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Dried fruit is เว็บสล็อต ที่ มี คน เล่น มาก ที่สุดanother popular snack among Japanese people for beauty and health. Let's know the benefits of dried fruit and how to make dried fruit easily. Let's use the microwave.

benefits of dried fruit
It helps to adjust the intestinal environment and relieve constipation.
Dried fruits are rich in whole fibre, soluble fiber, which is a good food for good bacteria in the gut. and insoluble fiber, which improves the intestinal environment and relieves constipation. Eating dried fruits high in fiber for about 2 weeks in a row can change the digestive system that has problems back to normal.

Dried fruits high in fiber, such as blueberries (17.6 g fiber per 100 g), dried persimmons (14 g fiber per 100 g), jujube (12.5 g fiber per 100 g), prunes (7.2 dietary fiber). g per 100 g) and banana (7 g fiber per 100 g), etc.




It is a good aid in weight loss.
In addition to being high in dietary fiber Dried fruit is considered a low GI (Glycemic Index) food, which means that when eaten, the sugar is absorbed into the bloodstream more slowly. It makes you feel full longer and doesn't feel like eating fussy meals between meals Therefore suitable for people who are losing weight. Because in addition to being satisfied with eating sweets, it also makes you feel full for a long time.




Good for the beauty and health of women.
Dried fruits contain important nutrients that are essential for beauty and health, such as raisins and dried figs are high in iron. It helps prevent anemia in women and pregnant women. Apricots, mangos and dried persimmons are high in beta-carotene, which is converted into vitamin A in the body. Vitamin A strengthens skin cells and helps prevent adult acne breakouts. Blueberries are rich in manganese, a mineral that helps your metabolism to function properly. and anthocyanins, which are antioxidants that help slow down aging and help nourish the eyes. Dates are rich in polyphenols, which are powerful antioxidants that help slow down aging. and bananas, which are rich in polyphenols. Magnesium and Potassium, etc.