Dehydrated

To free (fruit, vegetables, etc.) from moisture for preservation. To remove water from (the body or a tissue).

Dehydration is the best way to preserve the essence of raw fruits and vegetables. Dehydrating does not subject foods to the high temperatures associated with cooking, or traditional canning methods. When raw food is heated to an internal food temperature of 135F or higher, for an extended period of time, its nutritional values begin to deteriorate, especially enzymes. Canning also leaches out water-soluble vitamins and minerals, which also depletes the healthy qualities of the raw-living foods.

When consuming any dehydrated food it is wise to consume extra liquid.