What Are the Health Benefits of Dried Foods?

 Is it Beneficial to Dry Food?

Jerky, fruits, and other dry foods are delicious and simple to store and consume. One of the oldest methods of food preservation is drying or dehydrating. It extends their shelf life and ensures that they are safe to eat. Food nutrition is largely unchanged, while the drying process can damage vitamins A and C. Furthermore, as food shrinks and nutrients become more concentrated, the calorie count can climb.

Jerky made from beef

The word "jerky" is derived from the Spanish word "charqui," which meaning "dried meat strips." It can be made with nearly any lean meat cut, such as beef, hog, or turkey. With roughly 9 grams of protein per ounce, beef jerky is a high-protein snack. It's low in carbs and abundant in zinc, B12, and iron, among other minerals. It contains a lot of sodium. An ounce of water provides over 22% of your daily needs. In addition, one ounce contains around 14 mg of cholesterol.

Jerky made with turkey

Turkey jerky is a high-protein snack. The weight of a 1-ounce chunk is around 11 grams. But it's also high in sodium, with roughly 11% of the daily recommended intake. Per ounce, it contains roughly 10 mg of cholesterol. Turkey jerky often has less fat, particularly saturated fat, than beef jerky. White flesh turkey jerky has less fat than dark meat, so look for it.

Jerky made from pork

Pork jerky has roughly 10 grams of protein per ounce, as well as other important elements including magnesium, iron, and folate. It also provides roughly 15% of your daily salt requirements.

Jerky made with salmon

Salmon jerky has 11 grams of protein per ounce, as well as omega-3 fatty acids, which can help prevent heart disease and stroke. However, the picture isn't entirely rosy. It also contains roughly 21% of your recommended sodium as well as 25 milligrams of cholesterol.

Raisins

Raisins are grapes that have been dried. They're high in antioxidants, which help your cells stay healthy. In addition, they're high in fiber, iron, and potassium. During the drying process, raisins lose water and shrink, concentrating the sugar and calories that remain. Furthermore, some brands have additional sugar. There are 17 grams of sugar in a large bunch (1 ounce) of 60 raisins.

Apricots Dried apricots contain more nutrients than fresh apricots in most cases. The fiber content of a serving of 5-6 dried apricots is more than four times that of a whole fresh apricot. Fiber can help you avoid heart disease, diabetes, and certain cancers. Dried apricots have more potassium, iron, and calcium than fresh apricots. However, they have a substantially higher calorie and sugar content. Moreover, during the drying process, they lose the majority of their vitamin A and C.

Prunes

Prunes are plums that have been dried. Except for a few vitamins, prunes are superior to plums in terms of nutrient content. Potassium, iron, fiber, and vitamin K, as well as antioxidants, are abundant in them. They are high in calories and sugar, just like other dried fruits. Prunes can also help with constipation.

Berries that have been dried

Dried berries are frequently greater in nutrients than fresh fruits, such as fiber, iron, and potassium. When the water is removed, though, the sugar and calories increase. Blueberries are noted for their antioxidant content. When they are dried, however, they lose up to half of their potent ingredients.

Vegetables that have been dried

Most veggies, from broccoli to squash, can be dried as snacks or for later use in soups or other meals. Dried vegetables, like fruit, can retain more nutrients than their fresh counterparts. However, they, too, might lose vitamins A and C as a result of drying.

Making Use of an Oven

If you don't set the temperature to 140 degrees, your food will cook rather than dry. Allow damp air to escape by leaving the door open a few inches. Put a fan outside the oven door if possible to help move the air within. You can use special trays or wrap your oven racks with muslin or cheesecloth to make trays. Items should be spread out in a single layer and turned every few hours. It will take several hours for the food to dry.

Making Use of a Dehydrator

Dehydrators save time and energy as compared to ovens. To prevent bacteria and provide the finest flavor, most vegetables should be blanched in boiling water first. Place the pieces in a single layer on a tray that has been preheated to 140 degrees. Rotate the trays midway through the drying process from top to bottom rack to let the food dry evenly. The duration varies, but it will take several hours.

In the sun to dry

Sun drying is only effective in regions where the humidity is low and the temperature is high for the most of the day. It's also solely useful for drying fruit. Cover slices with netting, cheesecloth, or another screen and place on clean racks or screens. Set up a fan to circulate air between the racks. Sun drying necessitates regular exposure to the sun and can take several days. Make sure the food is brought inside at night.

Jerky-Making Instructions

To make your own jerky, finely slice lean meat that has been virtually frozen into strips. Prepare the strips by marinating them. Preheat the oven to 160 degrees Fahrenheit for meat and 165 degrees Fahrenheit for poultry. Dehydrators rarely reach temperatures high enough to kill microorganisms. Heat the dried strips in an oven set to 275 degrees for enhanced safety. When you bend strips and they crack but don't break, they're ready. It should take a few of hours. The jerky will last for two months in the refrigerator.