antoine6

Tuesday, July 06, 2010

dehydrating foods

when dehydrating foods are the nutrients reduced or lost orare they retained? i realise there will be different results with different foods but what is the rule of thumb. we mostly dehydrate veggies

[edited July-9-2010]

[edited July-9-2010]

 antoine6

Friday, July 09, 2010

Re: dehydrating foods

i thought this was a place to question chefs. any info from anyone in the know would be helpfull.

 promfh

Friday, July 09, 2010

Re: dehydrating foods

A brief web search came up with some info:

http://www.extension.umn.edu/distribution/nutrition/DJ0555.html

www.aensi.org/anas/2008/16-20.pdf

http://www.oregon.gov/DHS/ph/wic/docs/swm_spkr_fruits_veggies_all_forms_count.pdf

So, the basic answer is, anything you do to food after it is picked, harvested, ir otherwise obtained bill reduce the nutrient value to some degree. You just need to understand how much is lost and how to minimize that loss. From there you decide how much loss is acceptible as a trade for convenience or cost.

 antoine6

Thursday, August 26, 2010

dehydrating foods

thank you i appreciate your effort and time