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Dried fruits, vegetables both summer decorations and winter meals
Harmal seeds is strung up on colorful lines and used in Anatolian homes to protect against the evil eye, or nazar. It is also sold in open markets as a decorative item nowadays. The shape of the harmal seed is somewhat like that of a chickpea; it is the seed of a plant with white flowers. People roast the seeds at weddings and engagement parties to protect their loved ones from bad wishes and intentions. Other foods which are strung up for decorative purposes are lentils, chickpeas and rice.
Are dried foods as nourishing as their fresh form?
Dried foods are hung out in the summer sun to prepare them for winter consumption, and they are really just one sign of how rich Turkish cuisine is. But what about the nutritional value of these dried fruits and vegetables? Nutrition experts have different views on this subject.
Nutrition expert Dr. Ender Saraç: Best to eat fruits and vegetables when they are season
"As long as there are no additives or preservatives added in making the dried fruits and vegetables, there is no risk. But of course, if they are produced using chemicals that could be harmful, or under less than hygienic circumstances, then this is no good. When these foods are dried, their water percentage drops to 10 percent from around 80 percent, which means they become heavier. The best idea of all is always to eat foods during their natural seasons and to enjoy dried foods, but not in excess.”
Dietician Yeşim Çelik: Dried fruits and vegetables have more calories than fresh counterparts
"When vegetables are dried they lose their vitamin C levels, which means they lose nutritional value as well. As for dried fruits, they are rich in calcium, potassium and iron, but they have many more calories than their fresh counterparts, which is why we really support the idea of eating all foods in their natural seasons.”
Dietician Turgay Köse: Dried fruits and vegetables have high nutrient levels
"When foods are dried properly, their nutritional value is actually high compared with their fresh counterparts. With no water, these fruits and vegetables harbor no bacteria either. The only real loss is that after being dried, their vitamin C levels go down. If fruits and vegetables are exposed to sulfur while in the drying process, or if they are kept in the shade, or if, before drying, they are heated briefly in steam, the loss of vitamins is decreased. Storing them in dark and cool places can really protect vitamin levels. When buying fruits and vegetables, make sure you choose the freshest ones, the ones which are most plentiful that season. So really, dried fruits and vegetables can be quite healthy. But of course, due to the decrease in water levels, their calories are four times that of their fresh versions. So, it's really better not to consume them in undue quantities.”
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