Dehydrated Vegetables - Prolonging Shelf Life Without Sacrificing Nutritional Value

 Vegetable storage is a common problem in many American households, or any household in the world for that matter. People these days are usually too busy to go shopping for fresh vegetables every morning.

This is why we’ve decided to create a product that will make your life much easier! This product is an Indoor Garden, which is basically a vertical garden, and it comes with a set of seeds.

It is now more practical for people to go to the grocery or the market maybe once a week, or even once a month for others, and purchase all the food items they will be needing for the whole week or month.

With all the different choices of grocery stores and markets all over the city, people have to pick the one that offers the most convenience to them.

This practice of shopping would work well if you are buying canned food items. However, if you plan to stock up on a whole month's worth of vegetables in your refrigerator, you better think again. Vegetables rot easily, and even if you place them in your fridge, the mildew will still cause them to rot, although at a much slower rate than if they are out in the pantry.

Dehydrated vegetables are the solution to your problem. Buying your vegetables fresh is still the best way to go, but if you really do not have the time, as is the case with most of us these days, then dehydrated vegetables is the better option.

Dehydrated vegetables do not rot as fast as fresh vegetables. In fact, if you do not take a dehydrated vegetable out from its original container, it can even last up to several years! However, once the dehydrated vegetable is removed from its original storage bin and exposed to air, it will then be prone to mold and mildew.

This is why you must always keep your dehydrated vegetables in air-tight containers, such as Ziploc bags. This will ensure that the moisture in them will not increase quite as rapidly.
Dehydrated vegetables contain very little moisture, usually less than 5%. This amount of moisture is not enough for mold and mildew so they are not attracted to these vegetables. But because dehydrated vegetables have very little moisture in them, it could take a bit longer to prepare them for cooking, as you would have to rehydrate them first to some extent before you can use them.

Also, if you are planning to switch to dehydrated vegetables, you should keep in mind that there is less moisture included in these foods, so you have to increase your fluid intake from other sources. The nutrients, however, are not reduced - you receive the same amount of nutrients from fresh veggies and their dehydrated versions.

Dehydrated foods are about 75 percent water and 25 percent protein, carbohydrates, healthy fats and all the other nutrients that you need to be healthy.

Another positive aspect of dehydrated vegetables is in the transportation and packaging. Because so much water has been taken out of them, dehydrated vegetables can be packed very compactly and transporting them to supermarkets or other outlets would cost significantly less than it would for fresh vegetables.

In the past, vegetables were dried and preserved by hanging them. Today, the drying process is done in a dehydrator and the vegetables are packed in a vacuum sealed package. A dehydrator has the advantage of having the ability to dry vegetables while keeping the nutritional value intact.