NUTRITIONAL VALUE OF DRIED FOODS

TropiTaste Naturally Preserved Mango Slices

Source: http://web1.msue.msu.edu/imp/mod01/01600535.html

• 8 July 2011

Michigan State University Extension 

Preserving Food Safely - 01600535 

08/03/99

The following paper addresses the concerns of those who feel that dried foods are lower in nutritional value. 

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 affected 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. 

Note: The TropiTasteTM unique process of dehydration does not remove the color of the original product. In fact it enhances the color and taste. Also light exposure is controlled and heat used is natural sunlight at very gentle levels. As a result there is no destruction of vitamin content.

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

Note: The TropItaste process does not require soaking.