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 Dehydrated vegetables are made by drying fresh vegetables to remove most of the moisture content. The dehydrated vegetables can basically maintain the original color and nutrients. Compared with fresh vegetables, dehydrated vegetables have the advantages of small size, lightweight, and convenient transportation. Moreover, the dehydrated vegetables can be restored by immersing them in clean water when eating, and the original color, nutrition, and flavor of the vegetables can be retained. In the vegetable peak season, surplus vegetables can be processed into dehydrated vegetables, which are easy to store and transport.

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