nutritional value of dehydrated vegetables - dehydrated vegetables
Dehydrated vegetables are hard in texture and dry in shape and may not be your preferred vegetable, but dry vegetables are a safe and cheap vegetablefat and long-
A persistent way to save them.
One of the biggest benefits is that the nutrients of dehydrated vegetables remain relatively constant, so you can use them to help meet your intake of 2 to 3 cups of vegetables per day, as specified in the USS.
Ministry of Agriculture.
Dehydrated vegetables retain 100% of the calories from fresh vegetables, but only occupy half of the space.
The current dehydration technology can remove almost all the moisture in vegetables, leaving only 2% to 3% of the water in the finished product.
The removal of moisture also increases the storage life of vegetables.
The dehydration process exposes vegetables to some high temperatures.
Although the temperature is quite low, some heat
There is a lack of sensitive vitamins, mainly vitamin C.
Vitamin A is quite good.
Despite the heat exposure, it is saved as long as the temperature remains controlled.
However, the traditional cooking process can also lead to the loss or destruction of these two vitamins. Water-
Soluble vitamins, such as B vitamins, may be lost during rewatering of dried vegetables, but they can be preserved if you use soak during cooking.
Dehydration of dietary fiber content retains the total dietary fiber content of vegetables to ensure that they remain high
Choice of fiber foods.
Dietary fiber provides a large amount of food for your diet, which can help reduce the impact of constipation.
Vegetables are naturally rich in fiber, both soluble and not soluble in water;
The former helps to produce a soft volume, while the latter helps to speed up the passage of waste through the intestines.
In order to use dehydrated vegetables, you need to recreate them, which usually requires soaking in the water.
But you can add dehydrated vegetables directly.
Liquid foods such as soups, stews and sauces.
Recombine vegetables are usually softer than fresh vegetables, so they are more often eaten as part of a finished dish rather than alone.
However, some Asian dishes use the unusual texture of dehydrated vegetables to provide a texture contrast.