<unk>  is<unk>  that has been<unk> , either naturally or through use of a machine, such as a dehydrator. Raisins, prunes and dates are examples of popular<unk> s. Other<unk> s that may be<unk>  include apples, apricots, bananas, cranberries, figs, kiwi, mangoes, pawpaw, peaches, pears, persimmons, pineapples, strawberries and tomatoes.<unk>  has a long shelf life and therefore can provide a good alternate to fresh<unk> , allowing out of season<unk> s to be available.  Drying is a good way to preserve<unk>  in the absence of refrigeration.<unk>  is often added to baking mixes and breakfast cereals.<unk> s are rich in vitamins (A, B1, B2, B3, B6, pantothenic acid) and dietary minerals (calcium, iron, magnesium, phosphorus, potassium, sodium, copper, manganese). They contain approximately 250 calories and 1 - 5g of protein per 100g. .
Due to the water loss experienced during dehydration, which may be as high as 7 parts out of eight,<unk>  has a stronger, more intense flavour. However the drying process also destroys most of the Vitamin C in the food, so that the<unk>  version of the<unk>  has only a fraction of the levels of Vitamin C that would exist in the<unk>  if it were fresh.
Commercially prepared<unk>  may contain added sulfur dioxide which can trigger asthma in sensitive individuals, though<unk>  without sulfur dioxide is also available, particularly in health stores. The sulphur is added to "fix" the color of the product. "Organic"<unk>  is produced without sulphur which results in dark<unk>  and the flavour is much more characteristic of the fresh<unk> .  The color of some<unk> s can also be "fixed" to some extent, with minimal impact on flavour, by treating the freshly cut<unk>  with a preparation rich in Vitamin C (e.g., a mixture of water and lemon juice) for a few minutes prior to drying.
In addition to<unk>  whole<unk> s,<unk>  purée can be<unk>  to make<unk>  leather.
Dried fruit
Tablet
Milk
Stye
Oily fish
Norplant
Starch
Kidney bean