Dried Italian Peaches

Properties

According to our analyses, 100 g of dried Italian peaches contain:

• Manganese (0.33 mg - 17% of NRV)
• Pantothenic acid (1.1 mg – 18% of NRV)
• Vitamin K (15 µg - 20% of NRV)
• Phosphorus (161 mg - 23% of NRV)
• Niacin (3.8 mg - 24% of NRV)
• Copper (0.57 mg – 57% of NRV)
• Vitamin E (7.1 mg - 59% of NRV)
• Potassium (1520 mg - 76% of NRV)
• Fibre (12 g)

Dose recommendations

Each pack of 500 g of dried Italian peaches contains about 17 servings of 30 g that provide:

• 23% of the Nutrient Reference value of Potassium
• 18% of the Nutrient Reference Value of Vitamin E
• 17% of the Nutrient Reference Value of Copper

Affordable price

Affordable price means to us offering our clients dried Italian peaches with no added sugar - containing only natural sugar - that everybody can enjoy.

We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by offering our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of dried Italian peaches, you are also contributing to the reduction in the use of plastic.

Storage

You can store dried Italian peaches in cool, dry places away from heat and moisture. Here are 4 useful tips:

• The ideal way to store dried Italian peaches is in a refrigerated environment. Nuturally dried Italian peaches can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
• The ideal container for the storage of dried Italian peaches is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen, that is fundamental for aerobic bacteria.
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.