Dehydrated vegetables

Vegetables have always been a key nutritional ingredient in our daily food intake and have been eaten

from the beginning of time. Being the second most important nutrition in the food pyramid, vegetables

are an important part of the daily diet for every person. Hence people have spent centuries on

perfecting the art of preserving vegetables while being able to uphold its nutritional value. Over the

years people have resorted to unlimited techniques of preserving and keeping vegetables safe.

In our modern times freezing, refrigeration and canning have been the popular and most common ways.

However the technique that has been passed down from mankind’s ancestral lineage, dehydration, is

probably the best way to preserve the nutritional content of vegetables and yet is highly underrated.

Dehydrating vegetables is an age old technique where the moisture content of the vegetables is

reduced to less than 30% but now with modern technology it can now be reduced to 2%-3%. So now

they are not just the pliable dehydrated vegetables they used to be but are crisp, snap-pable

dehydrated vegetables they need to be. These vegetables can last up to several years. If you store a

properly dehydrated vegetable and retrieve 10 years later from your storage, it would taste almost as

fresh and good as freshly picked vegetables!

In order to preserve vegetables as dehydrated vegetables the idea that science utilized for it is of

minimizing the chances of oxidation by removing the oxygen content in and around the vegetables.

Our modern day lifestyles discourage us from using such a time-consuming option however preserving

vegetables in the form of dehydrated vegetables is the most efficient way to store the second most

essential nutritional food for your body. What we must understand is that there are several advantages

to preserving vegetables this way.

They Taste Delicious

By removing the water content from the vegetable you are concentrating it with taste therefore the end

result could be a lot better than the original fresh vegetable. Even the adding a small amount could

prove to be enough.

No preservatives are used

Best thing about using dehydrated vegetables is that they have not been exposed to any sort of

preservatives or chemical additives. This technique is hundred percent organic as it only requires the

food that you need to dehydrate which stays nutritious for months. If you would like to enhance it with

some zing add some lemon juice while you are dehydrating in order to maintain color and add the

tanginess.

More efficient

Dried out foods take lesser space than fresh ones and the best part is that you do not have to refrigerate

them. So they reduce electricity consumption by decreasing the electrical drain of your fridge or

freezer.

So next time you want to carry a bag of zucchini dehydrating can make it a lot easier and convenient.

This also makes it easier for you to keep them in your pantry and eat them whenever you want.

Saves Bucks

Apart from providing you with dehydrated food, dehydration allows you to save money by several ways.

Dehydrators allow you to bulk and save up on a large amount of vegetables for the future so this could

literally help you in an apocalypse. In addition to that it helps you save food, replace processed, packed

and canned foods with organic, self-made products, and helps you dry your own herbs and help you

make homemade treats that can be presented as gifts.

Source : Freeze dried vegetables .