How does dehydrating food change its nutritional value?

This process does reduce the amount of certain nutrients in the food, however, and different methods of drying cause different nutrient losses. ... no significant change in vitamin C levels and -- for most of the fruits tested -- no change in the beta-carotene content in freeze-dried fruits compared to fresh fruit. read more

Dehydrating foods entirely to preserve the foods like fruits, vegetables, herbs, meats, etc.. Dehydration is the process of removing moisture from the food. Vitamins such as A and C, are leached out from the food because of dehydration. Loss of nutritional value also depends on the dehydrating methods. read more

Dehydrating or drying foods will help preserve them so they'll last longer without spoilage, and will help prevent them from becoming contaminated with microbes. This process does reduce the amount of certain nutrients in the food, however, and different methods of drying cause different nutrient losses. read more

Drying food preserves nutrients and protects it by removing the moisture that bacteria, yeasts, and molds need to live. Although drying destroys some nutrients like vitamin C, removing water concentrates what’s left, along with other nutrients, jamming more calories, dietary fiber, and/or air-resistant vitamins and minerals into a smaller space. read more

How Drying Affects Food’s Nutritional Value. Drying food preserves nutrients and protects it by removing the moisture that bacteria, yeasts, and molds need to live. read more