Michigan State University Extension
Preserving Food Safely - 01600535


  Fresh  fruits  and  vegetables  supply   calories,  fiber,
vitamins  and  minerals.    As  is  true  with  other   food
preservation methods,  drying will result in the destruction
of certain nutrients.   Some of the nutritional changes  you
can expect with drying are:                                 

Calories:  No change.  However, on a pound-for-pound  basis,
dried  foods will have substantially higher caloric  content
than  fresh  because nutrients become more  concentrated  as
water is removed.                                           

Fiber:  Fiber content of foods is not effected by drying.   

Vitamins:  Vitamins  A  and C  are  chief nutrients found in
fresh fruits and vegetables.  Both are destroyed by exposure
to  air,  and vitamin C is also destroyed  by  heat.   Other
factors  that  affect  vitamin loss are exposure  to  light,
prolonged  storage periods and improper storage  conditions.
Sulfuring helps protect vitamins A and C from destruction.  

Minerals:  Mineral losses may occur with  soaking,  however,
these losses are usually minimal.                           

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