Carrot, dehydrated

Drying concentrates carrot into a dense package: dehydrated carrot scores 94 of 100 on the Nutrient Density Score, an Elite result that ranks 28th of 60 vegetables. Removing the water pulls its vitamin A to 380% DV per 100 g, alongside 84% DV fiber, 54% DV potassium and 36% DV vitamin E, figures far beyond what a fresh carrot offers by weight.

In the kitchen this shows up as a shelf-stable soup and stock ingredient, a backpacking staple, or a rehydrated addition to stews and baked goods, with a cup (about 74 g) reconstituting into a useful batch. The same concentration that boosts the nutrient numbers also concentrates natural sugars to 38.8 g per 100 g, so portions are usually kept smaller than a plate of fresh carrot sticks.