the drying of foods is a method of preservation. With the exceptions
of vitamin C and provitamin A, the nutrient losses that occur in drying
are not large.
can occur depending on how the dried food is further processed. If
the food is eaten in the dried form, such as dried apricots, then
the food is a concentrated source of many nutrients, including dietary
fibre (see specific foods in the Food
If the food is
left in water to rehydrate, or is boiled, then there will be the additional
normal cooking losses.