DEHYDRATED VEGETABLES
Dehydrated vegetables retain most of their natural food value because it has been “locked in” not “cooked out”. They have a higher concentration of solids, color and flavor than fresh, canned or frozen vegetables; and are salt-free. Dehydrated food also retains more of its nutrients than either frozen or canned foods.
Often, dehydrated foods can be prepared more quickly than fresh foods, and you never have to concern yourself with dehydrated vegetables going bad in the bottom of your refrigerator!
Using Dehydrated Vegetables
To rehydrate, just put some dehydrated vegetables in a cup of cold water, and let them sit for a couple of hours. Then eat them as is, or add them to soup before you heat it up. Alternately, you can add boiling water to the vegetables and simmer them until they become tender - usually about 30 minutes.
