Сушеные капуста, лук и свекла - Купити оптом

There are many types of dried and dehydrated vegetables, such as potatoes, beans, bean pods, lima 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 dehydrated carrots, which is equivalent to just over 1/3 cup, contains 96 calories.

Calorie content

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

Heat and nutrients

The dehydration process is carried out using heat. Although temperatures are kept fairly low, some heat-sensitive vitamins, primarily vitamin C, are lost. Vitamin A is fairly well preserved despite the heat, provided that the temperature is kept under control. However, normal cooking processes will also cause loss or destruction of these two vitamins. Water-soluble vitamins, such as vitamin B, may be lost during the rehydration process of dried vegetables, but they can be preserved if you use an absorbent liquid during cooking.

Dietary fiber content

Dehydration preserves the full dietary 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 fiber, both soluble and insoluble; the former helps create a soft bulk, while the latter helps speed up the passage of waste through your intestines.

Texture and consumption

To use dehydrated vegetables, you need to rehydrate them, which usually requires soaking them in water. But you can add dehydrated vegetables directly to high-liquid foods such as soups, stews, and sauces. Rehydrated vegetables often have a softer texture than fresh vegetables, so they are more often eaten as part of a prepared dish rather than on their own. However, some Asian dishes use the unusual texture of dehydrated vegetables to provide textural contrast.

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Сушені капуста, цибуля та буряк

Опис товару

Calorie content

Heat and nutrients

Dietary fiber content

Texture and consumption

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