Dehydrated dried vegetables are mainly made by natural sun drying or artificial dehydration, and generally will not cause harm to human body after eating. However, because dehydrated vegetables are made by dehydrating vegetables, their structure and components may be damaged to some extent, vitamins will be reduced, and nutritional components will also be reduced. Vegetables will concentrate sugar, dietary fiber and minerals after dehydration. And it will retain some nutrients, so it will retain some nutrients.
No matter what technology is adopted, there is a problem of nutrient loss. After fresh vegetables are dehydrated, the residual moisture is only 5%~ 10% of the original. With the loss of water, water-soluble vitamins and antioxidant components such as vitamin C, carotene, thiamine, riboflavin and folic acid (the most important nutrients provided by vegetables for human body) will also be lost. Therefore, it has lost its due role in the human body. Professionals remind people that dehydrated vegetables are convenient to eat, but they should not be eaten for a long time.