Michigan State University Extension
Preserving Food Safely - 01600523


  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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