Michigan State University Extension
Preserving Food Safely - 01600523
10/13/97

### NUTRITIONAL CHANGES IN DRIED VEGETABLES

     Fresh  vegetables  provide  fiber,  energy,  minerals  and

    vitamins.
      Fiber is provided by the indigestible cellulose,

    hemicellulose,
    gums and pectin and energy is provided by the

    starch,
     sugar,  and  protein.  Neither fiber nor  energy is

    affected
    by  drying.

     During  blanching, a portion of the minerals and  vitamins

    is
     lost  by  leaching--the amount  depends  upon  the  care

    exercised
    during blanching.  To keep leaching to a  minimum,

    blanch
     only  as  long as required.   Do  not  under-blanch,

    however,
     because the enzymes will not be  inactivated,  and

    the
     dried  vegetables  will be of  inferior  quality.  Even

    though
    some nutrient losses during drying are unavoidable, a

    tasty
    and  wholesome  product can  still be  prepared if the

    proper
     directions  for blanching,  drying, and  storage are

    followed,
    and  the  vegetables  are  consumed  as  early  as

    possible
    to keep nutritional losses to a minimum.

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