Dried vegetables

Dried vegetables are fresh vegetables that have had most of their water content removed through processes like air-drying, freeze-drying, or dehydration. This process concentrates their flavour and nutrients, and extends their shelf life significantly. They are a convenient way to add vegetable content to foods without the spoilage issues of fresh produce.

Manufacturers add dried vegetables to provide concentrated vegetable flavour, colour, and texture to a wide range of products. They are commonly found in convenience foods like instant noodles, soups, sauces, and ready-made meals, where they rehydrate during cooking. They can also be used in spice blends and seasonings.

Dried vegetables are a source of dietary fibre and various vitamins and minerals. As they are a food ingredient and not a food additive, they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. The UK's Department for Environment, Food & Rural Affairs (Defra) oversees general food standards. Evidence suggests that consuming a variety of vegetables, including dried forms, contributes to a healthy diet. No specific health concerns are associated with the consumption of dried vegetables at typical dietary levels.