We are all pretty much aware of the fact that all vegetables are not available in all seasons. A lot of people nowadays dry vegetables and keep them in an air sealed container for later use. What they don’t understand is how the calorie content of the dried vegetable will be affected after this procedure. This procedure is followed by many for both household cooking purposes or for use in restaurants. Nowadays many companies have come up with the concept of dried vegetables like peas which is extremely popular for both household as well as commercial purposes. For reusing these dried vegetables all you have to do is heat them so that they become soft enough for you to cook.
Under the assumption that we have one tablespoon of dried vegetable the following metric has been provided.
Calorie Meter:
- Calories: 22.6
- Carbs: 3.5 grams
- Fats: 0.64 grams
- Proteins: 1.2 grams
From the above information it can be concluded that there are 22.6 calories in one tablespoon of dried vegetables out of which 5.8 are calories from fat. The calorie breakdown takes place in the following manner: 46% carbs, 29% fat and 24% protein
Coming to nutrient content the fat constitutes 1% of the daily intake. Out of this 0.082 grams is saturated fat, 0.36 grams is polyunsaturated fat and 0.14 grams is monounsaturated fat. It is extremely low on cholesterol and cholesterol takes 0% of the daily intake. It is fairly high in potassium content and has 106.1 milligrams of potassium which constitutes 3% of daily intake. Sodium content is 28.9 milligrams which is fairly high and constitutes 1% of the daily intake. Total carbs also constitute 1% of the daily intake out of which 1.2 grams is dietary fiber. As for vitamin content, it has 39% vitamin A, 22% vitamin C, 5% iron and 2% calcium.
