Dried out vegetables, with their harder surface and shriveled structures, probably won’t be your most memorable vegetable decision, yet drying vegetables is a protected, low-fat and dependable technique for safeguarding them. The fact that dehydrated vegetables retain most of their nutritional value means that you can use them to meet the U.S. Department of Agriculture’s recommendation of two to three cups of vegetables per day as your daily vegetable intake.

Dehydrated vegetables only take up half the space of fresh vegetables but retain all of their calories. The moisture content of vegetables can be almost completely removed using current dehydration technology, leaving only 2% to 3% of the finished product. The expulsion of dampness likewise expands the capacity life of the vegetables.

The drying out process opens the vegetables to some intensity. Vitamin C, a heat-sensitive vitamin, is lost even though the temperatures are kept fairly low. As long as the temperature is kept under control, vitamin A keeps fairly well in the heat. However, these two vitamins will also be lost or destroyed by conventional cooking methods. When dried vegetables are rehydrated, water-soluble vitamins like B vitamins may be lost, but if you use the soaking liquid when cooking, you can keep them.

The vegetables remain a high-fiber option because dehydration preserves their full fiber content. Fiber in your diet can help alleviate constipation and add bulk to your diet. Vegetables naturally contain a lot of soluble and insoluble fiber; the previous makes delicate mass, while the last option helps accelerate the section of waste through your insides.