When I worked in the dehydrated food industry, we would figure out the dry down ratio, such as apples dry down about 8:1. 8 lbs of fresh apples yield 1 lbs of dried apples (depending on the end moisture level of the apple. It could be 23%, 15%, or 4% moisture).
Same with carrots, beans, or anything. I'd look up the nutritional content of the fresh product, then use the dry down ratio to figure out what the dry product contained. Very little nutrients are lost in drying, and what is lost or kept depends on the preservative used, if any.
As for temperature, we started apples at 170 degrees air temp. The fruit wasn't 170, because as the hot air blew over the fruit, moisture left the fruit and by evaporative cooling, cooled the fruit. As the rate of evaporation decreased, the air temp was reduced, and ended at about 140 F.