20/02/2022
Dried vs Dehydrated Fruits: Which is Healthier?
Any nutritionist will tell you that you need to eat fruits and vegetables all year round. Of course, fruits can now be bought year-round. Despite this, there are some recommended exactly in season. The natural process of ripening fruits and vegetables, during which they accumulate nutrients, is closely related to the time of year, temperature, humidity levels and light levels. It is not yet possible to create conditions “identical to natural” in greenhouses, so fruits and vegetables grown in greenhouses are much inferior in vitamin composition to their seasonal counterparts.
An excellent way out of the situation is dehydrogenation. This way of processing fresh fruits and vegetables can extend their shelf life for many months, while retaining almost all of the nutrients. Dehydration (in simple terms - dehydration) of products occurs in special devices, where liquid is gradually and evenly removed from them at a relatively low temperature (no more than 50 ° C) over 12-20 hours, thanks to which useful substances are preserved in products.
The dehydrogenation process is completely safe for fiber, healthy fatty acids, minerals, and most vitamins. In the process of dehydration, the concentration of only vitamins A and C decreases in products (although the latter is so unstable that it begins to break down even from simple contact with air, as well as an increase or decrease in temperature). Dehydrated foods retain not only their benefits, but also calories, while losing a lot of weight. Thus, eating 100g. dehydrated mango, you get the nutrients from one and a half kilograms of this fruit - and that's over 1000 kcal!
