Michigan State University Extension
Preserving Food Safely - 01600523
10/13/97

NUTRITIONAL CHANGES IN DRIED VEGETABLES

 Fresh  vegetables  provide  fiber,  energy,  minerals  and

vitamins.
  Fiber is provided by the indigestible cellulose,

hemicellulose,
gums and pectin and energy is provided by the

starch,
 sugar,  and  protein.  Neither fiber nor  energy is

affected
by  drying.                                        

 During  blanching, a portion of the minerals and  vitamins

is
 lost  by  leaching--the amount  depends  upon  the  care

exercised
during blanching.  To keep leaching to a  minimum,

blanch
 only  as  long as required.   Do  not  under-blanch,

however,
 because the enzymes will not be  inactivated,  and

the
 dried  vegetables  will be of  inferior  quality.  Even

though
some nutrient losses during drying are unavoidable, a

tasty
and  wholesome  product can  still be  prepared if the

proper
 directions  for blanching,  drying, and  storage are

followed,
and  the  vegetables  are  consumed  as  early  as

possible
to keep nutritional losses to a minimum.           

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.