The following are general nutritional values for dehydrated vegetables:
① Cellulose: Dehydrated vegetables usually retain most of the cellulose. Fiber is essential for digestive health and normal bowel movements.
② Vitamins: The dehydration process may cause the loss of some heat-sensitive vitamins (such as vitamin C), but other vitamins (such as vitamin A, vitamin K, and some B vitamins) are usually retained during dehydration.
③ Minerals: Dehydrated vegetables usually retain most of the minerals, such as potassium, magnesium and iron. These minerals are essential for the proper function of the body.
④ Antioxidants: Antioxidants in vegetables are usually retained during dehydration. Antioxidants help reduce free radical damage and are anti-aging and anti-inflammatory.
If you are interested in dehydrated vegetables, please feel free to consult!