When vegetables are dried, moisture is removed, increasing the nutrient density. New nutrients may also form, so drying can produce better food products.

 

Sweet potato

 

When sweet potatoes are dried, moisture evaporates, increasing their dietary fiber content. This nutrient helps with diabetes management, reduces blood cholesterol levels, and alleviates constipation. It is recommended to first cook the sweet potatoes with heat and then dry them. Baking at 60-70°C activates an enzyme called beta-amylase, which breaks down carbohydrates into maltose. This process enhances the sweetness and benefits gut health. After baking, drying them in sunlight and consuming as a snack is also beneficial.

 

◇Branch

 

Drying eggplants increases their potassium and dietary fiber content. The potassium inside the eggplant helps with diuretic effects along with water, removing accumulated toxins and waste from the body, keeping blood vessels clean and promoting smooth metabolism. Dietary fiber aids in intestinal peristalsis and helps facilitate bowel movements. The dietary fiber in eggplants is digested slowly in the body, providing a feeling of fullness even with small amounts, which helps reduce food intake.

◇Dried Persimmon Leaves

 

Dried radish greens are a representative dried food product, with different names depending on the drying state. Carefully trimmed radish greens that are dried for the winter are called "siraegi," while the outer parts that are discarded due to lower quality and taste when trimming the greens are called "ugeoji." Radish greens contain more vitamin A, C, and calcium compared to the root part. In the case of siraegi, over 35% consists of dietary fiber. They are also rich in beta-carotene and chlorophyll, which help eliminate active oxygen, providing antioxidant effects.

 

◇Shiitake mushroom

 

Although not a vegetable, drying shiitake mushrooms in the sunlight is beneficial because it helps produce vitamin D. Vitamin D is generated when ultraviolet B rays encounter ergosterol or cholesterol, and shiitake mushrooms are rich in ergosterol. According to the Korean Journal of Food Storage and Distribution, exposing fresh shiitake mushrooms to sunlight for 12 hours increased their vitamin D content to 303 μg/kg. Vitamin D helps the body absorb calcium and phosphorus, making bones strong. A deficiency in vitamin D can cause rickets in infants and young children, and osteomalacia in adults.

 

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Dried noodles also have many more nutrients.

Sweet potato dried snacks are for people managing blood sugar levels.

I heard you should eat a little.

 

It seems that drying makes the nutrients more abundant.

 

Seasoned greens, radish greens, and shiitake mushrooms are always

You're eating dried seasoned vegetables.

Just because there are many vitamins...