The date, or the sweet fruit, goes back to 6000 B.C. Dates were cultivated in prehistoric Egypt and later, Arabs spread dates around the world. They are rich in carbohydrates, and low on fats and proteins. High on dietary fibre and minerals, dates are a useful source of energy; ten pitted dates provide about 230 kcals. They make a useful fuel especially for sportsmen and those engaging in heavy physical labour. Usually, sugar in dates can be up to 70 per cent.

Carbohydrates present in dates are invert sugars (fructose and glucose), the kind of sugar found in honey. This sugar helps in keeping the fruit moist and prevents crystal formation. The soft dates are high on invert sugars; however, dry dates have a high content of sucrose (sugar).
Dates have a high percentage of dietary fibre (approximately 10 per cent) depending on the variety and degree of ripeness. Insoluble dietary fibre is the major fraction of dietary fibre in dates and it helps relieve constipation and promotes good bowel function. Dates also contain small amounts of pectin (soluble fibre), which has cholesterol-lowering properties.

Dates are a rich source of iron. Other minerals they have include potassium, selenium, copper, calcium, and magnesium. They help boost haemoglobin and thus are useful in treating anaemia. Dates also contain phosphorus, cobalt, boron, fluorine, manganese, sodium and zinc. They are anti-cariogenic (useful in protecting teeth against decay) owing in part to their fluorine content. Unlike other fruits, dates are a modest source of vitamins B and C, most of which get destroyed on drying.

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