The dry food may result in the nutritional value because some changes may occur during the process:
- There will be no change in the calorie content
- There will be no change in the fiber
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Vitamin A can be retained with controlled heat methods
- Vitamin C will be destroyed during the blanking process
- Blanching will also decrease the thiamin and an important content riboflavin as well as niacin
- Minerals can be lost during the rehydration process, but the iron will not be destroyed