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There are many types of dried and dehydrated vegetables, such as potatoes, beans, snap beans, white beans, leafy vegetables, carrots, corn, 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 dried carrots, which is slightly more than 1/3 cup, contains 96 calories.

Caloric

Dried vegetables retain 100% of the calories of fresh vegetables, which take 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 dehydration process is done using heat. Even though temperatures are kept low enough, some of the heat-sensitive vitamins, especially vitamin C, are lost. Vitamin A is relatively well preserved, despite the heat, provided that the temperature is kept under control. However, common cooking processes also cause the loss or destruction of these two vitamins. Water-soluble vitamins, such as vitamin B, can be lost during the rehydration process of dried vegetables, but you can save them by using an absorbent liquid during cooking.

Fiber content

Dehydration preserves the complete fiber content of vegetables, ensuring that they remain a high-fiber food choice. Dietary fiber provides a large part of your diet and can help reduce the effects of constipation. Vegetables are naturally rich in both soluble and insoluble fiber; the former helps create soft stool, while the latter helps speed up the passage of waste through your intestines.

Structure and consumption

To use dehydrated vegetables, they must be rehydrated, which usually requires soaking in water. But you can add dehydrated vegetables directly to ready-made products such as soups, stews, and sauces. Reprocessed vegetables often have a softer consistency than fresh vegetables, so they are more often eaten as part of a ready-made meal rather than on their own. However, some Asian dishes use the unusual texture of dehydrated vegetables to provide textural contrast.

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Product Description

Caloric

Heat and nutrients

Fiber content

Structure and consumption

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