Dried fruits lose freshness, but in losing water increase the proportion of their nutrients (nourishing substances). Grapes and raisins differ thus, as do also plums and prunes. Such fruits are concentrated foods, because in small bulk there is a high percentage of nourishment. (See table below.) Such dried fruits are wholesome, but are not substitutes for fresh fruits. They serve the body differently. They are principally heat-energy-giving. They combine appetizingly with grain foods, increasing their heat-power and palatability.

Composition Of Fresh Fruits (F), Jams (J1), And Jellies (/2)

Water

% IN

Sugar

Acid

Protein

Ash

F

J1

J2

F

J1

J2

F

J1

J2

F

J1

J2

F

J1

J2

85.4

36.8

40.8

Apple

11.3

54.6

53.8

•7

•3

•3

.6

.2

.2

•3

.2

.2

5.

36.7

Crab-apple

58.6

.2

.1

.1

86.3

43.6

40.4

Blackberry

10.9

47.8

574

.8

•9

•5

1.3

•7

.2

•5

•5

•3

80.1

44.4

36.3

Grape

16.5

44.8

62.8

.6

•7

•5

1.3

•5

.2

•5

•7

•5

81.9

37.

Huckleberry

16.5

57.

•3

.6

.1

•3

•3

86

31.4

Orange

57

65.5

1.4

.2

•4

•3

88

34.4

30.

Peach

10.8

59.6

65.3

.6

•5

•3

•7

.2

•7

.2

84.4

38.5

30.9

Pear

11.4

46.9

65.

.2

.2

•3

.2

•4

•3

•3

85.2

26.1

19.7

Pineapple

12.2

60.5

78.8

.8

•3

•3

•5

•3

•4

•4

•3

•4

78.4

49.6

54.4

Plum

13-3

38.

41.9

1.

1.

1.1

•4

•5

•4

•5

•5

•7

33.4

Mixed fruit

63.4

•4

.1

.2

(Under .05 is dropped; over .05 is considered .1) Constructed from Olsen's "Pure Foods"

Dried Fruits Composition (Arranged From Norton's "Food And Dietetics")

Refuse

Water

% IN

Carbohydrates

Protein

Fat

Ash

10

15.4

Dates

78.4

2.1

2.8

1.3

10

14.6

Raisins

76.

2.6

3.3

3.4

17.2

Currants

74.2

2.4

1.7

4.5

18.8

Figs

74.2

4.3

•3

2.4

15

22.3

Prunes

73.3

2.1

2.3

28.1

Apples

66.1

1.6

2.2

2.1

29.4

Apricots

62.5

4.7

1.

2.4

Food facts concerning composition and digestibility of foods show their nutritive value, therefore, in how far they are equivalents of one another.