Sundried Foods – researched and compiled by Fiona James

Sun-dried Foods are items preserved by removing most of their water content through direct exposure to sunlight and natural airflow.

There are different kinds of sundried fruits and vegetables.

• Fruits: apricots, tamarind, cranberry, coconut and cherry.

• Vegetables: tomatoes, sweet bell peppers, leafy greens and herbs. Kale, mint, basil, oregano and parsley.

• Root vegetables. Carrots, sweet potatoes and beets.

The Benefits of sun-dried Foods

Fruits: High in Fiber: They provide two to three times the dietary fiber of fresh fruit, which helps improve digestion, they are rich in Antioxidant, contain disease-fighting plant compounds like polyphenols and phenols that lower oxidative stress and small portions pack essential minerals and vitamins such as potassium.

Vegetables: Removing water increases the fiber density per gram, which supports gut health, improves digestion, and helps manage blood sugar, Essential minerals like iron, potassium, calcium, and magnesium stay stable during natural drying and become more concentrated.

Additionally, the natural drying process helps preserve key phytonutrients and antioxidants that protect your cells from damage.