Dehydrated vegetables "study on the consumption in Chile"

According to a study by the Chilean Association of Naturopathic Physicians, dehydrated vegetables most requested by naturopathic physicians in Chile are the following:

Spinach: spinach is rich in iron, calcium, vitamins A and C, and fiber. They help to strengthen the immune system, prevent anemia and improve digestion.
Carrots: rich in beta-carotene, vitamin A, vitamin C and potassium. Help to improve the vision, the health of the skin, and the immune system.
Onions: they Are rich in quercetin, a flavonoid with anti-inflammatory properties and antioxidants. Help prevent heart disease, cancer and respiratory diseases.
Garlic: it Is rich in allicin, a compound with antibacterial, antiviral and anti-inflammatory. Helps prevent heart disease, cancer and respiratory diseases.
Tomatoes: rich in lycopene, an antioxidant that helps protect cells from damage. Help prevent heart disease, cancer, and diseases of the eye.

Dehydrated vegetables are a great way of eating, because they retain their nutrients and are easy to transport and store. Furthermore, they are a healthy option for those who have difficulty chewing or swallowing food raw.

The naturopathic physicians recommend consuming dehydrated vegetables as part of a balanced diet and healthy. They can be consumed in salads, soups, stews, or as an ingredient in other dishes.

Below are some tips to eat dehydrated vegetables:

Choose dehydrated vegetables of good quality, not containing added sugar or preservatives.
Store dehydrated vegetables in a cool and dry place.
Wash dehydrated vegetables before eating them.
Soak the dehydrated vegetables for 10-15 minutes before eating

In @ecohierbaschile, we have set ourselves the challenge to boost natural foods (not processed) and dehydrated, as are the sorts of herbs, are vital to incorporate in our diet Also extend beyond our families, children that their regular consumption provides us with the nutrients and energy necessary that each one needs to stay healthy.

We argue that through the collection of these foods in the markets, farmer, we can give you a second chance (life) and thus prevent waste. So to avoid throwing away these foods help to reduce the burden of energy, use of water that is required to be able to grow, harvest, transport and packing.

For this reason, we firmly believe that the spo is an art, we add value to use clean energy and avoid these foods for shape or color is going to go straight to landfills and then rot.

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