The beneficial properties of candied fruits are directly related to the merits of the products from which they are made. Candied fruits inherit many advantages of the original product. For example, they contain a lot of vegetable fiber, which improves digestion and cleanses the body of harmful accumulations (poisons, toxins, decay products). The vitamin and mineral composition of candied fruits is also not too much inferior to the composition of fresh fruits and vegetables, and sometimes, due to “shrinkage”, it contains vitamins and microelements even in higher concentrations. Usually, candied fruits contain quite a lot of vitamins of group B, PP, vitamin A and, of course, C, which is especially rich in citrus fruits (unfortunately, it is largely destroyed during heat treatment). Of the micro and macro elements, potassium, magnesium, phosphorus, and iron can be distinguished, which are stored in candied fruits after digestion and are well absorbed by the human body. Up to 95% of the composition of candied fruits is carbohydrates, the lion's share of which comes with sugar syrup. Proteins and fats in them are much less (up to 5% and up to 2%, respectively). Because of this, candied fruits are very high in calories (100 g of the product contains 300-400 kcal), and therefore are recommended for people suffering from a breakdown or exhaustion.