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There are many types of dried and dehydrated vegetables, such as potatoes, beans, snap beans, white beans, leafy greens, carrots, corn, and onions.

Carrots and mushrooms. Due to their higher density, dried vegetables contain more calories per ounce than fresh vegetables. For example, 1 ounce of fresh carrots contains 11 calories. In comparison, 1 ounce of dehydrated carrots, which is slightly more than 1/3 cup, contains 96 calories.

Caloric

Dried vegetables retain 100% of the calories of fresh vegetables while taking up only half the space. Current dehydration technology can remove almost all of the moisture content in vegetables, leaving only 2 to 3 percent in the final product. Removing moisture increases the shelf life of vegetables.

Heat and nutrients

The process of dehydrating vegetables requires heating. Even though the temperature is kept relatively low, some heat-sensitive vitamins, especially vitamin C, are lost. Vitamin A is relatively well preserved, despite the effects of heat, as long as the temperature is kept under control. Common cooking processes can also lead to the loss or destruction of these two vitamins. Water-soluble vitamins, such as B vitamins, can be lost during the rehydration process of dried vegetables, but they can also be preserved if you use a slow-cooking method during cooking.

Fiber content

Dehydration preserves the complete fiber content of vegetables, ensuring that they remain a high-fiber food choice. Fiber helps reduce the effects of constipation.

Texture and consumption

To use dehydrated vegetables, you will need to rehydrate them, which usually requires soaking them in water. But you can add dried vegetables directly to liquid foods such as soups, stews, and sauces. Rehydrated vegetables often have a softer consistency than fresh vegetables, so they are usually eaten as part of a prepared meal.