In most of the food analysis procedures, before the chemical analysis of vegetables/foods are oven-dried at 50-60 centigrade temperature. Does it affect the nutrition content in the sample?
Also check https://www.researchgate.net/publication/283724264_Effect_of_different_drying_temperatures_on_the_nutritional_quality_of_edible_wild_mushroom_Volvariella_volvacea_obtained_nearby_forest_areas