Did you know? Drying fruit depletes it of 30-80% of its vitamin and antioxidant

Fruits lose an extra amount of nutrition when exposed to high temperature for preservation and packing. The nutrition loss for marketed dried foodstuffs fluctuates between 30-80%.

The amount of substance loss in drying fruit depends on the technology used to process it. There are two types of techniques used in drying – solar, regulated air dehydration and freeze-drying. Both of these procedures involve heat and air which cause depletion of some of the nutrients in the fruits.

Drying in the sun drops the maximum amount of compounds and antioxidants while internal desiccation using small heat causes minimal damage in fruits.