When compared to canning or freezing food, dehydration is the least destructive food preparation process.

During the drying process, vitamin A is retained. Because vitamin A is affected by light, it is best to store these type foods in dark places or dark containers.
Only a small amount of vitamin C is lost when the cut surfaces are exposed to the air.
Calories remain the same, even though some fruits such as pineapple and bananas seem to taste sweeter, because with the water removed the natural sugar content is concentrated.
Carbohydrates and fiber are unaffected in the dehydration process.
Dried fruits and vegetables are low in fat and the mineral content is not affected by drying.

Dehydrated food tastes best if used within the first year of drying; however, if stored in airtight containers in a cool dark place, dehydrated foods can last for several years. Follow the rule of first in/first out and be sure to rotate the product on the shelf always using the oldest food first. Be prepared and store up for the unexpected. Procrastination could shorten your lifespan.

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