Domestic dried vegetables
3 benefits of dried vegetables
Since it is boiled before drying, it can be used immediately after rehydrating in boiling water for about 3 to 10 minutes. If you rehydrate it with hot water, you can enjoy a texture close to raw.
Since it is already cut into an easy-to-use shape, there is no need to wash or cut it, and there is no food waste. (Some products such as green onions and onions are not boiled.)
Easy to save!
It can be stored at room temperature for 6 months to 1 year. Moreover, it is convenient to stock up as a preserved food because it is light. It is also popular as a gift for people living abroad who miss the taste of Japan, and for children who live alone or work away from home, where nutrition tends to be unbalanced.
Comparison with raw vegetables
Compared to raw vegetables, all nutrients are reduced by heating and drying.
Theoretically, you can take in all of the nutrition of the vegetable by eating it raw.
However, I think that there are few people who eat raw spinach and burdock. In reality, it doesn't make much sense that the nutritional value of dried vegetables is inferior to that of fresh vegetables, as they are cooked at home. The convenience and preservation of dried vegetables may be the difference from fresh vegetables.
Those who want to easily eat delicious vegetables outdoors
Those who want to feed them nutritious foods
For those who like homemade food but want to cook comfortably