Michigan State University Extension
Preserving Food Safely - 01600535
10/13/97

### NUTRITIONAL VALUE OF DRIED FOODS

     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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