Drying is the oldest form of food preservation. Freshly picked vegetables contain more nutrients than any preserved form of the same product, however, drying the produce for storage retains many vitamins and minerals which would otherwise deteriorate over time. Dried vegetables take up little space and are light to carry. These attributes make them a useful component of aid parcels for areas of the world hit by famine.
Drying Vegetables
Sun, wind and fire for drying crops have been available throughout history. Food drying is a little more scientific these days, but the principle is the same. Bacteria and enzymes need a moist environment to develop, therefore removing moisture from food slows its decay. Some vegetables are blanched in boiling water or steamed, prior to drying, to kill any initial bacteria. Most vegetables are then dried using hot air.
Vitamin C
Vegetables retain most of their initial nutrients after drying, except for vitamin C, which is destroyed by the heat of blanching or the drying process. Most vitamin C comes from fruit, but some fresh vegetables, in particular bell peppers, are sources of vitamin C. This nutrient will be missing from the dried product.
B Vitamins and Minerals
Mineral trace elements and the B vitamins niacin, thiamine and riboflavin are present in many fresh vegetables. They may be lost indirectly from the dried product. The drying process itself does not destroy these nutrients, but they tend to be drawn out during the rehydration process. Get maximum nutrition by using the rehydration liquid in stocks and soups.
Vitamin A
The drying process does not destroy vitamin A, however, it is sensitive to light and may deteriorate under some storage conditions. Vegetables containing vitamin A, which is important for vision, tend to be dark green, yellow or orange. Frequently dried examples include carrots, squashes and yams. Keep these in a dark place.
Comparison
Freezing and canning are popular alternative methods of preserving food. Vegetables lose very little nutrition undergoing processing for either preparation, although canning may introduce unwanted additional sugar and preservatives. The freezing process may retain more vitamin C, however, many vegetables are blanched prior to freezing, which destroys it at an early stage. Dried and frozen vegetables retain a similar nutritional profile when compared to fresh produce.
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