How much nutritional value is lost by dehydrating my fruit/vegetables?
Found this info for you: The dehydration process retains almost 100% of the nutritional content of the food, retains the alkalinity of fresh produce and actually inhibits the growth of microforms such as bacteria. Fresh foods can sometimes contain simple yeasts, mould and bacteria; however, by inhibiting the water content their growth is considerably reduced. Dried vegetables and sprouts are naturally low in ‘bad’ fats, yet high in fibre and nutrients. Although a very small amount of Vitamin C is lost, dehydrating retains all Vitamin A (or Beta Carotene) in plant foods which is an essential anti-oxidant. Minerals such as selenium, potassium and magnesium are also preserved giving you minerals in a perfect balance. The Dehydration Process It is important to use a dehydrator that dries food at a suitable temperature. Temperatures that are too low can cause the food to spoil, however, if the temperature is too high then the enzymes and nutrients are lost! A temperature of around 108° (or
