Dry fruits have a widespread consumption all over the world because they retain a good nutritional value like that of the fresh fruits. Almost all the types of the dry fruits contain various essential nutrients and they provide a wide array of health protective bioactive ingredients. They are known to be in use by humans since the fourth millennium BC and their taste, nutritional value and long shelf life make them one of the highly relished food products. As the name ‘dry fruit’ suggests, from these fruits the original water content is removed naturally or through the various drying procedures for consumption.
There are various different types of dry fruits available in the market, which make valuable tools for improving diet quality and reducing the risks of the chronic diseases also, such as raisins, prunes, apricots, figs, apples, pears, peaches, almonds, cashew nuts, and many more. About the dry fruits, it was very first mentioned
in the Mesopotamian tablets dating to about 1700 BC. These foods make an important part of the dietary recommendations by many world health agencies. They have high sodium content, dietary fiber and potassium, vitamin A, calcium, Vitamin K, iron, and calcium. Above that, they have no added sugars and artificial contents.