Dry fruits are delicious, and they are one of the best sources of antioxidants and vitamin C. But while dry fruits can be tasty and nutritious, the antioxidants they contain can have a harmful effect on your health.
This is the case with grapes and other dried fruits.
These fruits are high in vitamin C, which can make your blood vessels dilate.
This can increase your risk of blood clots.
As a result, you may experience increased heart attack risk and stroke risk.
Read on to learn how to make sure you’re getting the nutrients your body needs to keep your heart healthy.1.
Grapefruit (Grapes)Grapefruit is one of many fruits that are low in vitamin E, the chemical that converts to vitamin C in the body.
The problem is that vitamin E is converted to vitamin A in your body, which is a bad thing because it increases the risk of heart disease and stroke.
The antioxidant vitamins A and C are also high in glycerol, a type of fat that helps your body absorb nutrients.
However, this is another topic for another article.2.
Lemongrass (Lemongrasses)Lemongs are rich in vitamin A and E, and are also low in glyterol, so they are also great for heart health.
Lemongs also contain vitamin C and beta carotene, which helps your cells absorb the vitamins.
However they are very low in Vitamin A, which leads to an increased risk of vitamin A toxicity.3.
Pineapple (Pineapples)Pineapple is another fruit that is high in vitamins A, C, and beta-carotene.
However it also contains high levels of glycerin, a fat that’s also found in a lot of fruits, including apples and tomatoes.
Glycerin has been linked to inflammation and oxidative stress.4.
Kiwi (Kiwis)Kiwi is a fruit that contains vitamin A, a superfood, and a very high glycerite content.
The reason it’s so good for heart and blood circulation is because it contains a combination of beta car, alpha car, and gamma carotenes.
Beta carotenoids have antioxidant properties, while gamma carosols have anti-inflammatory properties.5.
Pomegranate (Pomegranates)Pomegrenates contain beta carosol and gamma-carol, which are both high in antioxidants.
These compounds help your cells detoxify toxins from your body.
They also help the body convert fat into glucose, which aids in glucose absorption.
However the levels of these compounds in Pomegrene are low, which means that they may contribute to a lack of absorption of vitamin C or Vitamin A.6.
Orange (Orange)Orange is another rich source of antioxidants, including vitamin C6.
Its high glyteroleic acid content helps it detoxify blood sugar, as well as improve the metabolism of certain fatty acids, such as omega-3 fatty acids.7.
Cherry (Cherry)The cherry is another source of vitamin E and a good source of beta-Carotene and beta hydroxytyrosol, both of which are antioxidants.
However its glyceric acid levels are very high, which may make it high in beta-C, which lowers the risk for heart disease.8.
Pecan (Pecans)Pecan is another high glycyeroleic fruit that has been associated with a high risk of coronary heart disease (CHD).
However it’s not a high source of any vitamin C because its beta-carbonate content is very low, making it a low source.9.
Strawberry (Strawberries)Strawberry has been shown to be a good heart-healthy fruit for several reasons.
First, its high levels have been linked with decreased risk of diabetes and high blood pressure, and in a study it was found to lower LDL cholesterol by a significant amount.
Second, it’s low in fat, which has been found to reduce the risk.10.
Papaya (Papaya)Papayas are a very rich source, especially of vitamin D3, which the body converts to D-carboxylate.
But when it comes to heart health, Papayas contain a very low glycyeryl-coenzyme-A carboxylase (GGC) and a high glyceryl-CoA carbo-coenic acid (GCAC) ratio.
This results in very low levels of vitamin B6, which could cause vitamin B12 deficiency, or could make the Papaya more susceptible to oxidative stress and inflammation.11.
Almonds (Almonds)Almonds are a rich source in vitamin B3, especially alpha-linolenic acid (ALA).
However, the vitamin B1 in almonds can’t be converted into B12, which increases the chance of developing heart disease,