Dried Vegetables

Are dried vegetables healthy?

Dried vegetables: They are full of minerals, vitamins and antioxidants. Especially when vegetables are dried professionally, the quality is preserved.

You do not have to be afraid of an overdose of vitamins when consuming vegetables on a large scale: this is almost impossible. Of course you should be careful with vitamin pills and supplements and the maximum daily dose of those should not be exceeded.

What are Dried Vegetables?

Dried vegetables are a fantastic way to enjoy the bounty of your garden all year round. By removing excess moisture through dehydration, these vegetables become easier to store and transport, while their shelf life is significantly extended. This preservation method can be applied to a wide variety of vegetables, including tomato, celery, peppers, leeks, onion, and mushrooms. Whether you’re whipping up a hearty soup, a flavorful sauce, or a delicious pasta dish, dried vegetables can add a burst of flavor and nutrition. Their concentrated taste makes them a versatile ingredient in many culinary creations.

The benefits

Buying dried vegetables has a lot of advantages. For example, a dried vegetable powder has more flavor. This is because the extraction of moisture provides a more concentrated flavor. Vegetable powder can easily be added to sauces, in shakes or in yoghurts.

Nutritional Value of Dried Vegetables

When it comes to nutrition, dried vegetables are a powerhouse. They retain a significant amount of their original vitamins and minerals, making them a healthy addition to your diet. However, it’s important to note that the dehydration process can lead to a reduction in some water-soluble vitamins, such as vitamin C and B vitamins. To get the most out of dried vegetables, try incorporating them into a variety of dishes and rehydrating them in water.

Dehydrated vegetables to buy

Practically all types of vegetables can be dried. This applies to ‘classics’ such as potatoes, beets, onions and broccoli, but also to special vegetable products such as chlorella, galangal and maca. Various forms of dried onions, such as onion powder, are available. Dried tomatoes can be used in recipes, including rehydration techniques, showcasing their versatility in cooking.

Magic of the potato

In 1885, the dutch painter Vincent van Gogh created "the potato eaters". But are potatoes typically Dutch? Absolutely not. The potato originally comes from South America. Meanwhile, the potato is consumed massively in Western countries.

Ashwagandha powder

Ashwagandha powder is made from the roots of the 'Withania Somnifera' plant. The powder contains useful nutritional components, including choline, alkaloids, fatty acids and amino acids.

Kale also outside the winter months

Ah, kale! Who does not know it? This leafy vegetable is widely consumed in the Netherlands in the winter months, including in the form of a stew with smoked sausage. It is packed with vitamins and antioxidants.

What to expect from chlorella?

Chlorella is a so-called single-celled 'micro alga'. It lives in fresh water and grows all over the world.

Chlorella contains a lot of iron and vitamine B12.

Maca: a natural flavour enhancer

Maca is a root vegetable and originally comes from South American Peru. It was mainly grown in inhospitable areas which proved unsuitable for other crops.

Maca is a good flavor enhancer and it goes especially well with raw cacao, nut milk and in various juices.

Galangal root: a Thai pearl

Galangal root is a perennial tropical plant which is related to ginger. Currently, the root is cultivated in Malaysia, Indonesia, Indochina and Thailand. It has also been found in Europe for a long time.

Further research is obviously needed, but this plant seems to have a lot going for it.

What about Maggi herb?

Maggi herb is also used as a salt substitute in numerous dishes, including fish, soup and sauce dishes and it adds flavour to salads.

Liquorice: a super fuel

Liquorice root powder contains a sweetener that can be up to 50 times stronger than sugar. Moreover, it is harmless for the teeth.

Using Dehydrated Vegetables in Cooking

Dehydrated vegetables are a versatile and convenient option for any kitchen. They can be easily rehydrated in water or broth, bringing back their original texture and flavor. Here are some tips for incorporating dehydrated vegetables into your cooking:

• Rehydrate: Soak dehydrated vegetables in water or broth to bring them back to life.

• Soups and Stews: Add them to soups and stews for an extra boost of flavor and nutrition.

• Pasta Dishes: Use them in pasta dishes like spaghetti sauce or vegetable stir-fries.

• Sauces and Marinades: Enhance your sauces and marinades with the rich flavors of dehydrated vegetables.

• Salads and Sides: Sprinkle them on salads or serve as a tasty side dish.

Some popular dried vegetables:

• Dried Tomatoes: The tomato is perfect for sauce, soup, and pasta dishes.

• Dried Celery: Great for soup and stews, or blend celery in your favorite sauce.

• Dried Peppers: Ideal for adding to sauce, soup and pasta dishes.

• Dried Leeks: Excellent in soup, stews, and sauce.

• Dried Onion: A nutritious addition to soup, stews, and sauce.

Overall, dehydrated vegetables are a convenient and nutritious option for adding flavor and nutrition to a variety of dishes. Whether you’re looking to enhance a simple soup or create a complex sauce, these versatile ingredients are sure to elevate your culinary creations.