”

Nutritional information:

Dried peaches consist of 23 % water, 54 % carbohydrates, and 0.6 % fat. In addition, they are rich in minerals such as calcium, iron, potassium, magnesium, and phosphorous. They also contain vitamins A, B1, B2, B6, C, and E.

Culinary uses:

Dried peaches make for a nice snack. They are also found in muesli, fruit breads, chutneys, and sweet desserts.

Drying fruit:

From Wikipedia: "Fruits can be dried whole (e.g., grapes, berries, apricot, plum), in halves, or as slices, (e.g., mango, papaya, kiwi). Alternatively they can be chopped after drying (e.g., dates), made into pastes, or concentrated juices. The residual moisture content can vary from small (3 – 8%) to substantial (16 – 18%), depending on the type of fruit. Fruits can also be dried in puree form, as leather, or as a powder, by spray of drum drying. They can be freeze dried. Fresh fruit is frozen and placed in a drying chamber under vacuum. Heat is applied and water evaporates from the fruit while still frozen. The fruit becomes very light and crispy and retains much of its original flavor. Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. ...

The high drying and processing temperatures, the intrinsic low pH of the fruit, the low water activity (moisture content) and the presence of natural antimicrobial compounds in dried fruit make them a remarkably stable food. There is no known incident of a food-borne illness related to dried fruit.”

Sulfur dioxide:

“Sulfur dioxide is used as an antioxidant in some dried fruits to protect their color and flavor. For example, in golden raisins, dried peaches, apples and apricots sulfur dioxide is used to keep them from losing their light color by blocking browning reactions that darken fruit and alter their flavor. Over the years, sulfur dioxide and sulfites have been used by many populations for a variety of purposes. Sulfur dioxide was first employed as a food additive in 1664, and was later approved for such use in the United States as far back as the 1800s.

Sulfur dioxide, while harmless to healthy individuals, can induce asthma when inhaled or ingested by sensitive people. The Food and Drug Administration(FDA) estimates that one out of a hundred people is sulfite-sensitive (allergic), and about 5% of asthmatics are also at risk of suffering an adverse reaction. Given that about 10% of the population suffers from asthma, this figure translates to 0.5% of the whole population with potential for sulfite-sensitivity. These individuals make up the subgroup of greatest concern and are largely aware of the need to avoid sulfite-containing foods. Consequently, the FDA requires food manufactures and processors to disclose the presence of sulfiting agents in concentrations of at least 10 parts per million.”

Drying temperatures:

“Peaches can be dried at temperatures from 0 to 70°C. If the temperature is too high, dried fruit more quickly loses its taste and flavor. And some of the vitamins are destroyed at temperatures as low as 40°C.*”

Note (italics): * = Translation from a German Wikipedia entry

Nutritional Information per 100g 2000 kCal
Energy 239 kcal12.0%
Fat/Lipids 0.76 g1.1%
Saturated Fats 0.08 g0.4%
Carbohydrates (inc.dietary fiber) 61 g22.7%
Sugars 42 g46.4%
Fiber 8.2 g32.8%
Protein (albumin) 3.6 g7.2%
Cooking Salt (Na:7.0 mg)18 mg0.7%
Recommended daily allowance according to the GDA.
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
ElemPotassium, K 996 mg50.0%
MinCopper, Cu 0.36 mg36.0%
MinIron, Fe 4.1 mg29.0%
VitNiacin (née vitamin B3) 4.4 mg27.0%
VitVitamin K 16 µg21.0%
ElemPhosphorus, P 119 mg17.0%
MinManganese, Mn 0.3 mg15.0%
VitRiboflavin (vitamin B2) 0.21 mg15.0%
ProtThreonine (Thr, T) 0.14 g15.0%
VitVitamin A, as RAE 108 µg14.0%

Detailed Nutritional Information per 100g for this Ingredient

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids, (SC-PUFA) 2000 kCal
Linoleic acid; LA; 18:2 omega-6 0.36 g4.0%
Alpha-Linolenic acid; ALA; 18:3 omega-3 0.01 g< 0.1%

Essential amino acids 2000 kCal
Threonine (Thr, T) 0.14 g15.0%
Valine (Val, V) 0.2 g12.0%
Methionine (Met, M) 0.09 g9.0%
Isoleucine (Ile, I) 0.1 g8.0%
Leucine (Leu, L) 0.2 g8.0%
Phenylalanine (Phe, F) 0.11 g7.0%
Lysine (Lys, K) 0.12 g6.0%
Tryptophan (Trp, W) 0.01 g4.0%

Vitamins 2000 kCal
Niacin (née vitamin B3) 4.4 mg27.0%
Vitamin K 16 µg21.0%
Riboflavin (vitamin B2) 0.21 mg15.0%
Vitamin A, as RAE 108 µg14.0%
Pantothenic acid (vitamin B5) 0.56 mg9.0%
Vitamin C (ascorbic acid) 4.8 mg6.0%
Vitamin B6 (pyridoxine) 0.07 mg5.0%
Vitamin E, as a-TEs 0.19 mg2.0%
Folate, as the active form of folic acid (née vitamin B9 and B11) 0 µg< 0.1%
Thiamine (vitamin B1) 0 mg< 0.1%
Vitamin D 0 µg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Potassium, K 996 mg50.0%
Phosphorus, P 119 mg17.0%
Magnesium, Mg 42 mg11.0%
Calcium, Ca 28 mg4.0%
Sodium, Na 7 mg1.0%

Essential trace elements (micronutrients) 2000 kCal
Copper, Cu 0.36 mg36.0%
Iron, Fe 4.1 mg29.0%
Manganese, Mn 0.3 mg15.0%
Zinc, Zn 0.57 mg6.0%
Selenium, Se 0.5 µg1.0%