The dry fruits Indian grandmothers have recommended for generations

Soaking is a long-standing Indian household practice, partly cultural and partly digestive. Soaking softens the skin (which contains tannins that some find harder to digest) and can make the nut feel more palatable. From a nutrient standpoint, USDA values do not change meaningfully with soaking. Eat them whichever way you prefer.

Yes — unsulphured is our default. Most apricots and other golden-coloured dried fruits in the wider market are treated with sulphur dioxide (a preservative that keeps the fruit looking bright). Our unsulphured line uses sun-dried fruit; the colour will be darker and more natural. Look for the 'unsulphured' label on the product page.

We have been sourcing dry fruits since 1939 and currently serve 5M+ Indian families through our K-14 Lajpat Nagar shopfloor. Sourcing is single-origin where possible (Mamra almonds from Iran, Mevawala kishmish from Afghanistan, Anjeer from Turkey). Each batch is quality-checked in our FSSAI-licensed facility for moisture, aflatoxin, and microbial counts, then nitrogen-flushed and sealed within 48 hours of arrival to preserve nutrient density.

Anjeer, almonds and dates each contribute iron and calcium alongside other nutrients. Iron-deficiency anaemia is reported in around half of Indian pregnancies (NFHS-5), which is one reason iron-rich foods are often discussed as part of a varied prenatal diet. This page shares general nutrient facts only; please follow the personalised dietary guidance of your obstetrician, gynaecologist, or registered dietitian.

Per 100g (USDA figures), almonds carry the most iron of the three at 3.7mg, followed by anjeer at 2.0mg and dates at 1.0mg. All three can contribute to overall dietary iron intake, though how much any one person needs from food varies and is best discussed with a healthcare provider, particularly during pregnancy when iron needs rise.

Per 100g (USDA figures), almonds again lead at 269mg calcium, with anjeer at 162mg and dates at 39mg. Calcium needs also rise during pregnancy, and dry fruits are one of several dietary sources, alongside dairy and other calcium-rich foods, that can contribute to a varied prenatal diet. Your obstetrician, gynaecologist, or registered dietitian can advise on what is appropriate for your individual pregnancy.

ICMR-NIN's published dietary guidelines identify iron at around 27mg per day and calcium at around 1000mg per day as general population-level targets for pregnancy, drawn from a varied overall diet, not a dosing instruction for any specific food. Meeting these targets involves many foods together, not dry fruits alone. Your obstetrician or registered dietitian can advise on what is appropriate for your individual pregnancy.

Iron-deficiency anaemia is reported in around half of Indian pregnancies (NFHS-5), one reason iron-rich foods come up so often in prenatal dietary conversations. Anjeer, almonds and dates each contribute some dietary iron, though food alone may not address anaemia that has already been diagnosed. If you are concerned about anaemia during pregnancy, please speak with your obstetrician, who can test and advise on appropriate care.

Walnuts contribute ALA, a plant-based omega-3 that dietary research has studied in relation to fetal neural development. As with the other dry fruits on this page, walnuts are one part of a varied prenatal diet rather than a standalone nutritional plan. For guidance tailored to your pregnancy, please consult your obstetrician or registered dietitian.