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.