Can Dried Fruits Prevent Scurvy? Unpacking the Vitamin C Myth

December 13, 2025 •

2 min read

Scurvy, a disease caused by a severe vitamin C deficiency, was once a dreaded ailment for sailors on long voyages. Today, many people wonder if dried fruits can prevent scurvy, but the answer lies in understanding how the drying process affects this essential nutrient.

Quick Summary

While nutritious, dried fruits are not an effective way to prevent scurvy due to significant vitamin C loss during the drying process. Fresh produce is a far superior source.

Key Points

Vitamin C is volatile: The heat and exposure to air during the drying process significantly degrade vitamin C, making dried fruits an unreliable source.
Fresh is best for prevention: For scurvy prevention, fresh fruits and vegetables are the most reliable sources of vitamin C.
Drying methods matter: Some drying techniques, like freeze-drying, retain more nutrients than traditional sun-drying, but still result in a significant vitamin C loss.
Scurvy is a deficiency disease: It is caused by a severe, prolonged lack of vitamin C, not simply a low intake.
Risk factors beyond diet: Scurvy can affect individuals with consistently low fresh fruit and vegetable intake, as well as those with malabsorption issues, eating disorders, or chronic alcoholism.
Supplements are effective: For those unable to consume enough fresh produce, vitamin C supplements are a proven method for prevention and treatment.
Dried fruit benefits: Dried fruits offer concentrated fiber and minerals but should not be relied upon for vitamin C intake.

Scurvy: A Brief History and Modern Understanding

Scurvy is a medical condition resulting from a chronic deficiency of vitamin C (ascorbic acid). It was historically common among sailors due to lack of fresh produce. Vitamin C is essential for collagen production, and its deficiency leads to symptoms like fatigue, bleeding gums, bruising, and poor wound healing. While less common now, scurvy can still occur in individuals with poor diets or certain health conditions.

The Problem with Vitamin C and the Drying Process

Vitamin C is delicate and easily destroyed by heat, light, oxygen, and water. The process of drying fruit, which removes water using heat and air exposure, causes a significant reduction or complete loss of vitamin C.

Impact of Different Drying Methods

Drying methods impact vitamin C retention differently:

Sun-Drying: High heat and light exposure lead to substantial loss.
Dehydration: Uses heat, causing moderate vitamin C loss.
Freeze-Drying: Best for nutrient retention, but still results in some vitamin C loss.

Dried Fruit vs. Fresh Fruit: A Vitamin C Comparison

Comparing vitamin C content highlights why dried fruit is unreliable for preventing scurvy. The drying process drastically reduces the amount of this nutrient.


Food (100g serving)	Approx. Vitamin C (mg) - Fresh	Approx. Vitamin C (mg) - Dried	Reliability for Scurvy Prevention
Apricot	10	1	Poor
Grapes (Raisins)	4	2	Poor
Plum (Prune)	9.5	0.6	Poor
Cranberries	~14	~14	Better, but not a primary source
Orange	53	Trace (Lost in processing)	N/A - not typically dried

*Note: Fresh strawberries offer about 49 mg per 1/2 cup, demonstrating the higher content in fresh options compared to most dried fruits.

Effective Dietary Strategies for Preventing Scurvy

The most effective way to prevent scurvy is to consume fresh, vitamin C-rich foods daily. The recommended daily intake for adults is 90 mg for men and 75 mg for women.

Excellent sources include:

Citrus Fruits: Oranges, grapefruits, and orange juice.
Berries: Strawberries and blackcurrants.
Vegetables: Broccoli, Brussels sprouts, bell peppers (especially red), and potatoes.

For those unable to get enough vitamin C from their diet, supplements are a viable option for prevention and treatment. Always consult a healthcare professional for personalized advice.

Conclusion: Prioritize Fresh Sources for Vitamin C

While dried fruits provide fiber and minerals, they are not a reliable source of vitamin C due to significant loss during drying. Therefore, they cannot effectively prevent scurvy. Preventing scurvy requires a diet consistently rich in fresh fruits and vegetables. Vitamin C supplements are also effective when dietary intake is insufficient. For detailed information on vitamin C, refer to the NIH Fact Sheet.

Frequently Asked Questions

Vitamin C is highly sensitive to heat, light, and oxygen, and it is water-soluble. The dehydration process, which uses heat and exposes the fruit to air, causes a significant breakdown and loss of the vitamin.

It is possible if your diet is consistently devoid of fresh produce and other reliable vitamin C sources. Relying solely on dried fruit for vitamin C is not recommended due to its low content.

The best foods are fresh sources rich in vitamin C, such as citrus fruits, bell peppers, broccoli, strawberries, and kiwis.

No, the amount of loss depends on the specific fruit and the drying method used. High-heat methods cause more degradation, while freeze-drying retains more but is not a perfect process.

Yes, dried fruits are a concentrated source of fiber and minerals, but they also have a higher sugar and calorie content. They are healthy in moderation but should not be relied upon for vitamin C intake.

Symptoms can include fatigue, weakness, bleeding gums, easy bruising, joint pain, and poor wound healing.

Yes, vitamin C supplements are an effective way to both prevent and treat scurvy if dietary intake is insufficient or inconsistent.