- Before the development of food-dehydration machines, people dehydrated food using of the sun's heat or by applying salt. Dehydration is the first known method of food preservation.
- Dehydration slightly affects the nutritional value of the food, especially when processed in a home environment rather than a commercial setting. Minerals such as potassium, sodium and magnesium are retained in fruits when dried, and when dried foods such as carrots, bell peppers and mangoes are kept in dark places, vitamin A is preserved. Some vitamin C, an air-soluble nutrient, is lost during the drying process.
- Dried fruits are naturally low in fat and high in fiber and carbohydrates.
- Food drying is less damaging than canning and freezing.
- Homemade dehydrated foods should always be kept in a cool, dry and dark location. Store them in airtight containers such as jars or freezer bags until needed.
Facts
Nutritional Values
Benefits
Food Damage
Storage
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