Why does fruit magically become a high iron food when it is dried?

by (24412) Updated August 04, 2013 at 9:43 PM Created July 13, 2011 at 2:19 AM

This is in my head because I spend all day with a toddler. Our pediatrician recommended raisins for iron. Why not grapes? I've noticed other dried fruits saying they were high in iron too on the package. I'm confused.

Update: 2 years later, no more anemia, yipee! His love affair with raisins was fleeting, but but between dark chocolate, a love of broccoli, the occasional rice cracker with pate fest, and a few hamburgers per week his levels seem fine now.

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15831 · July 13, 2011 at 2:22 AM

Only because like anything else, when you dry it you drive out the water content.

The size goes down and it becomes a lot easier for us to eat a whole lot more of the item.

Essentially the serving size becomes more dense with the original constituents of the ingredient.

233 · August 04, 2013 at 9:43 PM

Liver beats all fruit for anemia, regardless if it's wet or dried or whatever.

10 · August 03, 2013 at 6:52 PM

there are other ways to get iron, too, like spinach, kale, etc. you might also try "rebar" nutrition bars, they are a combo of fruits and veggies in high density, and chewy like a Charleston Chew or an Eatmore. Molasses also has good iron content, so maybe some ginger snaps with molasses?

4067 · July 13, 2011 at 4:13 PM

Now that you mention it -My SAD husband is convinced that eating a ton of raisins will cure my anemia. He bought me a giant 4lb box at Costco. A few serious binges later and I am a raisin addict! (No test results back yet on the anemia cure! haha!) Luckily I am not trying to lose weight!

451 · July 13, 2011 at 4:25 AM

LOL...did your Doc warn you about raisin overload poop in that toddler's diaper? They go in like raisins and come out like exploding grapes. It's nasty. Have fun with that. :-)

892 · July 13, 2011 at 3:27 AM

Hehe, this was actually an LSAT logical reasoning question. Why do raisins have more iron per CALORIE than grapes? Note that I said per calorie, not ounce. The answer to the question was supposedly because the drying process causes caramelization of some sugars in the grape, the end product of which cannot be used by the body (thus noncaloric).

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