Everyone thinks that dehydrated dried fruits and vegetables are made of vegetables and fruits, which is more reassuring. In fact, they often forget after eating. However, according to the analysis data, each100g banana slice contains 30.9g human fat, and the fat rate is nearly 8 times that of beef and mutton. Coupled with the high sugar content of bananas and apples, inadvertently, the heat of several bowls of rice will enter your abdomen. In fact, we don't know. To put it bluntly, dehydrated fruits and vegetables are greasy, so the calorific value of human fat is not low. Some people will continue to be high in salt in order to taste better and can't lose weight as you wish.
In particular, the production and processing technology of dried fruits and vegetables preserves most of the nutrients of fresh fruits and vegetables, which is rich in nutrition and beautiful. Nutritionists believe that the processing technology of these foods is different, and most of them have high calorific value. Long-term consumption will cause obesity, which is not conducive to physical and mental health.
Edible salt and edible oil were added to dried vegetables and fruits in the whole retrieval process, resulting in high calorific value, which is not suitable for slimming people. In the process of purchasing, we need to pay attention to the dehydration method of dried vegetables and fruits. If it is dry, a lot of nutrients and water will flow out. If vacuum pump dehydration technology is used, the original nutrients can be retained. If the secret recipe is marked with additives, it is recommended not to buy it.
Dehydrated vegetables are called rehydrated vegetables, which are made by washing fresh vegetables, making and processing, and drying to remove most of the water in vegetables. Dehydrated vegetables ensure the original flavor and nutrition of vegetables. It is convenient for storage and transportation, and can be recovered by soaking dehydrated vegetables in cold water when taking, which not only retains the original color, nutrition and taste of vegetables, but also is convenient for cooking.
In fact, dehydrated vegetables will not destroy nutrition. Some dehydrated vegetables are even more delicious after drying. The seaweed that people often eat is a dehydrated vegetable. After drying, the taste is good, and the nutritional value is not reduced. Common dehydrated vegetables, including dried mushrooms, dried bamboo shoots and laver, are all nutritious and delicious dehydrated vegetables. With the rapid development of high technology, dehydrated tomatoes, dehydrated shallots and dehydrated Chinese cabbage are also common.
At present, there are two key methods to make dehydrated vegetables in the market, one of which is AD dehydration. This dehydration method is to dry dehydrated vegetables by blow drying or artificial heating, so as to achieve the expected practical effect.
Another method of making dehydrated vegetables is freeze dehydration, commonly known as FD dehydration. This dehydrated vegetable is very good. It uses freezing technology to dehydrate vegetables on the basis of maintaining their inherent nutrition and taste.