How much do you know about dehydrated vegetables

2023-02-03

Fresh vegetables are inconvenient to preserve for a long time, so Dehydrated Vegetables came into being. This allows many friends who need a fast-paced life to easily obtain vegetable nutrition. In addition, it has the characteristics of smaller size than fresh vegetables, light weight, recovery after entering water, convenient transportation and eating, and is favored by people.

Dehydrated vegetables are further divided into dried vegetables (made using a drying dehydrator) and frozen vegetables (made using a freezing dehydrator).

The production process of hot air drying, the high temperature will destroy some substances that are unstable to heat, and the loss of water will also take away some water-soluble nutrients.

Studies have found that the retention rate of vitamin C in hot air-dried green leafy vegetables is 1%-14%, vitamin B1 is 22%-71%, total carotene is 49%-73%, and β-carotene is 20%-69%. , and there is no loss of calcium and other minerals and dietary fiber. The nutritional components of dehydrated vegetables under the freezing production process are relatively high.

Generally speaking, for friends who do not have time to buy fresh vegetables for cooking, it is a good choice to keep some dehydrated vegetables at home. Eating some dehydrated vegetables is much better than eating no vegetables at all.

I would like to remind everyone that when soaking dehydrated vegetables in water for recovery, do not put too much water (enough is enough), this is to prevent water-soluble nutrients from being lost again.

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