Dehydrated Vegetable

Spring Onion, Cabbage, Chili, Carrot, Onion, Pumpkin, Shiitake, Spinach, Others

Drying or dehydration is one of the most ancient and traditional methods of preserving food, and it helps remove any extra moisture so as to prevent any spoilage or decay. The foods can be dehydrated using the advanced dehydrators of today and this method makes for a great way or enjoying produce when they are out of season. This is an awesome alternative to freezing or canning foods

Dehydrated vegetables retain 100 percent of the calorie content of fresh vegetables while only taking up half of the space. Current dehydration technology can remove almost all of the moisture content in vegetables, leaving only 2 percent to 3 percent in the finished product. The removal of moisture also increases the storage life of the vegetables.