By drying food rather than holding it fresh, most losses can be checked. With dehydrating, you preserve more nutrients than with methods of preservation that involve cooking food. The higher the temperature is during processing, the more nutrients are lost. The effect of water removal on nutritional changes of dehydrated food is minimal except that some vitamin A and vitamin C are lost during dehydration. Dehydrated food must also be properly handled, prepared, dried, packaged, and stored under appropriate conditions and used within one year.
Herbs become more flavorful.
Some vegetables, such as carrots, taste more concentrated, and any food that contains sugar tastes sweeter. Even though food with sugar taste sweeter, the caloric value is the same as in the fresh food because you are adding nothing. Children love dried fruits such as bananas, apples, and pineapples. Many dried foods, especially those used in cooking, are indistinguishable from fresh. For example, cooked, dehydrated spinach tastes just like garden fresh spinach.