Dried fruit and calcium levels
The only thing of note I've ever taken from commercially available dried fruit is that sulphur dioxide is almost universally used as a preservative. Some people are sensitive to this. There are various limits on how much you are allowed to use, but no outright bans in preservation.

You can buy fruit that has no added sulphur dioxide. This tends to be in the organic section and therefore tends to be that much more expensive.

But remember that dried fruit is essentially concentrated sugar. There's a reason young children like it. So for the same reason you don't let them eat as much chocolate as they'd probably like, I'd encourage some moderation. Perhaps try some fresh fruit in your baking.



In relation to calcium, it's sulphur dioxide that makes "acid rain", which leaches away limestone and other calcium carbonate rock sources. I can't find anything reputable that makes a link here but there's a big pile of "health" blogs out there that seem to think "because acid rain" is an answer enough, who has time to do the science? I'm certainly not saying you should avoid sulphites (unless you medically need to) but they can be avoided.

Dried prunes are apparently well recognised for their benefits to bone health.