Dehydration is one of the oldest procedures of preserving food. While our predecessors relied on the sun on to dry food, today we have commercial equipment as well as home appliances like fruit dryer that can eliminate bacteria-forming moisture. This procedure preserves food for much longer than its regular shelf life.
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| Mango Dryers |
Dehydrated mangoes from mango dryers can be a healthier option for several snacks, and you can add them to salads, oatmeal, baked goods, plus smoothies. Since they rehydrate in liquid, they are also simple to use in recipes.
Dehydrated foods keep their nutritional value. As a trivial, nutrient-dense substitute, dehydrated foods are a go-to for hikers plus travelers looking to save space.
Nutritional Advantages of Dried Food
Dried foods are delicious, nourishing, lightweight, simple to prepare, and simple to store and utilize. The energy input is fewer than what is required to freeze or can, and the storage space is negligible compared with that required for canning jars and freezer containers.
The dietary value of food is only simply affected by drying. Vitamin A is booked during drying; though, since vitamin A is light sensitive, food containing it should be stored in dark places. Yellow, as well as dark green vegetables such as peppers, carrots, and winter squash with sweet potatoes, have high vitamin A content. Vitamin C is shattered by revelation to heat, although pre-treating foods with lemon, orange or else pineapple juice boost vitamin C content.
Dried fruits plus vegetables are high in fiber and carbohydrates and low in fat, generating healthy food preferences. Dried fruit with the help of a fruit dryer has a higher concentration of carbohydrates than fresh fruit; consequently, serving sizes tend to be smaller.
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