Food drying, via a food dehydrator, uses two basic elements to dry food: heat and air. A food dehydrator’s heating part and fan work together to remove moisture from food. As heat warms the food, its moisture is released. Food dehydration is achieved as that humid, moist air is replaced with dry air via the food dehydrator’s fan and air vents.
Heat, light, air and water are the enemies of fresh food’s nutrients. In general, the more exposure food has to these elements the worse off food is from a nutritional standpoint. Vitamins and minerals are lost when food is cooked or dehydrated. Peeling, slicing, drying, boiling, steaming, stewing, blanching, baking and or other cooking methods all cause some degree of vitamin and mineral loss.
Because a food dehydrator uses heat and air, there is some vitamin and mineral loss during the drying process. In particular, Vitamin C is especially vulnerable to heat and will typically endure the largest loss, versus other nutrients, during dehydration. However, Vitamin C losses can be offset while making dried fruit. Before dehydration, simply dip the fruit in citrus juice or an ascorbic acid solution for up to ten minutes.
Per the United States Department of Agriculture, below are the typical nutrient losses for dried fruit, made via a food dehydrator, versus fresh fruit:
- Calcium 0%
- Iron 0%
- Magnesium 0%
- Phosphorus 0%
- Potassium 0%
- Sodium 0%
- Zinc 0%
- Copper 0%
- Vitamin B-12 0%
- Riboflavin 10%
- Niacin 10%
- Vitamin B-6 10%
- Thiamin 30%
- Folate 50%
- Folic Acid 50%
- Vitamin A 50%
- Carotene 50%
- Lycopene 50%
- Vitamin C 80%
As seen, drying fruit, via a food dehydrator, only causes substantial nutrient losses to Vitamin C. However, as stated, these losses can be offset by pre-treating fruit in a citrus juice or ascorbic acid mixture. Dried fruit is a healthy, vitamin and mineral rich lightweight food. Eat up.
Published 7/7/2009 12:00:00 AM
Tags: Dried Fruit, Ascorbic Acid, Pre-Treating Fruit