Dehydrated Fruits & Vegetables Nutrition

Dehydrated fruits and vegetables can be a convenient snack or a healthy addition to cereal, oatmeal, soups and other dishes. The dehydration process is designed to preserve as much of the food's nutritional content as possible while reducing its overall bulk. In addition to making fruits and vegetables available year-round, dehydration also preserves their flavor and creates a unique texture.

Caloric Content

While the actual caloric content of fruits and vegetables does not change during the dehydration process, the amount of calories per serving size is affected. According to the University of Missouri Extension, the reduction in the food's mass causes calories to become concentrated in a smaller serving. For example, a 100-gram serving of fresh apricots contains 51 calories, while a 100-gram serving of dried apricots contains 260 calories. If you're dieting, it's important to account for the weight differential between fresh and dried foods to avoid consuming too many calories.

Vitamins and Nutrients

The dehydration process can potentially decrease the vitamin and nutrient content of fruits and vegetables. According to the University of Missouri Extension, exposure to heat and air destroys vitamins A and C. Using a sulfite treatment can prevent the loss of some vitamins, but it also destroys thiamine. Blanching before drying can reduce the loss of vitamins A and C and thiamine, but this can decrease levels of B-complex vitamins and certain minerals. Iron content is not affected by the drying process.

Antioxidants

Dried fruits and vegetables also tend to retain their antioxidant value. According to MSNBC, the antioxidant content of dried fruits is almost as high as that of fresh fruits. The drying process does not seem to have a significant impact on the presence of cancer-fighting phytochemicals such as ellagic acid, carotenoids and anthocyanins. Among the best sources of these phytochemicals are dried raspberries, strawberries and blueberries.

Fiber Content

Fresh fruits and vegetables are two excellent sources of fiber. The dehydration process does not appear to have any significant impact on fiber content; indeed, the reduction in moisture content may actually help to condense fiber content. According to the "New York Times," one cup of apricots contains 3.1 grams of fiber and is 86% water. One cup of dried apricots contains 6.5 grams of fiber and is 76% water.

Considerations

While dehydration is meant to preserve the vitamin and nutrient content of fresh fruit and reduce spoilage, dehydrated foods can degrade over time and lose nutritional value. Exposure to heat, light and moisture can speed the degradation process. To preserve the quality of your dried fruits and vegetables, the Colorado State University Extension recommends storing them in a dark, cool location and using them within a year of drying.