Dehydrated Vegetables

 

Nutritional Value & Dehydration

​Dehydrated vegetables retain nearly the identical nutritional content as fresh produce. This is achieved through a specialized air-drying process:

  • ​Low-Temperature Drying: By gently evaporating water at lower temperatures, the nutritional composition remains stable.
  • ​Freshness: The process preserves the veggies as close to their original state as possible while making them shelf-stable and lightweight.
  • ​Note on Sourcing: While high quality, these vegetables are not certified organic as they are sourced from Fresh Food Markets.

​Preparation & Usage

​Dehydrated food is highly concentrated. Keep the following ratios and methods in mind:

  • ​The 1:10 Ratio: 1kg of dehydrated vegetables is equivalent to approximately 10kg of fresh vegetables.
  • ​Serving Size: A standard serving is between 30g and 50g per person.
  • ​Cooking Method: 1.  Cover the vegetables with boiling water. 2.  Allow them to rehydrate for 20 minutes. 3.  Add spices and cook as you would with fresh vegetables.

​Storage & Shelf Life

​Properly stored dehydrated vegetables can last up to 10 years. Quality is heavily dependent on environment:

  • ​Environment: Store in a cool, dry, and dark area.
  • ​Temperature: Higher temperatures significantly shorten the storage life.
  • ​Preservation: Chip White (composed of corn, water, a trace of lime, propionic acid, and dextrose) is used to preserve color and prevent browning.

​Pantry Moth Prevention

​To avoid infestations of Indian meal moths or grain moths, follow these "Airtight" protocols:

  • ​Containers: Use Mason jars with two-part lids or plastic containers with a gasket seal.
  • ​The Freezer Trick: Place dry goods like flour in the freezer briefly to kill any potential eggs before moving them to the pantry.
  • ​Rotation: Ideally, use dry foods within one month of purchase if they are not in airtight storage.

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