Nutritional Value of Dehydrated Foods

Dehydrated foods are a popular choice for many people because of their long-term storage capabilities; it is possible to dehydrate almost any type of food and enjoy its unique taste when dehydrated. For health-conscious individuals, nutritional value always takes precedence over longevity, and concerns over the nutritional value of dehydrated foods have persisted, and they have proven unfavorable. However, this does not mean that that they have no nutritional value. Many of these studies were conducted on commercially prepared dried foods.

Dehydrating at home versus commercially dried foods

The effects of home dehydration on the nutritional value of food is minimal, and the assumption that dehydration negatively effects nutritional value was based on studies that used commercially dried foods, not home dehydration. When dried under the correct temperature and with sufficient drying time, dehydrating food at home is superior to canning or freezing.

Vitamins and minerals

Food preserved with home dehydration retains its vitamin A, but it is a light sensitive vitamin, so remember to store foods that contain it, such as carrots, mangoes and bell peppers, in a dry, dark place. Vitamin C is lost during dehydration because it is an air-soluble vitamin, and dehydration is an air-based process, so it is natural that this would happen. Dehydration does not have any effect on calories, fat, sugar, fiber or carbohydrates, nor does it have any effect on such minerals as potassium, sodium or magnesium.

It is important to know all the facts about food dehydration in order to do it properly, but rest assured that the nutritional value of dehydrated foods is almost as good as pre-dehydrated food. For this reason, it is superior to other forms of food preservation for those who are concerned about the nutritional value of food.