[pct-l] dry food conversion chart

[ronm@fallingwater.com (Ronald Moak)]

Nutritional loss with drying food - 

Also see - http://www.msue.msu.edu/msue/imp/mod01/01600535.html
NUTRITIONAL VALUE OF DRIED FOODS 


Fresh fruits and vegetables supply calories, fiber, 
vitamins and minerals. As is true with other food 
preservation methods, drying will result in the destruction 
of certain nutrients. Some of the nutritional changes you 
can expect with drying are: 

Calories: No change. However, on a pound-for-pound basis, 
dried foods will have substantially higher caloric content 
than fresh because nutrients become more concentrated as 
water is removed. 

Fiber: Fiber content of foods is not effected by drying. 

Vitamins: Vitamins A and C are chief nutrients found in 
fresh fruits and vegetables. Both are destroyed by exposure 
to air, and vitamin C is also destroyed by heat. Other 
factors that affect vitamin loss are exposure to light, 
prolonged storage periods and improper storage conditions. 
Sulfuring helps protect vitamins A and C from destruction. 

Minerals: Mineral losses may occur with soaking, however, 
these losses are usually minimal.


Ron
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Ron "Fallingwater" Moak
http://www.fallingwater.com/