Dried fruit is a good source of dietary fiber and minerals, especially potassium. Compared with grains, dried fruit can provide a fair amount of iron, and because of the presence of organic acids, the absorption and utilization rate of iron is higher than that of grains and legumes. The loss of vitamin C in dried fruit is relatively large. For example, there is only 1mg/100g in dried apricots and figs, and only 2mg/100g in raisins. However, some varieties are slightly higher, such as dried jujube which can reach up to 13mg/100g. The vitamin B1 content in dried fruit is relatively low, but many dried fruits contain a relatively rich amount of vitamin B6. There is also a small amount of vitamin K, for example, the content in dried apricots and figs is about 10g/100g, while prunes contain 59.5g/100g of VK, which is higher than other dried fruits. In terms of antioxidants, yellow dried fruit can preserve most of the carotene, such as dried apricots, persimmon cakes, and orange cakes; while purple and black dried fruit can retain a lot of anthocyanins and other polyphenolic components, such as mulberry, raisins, and blueberries. In terms of absolute nutritional ingredients, mulberry takes the crown. Its protein content is as high as 21%, and its calcium, iron, and magnesium content are 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.