Legumi secchi verdure

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

Carrots and mushrooms. Due to their higher density, dried legumes 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, equal to just over 1/3 cup, contains 96 calories.

Calories

Dried vegetables retain 100% of the caloric value of fresh vegetables while taking up only half the space. Current dehydration technologies can remove almost 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 process of dehydrating vegetables requires heating. Even if the temperature is kept at a fairly low level, some sensitive vitamins, especially vitamin C, are lost. Vitamin E is fairly well preserved, despite exposure to heat, as long as the temperature is maintained and controlled. Normal cooking processes can also cause the loss or destruction of these two vitamins. Water-soluble vitamins, such as B vitamins, can be lost during the rehydration process of dried legumes, but they can be saved if the liquid extract is used during cooking.

Dietary Fiber Content

Dehydration preserves the full fiber content of vegetables, ensuring that they remain high-fiber food choices. Dietary fiber helps reduce the effects of constipation.

Texture and consumption

In order to use dehydrated vegetables, you need to rehydrate them, which usually requires soaking them in water. However, you can add dehydrated vegetables directly to liquids in foods such as soups, stews, and sauces. Rehydrated vegetables often have a softer texture than fresh vegetables, so they are usually eaten as part of the finished dish.