How does the drying process affect the levels of water-soluble vitamins in figs?
Answer
The drying process can affect the levels of certain water-soluble vitamins
While the drying process concentrates minerals effectively because they remain in the fruit solid matrix, the removal of water has a distinct negative consequence regarding certain vitamins. Water-soluble vitamins, by their chemical nature, are more susceptible to degradation or loss when water content is drastically reduced or subjected to the extended processing involved in drying. Therefore, there is a trade-off: dried figs offer mineral density but may yield lower quantities of certain vitamins compared to their fresh counterparts, necessitating dietary planning to include fresh fruit when possible.
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