Dried fruit is a good source of dietary fiber and minerals, especially potassium. Compared with cereals, dried fruits can provide a fair amount of iron, and due to the presence of organic acids, the absorption and utilization rate of iron is higher than that of cereals and legumes. The loss of vitamin C in dried fruits is relatively large. For example, there is only 1 mg/100g in dried apricots and figs, and only 2 mg/100g in raisins. However, some varieties are slightly higher, such as dried jujubes which can reach 13 mg/100g. The content of vitamin B1 in dried fruits is relatively low, but many dried fruits contain a relatively rich amount of vitamin B6. There is a small amount of vitamin K, such as about 10 g/100g in dried apricots and figs, and 59.5 g/100g of VK in prunes, which is higher than other dried fruits. In terms of antioxidants, yellow dried fruits can preserve most of the carotene, such as dried apricots, persimmon cakes, and orange cakes; while purple and black dried fruits can retain more anthocyanins and other polyphenolic components, such as mulberry, raisins, and blueberries. From the perspective of absolute nutritional ingredients, mulberry can be considered the champion. Its protein content is as high as 21%, and its calcium, iron, and magnesium content are all leading, while its zinc content is also as high as 6.15%, far exceeding other ordinary dried fruits. It's no wonder that traditionally in China, mulberry has been consumed as a health product.