Dried vegetables are easy to store, and the required amount for the cooking can be conveniently taken out at any time.
Dried vegetables are also known as dehydrated vegetables.
The newest name given to them is spring vegetables.
Thanks to the modern drying processes and methods, e.g., air-drying or freeze-drying, the dried vegetables are becoming increasingly popular again today.
Above all, the advantages over frozen vegetables are that no additional energy requirement for storage is necessary for deep-freezing, which eliminates the often occurring freezing burns, especially with not re-sealable food's packages, who remain then open.
Depending on the type of vegetables, the preparation into dry vegetables is first of all cleaning, then chopping and blanching or steaming. By these modern methods, the vegetables remain natural and free from additives such as Sulfur. After the preparations, the vegetables are gently air-dried or freeze-dried and packaged.
That enables the retention of the valuable ingredients such as minerals, vitamins, and aromatic substances.
Dried vegetables with their various phytochemicals are now a wholesome food and an important part of a balanced diet.
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