Currently, most dehydrated vegetables on the market are usually processed by drying to remove most of the water in fresh vegetables. Dehydration of fresh vegetables can not only extend the storage time but also make them more convenient to eat. Dehydrated vegetables are available in many forms and types on the market, the common ones are:
Dehydrated vegetable flakes: Dehydrated vegetable flakes are one of the common forms of dehydrated vegetables and can be widely used in various food processing. Including dehydrated carrots, dehydrated onions, dehydrated green beans, dehydrated potatoes, dehydrated mushrooms, dehydrated tomatoes, dehydrated cabbage, dehydrated chives, etc.
Vegetable powder: Vegetable powder is made by processing fresh vegetables into powder form. The powder is fine and nutritious. It can be added to soups, sauces and other foods. Common vegetable powders include onion powder, garlic powder, ginger powder, celery powder, broccoli powder, chive powder, purple sweet potato powder, etc.
Dehydrated mixed vegetable package: Mix a variety of dehydrated vegetables (dehydrated cabbage, dehydrated carrots, dehydrated chives, dehydrated egg pellets, dehydrated green stems, dehydrated shiitake mushrooms, freeze-dried green beans, etc.) to provide more flavor and nutritional options .
Ready-to-eat dehydrated vegetables: Pre-processed and cooked, just add water or simply heat and are ready to eat. Suitable for quick and easy cooking.
Organic dehydrated vegetables: Made from organic vegetables as raw materials, we usually pay more attention to the natural and healthy attributes of the product.
When purchasing, it is recommended to check the product label to understand the ingredients, additives and production process. In addition, moderate consumption of dehydrated vegetables can provide the human body with certain dietary fiber and nutrients, but it cannot completely replace the nutrition of fresh vegetables.