Residents of the Mediterranean like to harvest “vitamins” for future use not canning, but drying! Culinary news today is a progressive drying method! Scientists proved incredible vitamin benefits!
Piggy bank of “dried” vitamins. Drying fruits and vegetables
It turns out that in dried fruits and “dried vegetables” a lot more iron and potassium than in fresh fruits! Dried cherries, cranberries, apricots and other good food followers have long been using instead of sweets for “snacks.” But how do you feel about dried tomatoes, beets and other vegetables? Surely from such delicacies I had to try only asparagus, bagels, sea cabbage.
It is in this form that plants are used for cooking Korean salads.
What is the use of drying vegetables?
When about 80% of moisture leaves fruit or vegetables, microorganisms there is no chance survival!
The microstructure is fully preserved, useful properties. The taste of dishes from the “restored” culinary processing the vegetable becomes brighter, the aroma is deep! It’s worth remembering only soup of dried mushrooms! You can use it for a whole year vitamins, without resorting to marinade, salting and other preservation.
But each vegetable and fruit has its own term of taste and benefit. So to for example, apples and pears retain vitamins on average 3 months, and in dried apricots, prunes and raisins – about six months. Buying home dried fruits, be sure to follow the deadline workmanship!
News commentator Elvira Shishkina
