Vegetables are referred to as dehydrated when they have had the majority of the water content removed from them through the drying process. At this step, the vegetables are heated to a very low moisture level, often less than 10%, in order to extract the water that gives them their characteristic flavor. Because they are easy to transport, require little preparation, and can be stored for an extended period of time, vegetables that have been dehydrated are a popular option for outdoor excursions, food storage in times of emergency, and other scenarios in which fresh vegetables may not be easily accessible.
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