Fresh fruit is not very high in calories (except bananas i guess). What happens on a chemical level when you dry fruit? Why are calories increasing? Why isn’t calorie level the same when all you do is let water evaporate?
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The calories are most likely calculated by weight, so a 1/4 pound piece of fresh fruit that contains, say 10 grams of fructose, will still contain 10 grams of fructose when the fruit is dried, even though the fruit has lost all of its water weight and now only weighs 25 grams. It went from 40 grams of fructose per pound of fresh fruit, to 40 grams of fructose per 100 grams of dried fruit. It’s just the amount of sugar by weight, and all of the water weight is lost through drying, though the amount of sugar doesn’t change.
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