Which highly volatile nutrient sees some reduction during the drying process of currants, even though dried versions retain most fiber and minerals?

Answer

Vitamin C

A significant challenge when utilizing currants outside of their fresh season is their perishability. While drying and freezing are effective methods for preservation, they impact nutrient retention differently. Dried currants successfully concentrate the sugars and largely retain beneficial components such as minerals and dietary fiber. However, certain nutrients are significantly more sensitive to environmental factors like heat and prolonged exposure during drying. Vitamin C, being a volatile nutrient, experiences a noticeable reduction in its concentration during this dehydration process. This means that while dried currants remain excellent sources of fiber and certain minerals, a fresh or high-quality frozen source may be preferable for maximizing the intake of this specific, heat-sensitive vitamin for immune support.

Which highly volatile nutrient sees some reduction during the drying process of currants, even though dried versions retain most fiber and minerals?

Related Questions

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