Dried fruits and vegetables are processed by pre-treatment such as cleaning and slicing, followed by natural air drying, sun drying, hot air drying, low-temperature freeze-drying, and frying dehydration to remove most of the moisture content. Among them, natural air drying and sun drying are traditional methods, while low-temperature freeze-drying, frying and dehydration are industrialized methods. Cold dehydration treatment almost removes all water from the food and reduces its weight by 20% while retaining 98% of its nutritional content. Therefore, it greatly reduces its nutrient loss. Compared to fresh fruits and vegetables, dried fruits and vegetables not only remove most of the moisture, but also concentrate and retain dietary fiber, minerals, some heat resistant antioxidants, and vitamins in addition to sugar.

Fruits and vegetables are easy to store and transport, and can effectively regulate the peak season of fruit and vegetable production. Compared to other fresh vegetables and fruits, fruit free vegetables have the characteristics of small size, light weight, and convenient transportation and consumption.

Although taking off fruits and vegetables is good, don't be greedy as it can also cause discomfort in the body.

If you also enjoy eating dehydrated fruits and vegetables, please feel free to call for consultation.